Lemon Poppy Seed Muffins -Sugar Free, Grain Free, Dairy Free


Lemon Poppy Seed Muffins -Sugar Free, Grain Free, Dairy Free - yields 12


2/3 c. coconut flour

1/4 xylitol *heaping

1/4 ts and 1/16 ts. Stevia Select Pure stevia powder 

1/4 c. melted coconut oil

6 TB. fresh lemon juice

 1/2 ts Stevia Select lemon Flavor

Zest of a whole lemon (approx.1 ts)

1/4 ts salt 

1 ts. baking soda

6 eggs 

1 ts vanilla extract

1 Tb poppy seeds

Heat oven to 350 F. Prepare your muffin pan with silicone liners for best results (no sticking). Place all the wet/liquid ingredients into a mixer to combine well. Then add the dry ingredients until well blended. Fill each cup about half full. Pat the mixture down a bit if clumpy. Bake for 20 min or until toothpick inserted is clean.


Creamy Lemon Glaze:

I absolutely LOVE this punchy lemon glaze. I love it when the lemon kicks you back with a powerful punch and this one does! I use this glaze on pancakes, toast, and many baked goods (but I am crazy about lemons).

1 Tb coconut oil

1 ts fresh lemon juice

      1/4 ts Stevia Select lemon Flavor


1 TB Cream Cheese (*dairy free option: Omit cream cheese and add 1 extra TB coconut oil)

Blend all of the above together and put into a pastry bag to drizzle over the top.

Keeps for 24 hours on the counter. I always freeze mine and thaw 1 or 2 (as desired) to eat that day.


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