Paleo lemon poppy seed muffins are one of my all time favorite items on my low FODMAP breakfast menu!
What Ingredients Do I Need For Paleo Lemon Poppy Seed Muffins?
- Cassava Flour: I use Cassava Kitchen cassava flour whenever I make this paleo lemon poppy seed muffin recipe.
- Almond Flour
- Baking Powder
- Baking Soda
- Salt
- Lemon Juice
- Almond Oil
- Coconut Oil
- Monkfruit
- Coconut Sugar
- Eggs
- Almond Milk
- Vanilla
- Poppy Seeds
Recipe Modifications + Ingredient Swaps
1. If you do not have almond oil readily available, you may use another neutral oil like avocado oil or walnut oil in its place. Olive oil will also work well in this recipe, playing nicely with the lemon flavors. Note that the olive oil flavor will come through if you opt to go that route.
2. You can sub butter in for the coconut oil if you are not avoiding dairy.
3. To make the muffins vegan friendly, replace the eggs with 2 flax eggs.
4. This recipe works best using almond and cassava flours and I do not recommend swapping or changing the measurements.
5. You can substitute in your favorite plant based milk, or dairy milk if you are not avoiding dairy, for the almond milk in this lemon poppy seed muffin recipe.
6. If you do not have vanilla extract readily available, maple syrup is a fantastic, widely used swap!
7. Make these lemon chia seed muffins by swapping in chia seeds for the poppy seeds.
Low FODMAP Tip: If you are following low FODMAP for SIBO, you are likely avoiding refined sugars. Stock your pantry with unrefined sugars like granulated monk fruit, coconut sugar, and powdered monk fruit sugar. These are the perfect 1 to 1 substitutes for white sugar, brown sugar, and powdered sugar.
WHAT IS CASSAVA?
Cassava is a calorie and carbohydrate dense root vegetable, generally cultivated in tropical and subtropical regions. This is because of cassava is a drought tolerant crop with minimal reliance on water, so cassava root can thrive in tropical climates.
Some more fun facts about cassava:
- It is naturally gluten free.
- It is high in dietary fiber.
- Has a low glycemic index.
- Is packed with vital B-complex vitamins like folates, thiamin, vitamin B-6, riboflavin and pantothenic acid.
- Is one of the chief sources of zinc, magnesium, copper, iron, manganese and potassium.
How To Store Paleo Lemon Poppy Seed Muffins
Since these muffins contain egg, they are best when stored in the fridge or freezer. If you opt to make a vegan version, you may store at room temperature up to 4 days.
- Refrigerator: Muffins will keep in the fridge in an airtight container up to 4-5 days.
- Freezer: You can freeze your paleo lemon poppy seed muffins in a zip top freezer bag up to 1 month.
Low FODMAP Tip: As someone who healed SIBO through a low FODMAP diet, avoiding dairy was not actually necessary as dairy can surprisingly be low FODMAP. However, lactose can still be irritating to the gut which is why it is so important to check in with yourself and recognize your individual triggers!
Looking for additional cassava flour recipes? Try these Grain Free Gluten Free Bagels or this tasty Gluten Free Vegan Pizza Dough recipe!
Paleo Lemon Poppy Seed Muffins
Equipment
- Stand Mixer with Whisk
- Muffin Tin
Ingredients
- 1 ½ cup almond flour
- 1 ½ cup cassava flour
- 3 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup lemon juice
- ⅓ cup almond oil
- ⅓ cup coconut oil melted
- ½ cup monkfruit
- ½ cup coconut sugar
- 2 large eggs
- ½ cup non-dairy milk
- 1 teaspoon vanilla
- ⅓ cup poppy seeds
Instructions
- Pre-heat oven to 350F and line a muffin tin with parchment muffin cups.
- In a large mixing bowl, add cassava flour, almond flour, baking powder, baking soda and salt. Mix gently using a whisk until all ingredients are combined, only about 30 seconds.
- In the bowl of a stand mixer fitted with the whisk attachment, add eggs, monk fruit, coconut sugar, melted coconut oil and almond oil + beat on medium until mixture is smooth.
- Add in non-dairy milk, lemon juice, vanilla extract + continue to whisk until combined.
- Pour wet ingredients into the large bowl with dry ingredients. Fold wet ingredients into dry using a silicone spatula. Once ingredients are about fully incorporated, whisk gently to ensure there are no clumps of flour remaining, being careful not to over mix the batter.
- Fold in poppy seeds gently using a silicone spatula.
- Scoop muffin batter into muffin tin using a ¼ cup measuring cup. It is OK to fill the muffin liner almost to the top as these muffins will not rise incredibly high.
- Bake 25-30 minutes at 350F or until a toothpick comes out clean.
Chelsea Cole says
These were absolutely amazing! I didn't have almond oil so swapped with melted butter because I can tolerate it. Just the right amount of lemony flavor and a wonderful texture!
prettydeliciouslife says
I'm so happy you enjoyed!
Julia Opie says
I don’t have almond oil. Could I use avocado oil?
prettydeliciouslife says
Hi Julia! You could definitely try using avocado oil, I haven't tested it but it's a nice neutral oil that I think could work well.
Lynn says
Hi there! I'm curious why the monk fruit? Can I sub anything for it?
prettydeliciouslife says
Hi Lynn! Great question! I use monk fruit in place of white sugar to keep it refined sugar free, but if you'd like you can use white cane sugar. Coconut sugar would work as well! 🙂