Good morning, everyone!
I’m excited to share my recipe for low carb lemon poppy muffins. It’s the last weekend in January, and I think it’s about time we pop out the citrus recipes! I heard it helps spring get here faster! 😉 Lemon poppy seed muffins are my second favorite muffin, blueberry muffins being the first. Sometimes, I’ll combine the two by adding blueberries to the lemon poppy seed muffins, and it’s like heaven chucked it at me from above.
You need to add this recipe to your weekend plans! 🍋 
Since switching over to a lower-carb diet, I’ve been having so much fun recreating my favorite recipes to fit into this new lifestyle. My cravings come at random times, and I head to the kitchen and try whipping things together. That’s how this lemon poppy seed muffin came about. I made it one morning around 7 am, and couldn’t believe how good it turned out! I literally just threw ingredients into a bowl, and it worked like magic. I made a few changes to the second batch to perfect it, but this recipe is easy and can be made in about 25-minutes without dragging all the mixers and bowls out.
The texture of these muffins is unbelievable and even better than the real deal. The top is crumbly; the middle is moist (sorry, the only synonyms for that word are damp, soggy, etc.) and fluffy! You can usually tell when recipes are made “healthy’ but not with this one. 
I get asked a lot about substitutions in recipes. “Will regular flour work?” “Can I use real sugar” Honesty, I haven’t made these muffins any other way. There are some substitutions you can certainly do, though!
Monk Fruit – You can sub the regular monk fruit and the golden monk fruit for cane sugar and brown sugar.
Milk – You can sub the almond milk for any milk.
Poppy Seeds – Try using chia seeds!
Lemon Extract – Use fresh lemons!
I purchased these adorable culinary Alma’s company baking cups at Walmart. They come in a pack of 36, and the insides are grease resistant, so they don’t bleed through or stick to the cupcake. I bought about five boxes of them because of how amazing they are! They come in stripes, swirls, and polka dots. 
Look how perfect that muffin is! The muffin tops are always the best. 
Low Carb Lemon Poppy Seed Muffins | Simply Taralynn
Ingredients
- 2 Cups Almond Flour
- 1 Tbsp Baking Powder
- 1/8 Tsp Salt
- 3 Tbsp Poppy Seeds
- 1/4 Cup Monk Fruit
- 1/4 Cup Golden Monk Fruit
- 2 Large Eggs
- 1 Cup Unsweetened Almond Milk
- 1 Tbsp Lemon Extract
Instructions
- Preheat the oven to 350-degrees.
- In a large mixing bowl, sift the almond flour, baking powder, salt, poppy seeds, monk fruit, and golden monk fruit.
- In a small mixing bowl, whisk the eggs, almond milk, and lemon extract.
- Pour the egg mixture into the bowl with the almond flour and mix well.
- Fill nine liners 3/4th full with batter and bake for 20-minutes.
- Let them cool for ten minutes and transfer to a serving plate.You can store them in the refrigerator or on the countertop.
I have a feeling you’re going to LOVE this recipe! Make sure to tag me in your recipe pics. I love sharing them!
I hope you all have the best weekend! It’s my last weekend in my twenties! 😮 😉
Questions for you!
- Lemon muffins or blueberry?
- What low carb dessert do you want to see next? (I was thinking cheesecake!)
- What food reminds you of spring?
I have been really into lemon-flavoured baked goods lately – so thank you for this recipe! Can’t wait to try it! ❤️✨
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Hope you enjoy! xo
Yes, would love to see a low carb Cheesecake!
Working on it asap! 😊
Ahh adding these ingredients to my grocery pick up order now! I love lemon poppyseed muffins and definitely will be adding some blueberries to the mix!
Yay! Can’t wait to hear what yoou think!
Looks delicious!
Thanks, Jenny!
I couldn’t wait to make these after seeing them on your IG! I made some swaps and they turned out SO well – one of the best muffins I’ve made and I bake a lot! I subbed 1/4 cup date sugar and 1/4 cup maple sugar for each of the monkfruit 1/4s (I still find monkfruit to be too sweet), and instead of the lemon extract I used 1 squeezed lemon and zest of that lemon. Also threw in a handful of chopped hazelnuts. Yum!
Hi, Kim!
This comment just made me smile! I’m so so so happy these turned out for you even with the subs and I’m sure those will be helpful for others!!
I made these last night at midnight after a few glasses of pinot and they hit the spot😆
Haha! That’s hilarous. Glad you enjoyed!
These are delicious, made them for a picnic this weekend, will be making them on repeat. I am normally team blueberry, but you can’t go bast a good lemon muffin. ooh low carb baked blueberry doughnuts with lemon icing would be so nice as well and a low carb dairy free cheesecake would be delicious. Fresh berries in salads remind me of spring, adding the berries with a light balsamic dressing is so good. have a good week.
Hi, Harriet!
Oh how I am dreaming of picnic weather! I’m so happy you enjoyed them and they are now a repeat for you!!
A berry cheesecake coming right up!!
I’m saving this recipe to try soon! I meant to try another one of your recipes last week but it was sort of a wild week, haha. So I’m putting this recipe with the chicken fajita one and am going to make sure I do those this week!
Make Life Marvelous
I can’t wait to hear what you think!! 😊
Hey Taralynn! I made these this morning and they were divine! I’m not sure if I did something wrong because the tops sunk in and didn’t rise, but they were fully cooked (& they still tasted great!) I checked my measurements and everything twice and made sure I used baking powder, not baking soda, etc. Any ideas? Thanks for a great recipe. 🙂
Hi, Lia!
There are a few things that can cause your muffins to sink! Make sure your baking powder is fresh. Sometimes when they are expired or unsealed, they can cause the muffins to sink. Also if you over mixt the batter, it can cause them to sink. Try those next time 😊
Thank you so much!
♥️
Is there a something I can sub for the golden monk fruit? Weather here in Texas is crazy and it’s hard to get to the store. I have regular monkfruit sugar, just not the golden.
You can just replace it with the regular monk fruit!
Hello. What is the nutritional value to this recipe? Thx
The best flavor!
yum