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Vanilla Poppyseed Muffins {Paleo}


I know most poppyseed muffin recipes are usually lemon, but my husbands family makes a vanilla poppyseed bundt cake that’s just absolutely A-mazing.  It calls for Sherry cooking wine and a lot of vanilla – it’s a combination that adds so much taste and flavor that I don’t think we’ll ever be able to go back to lemon poppyseed again!

Since these are adapted from a bundt cake, they are fairly sweet and great for not only a snack or with breakfast but can be eaten for dessert too, so they are super versatile. They’re soft, tender, and the flavor combo is one of our favorites! Give ’em a try and let me know what you think 🙂

*Note- Coconut flour will not work as a replacement for the almond flour.

5.0 from 4 reviews
Vanilla Poppyseed Muffins {Paleo}
Prep time
Cook time
Total time
Serves: 9 muffins
  • 2 C Blanched Almond Flour, Honeyville brand
  • 1 Tbsp. Arrowroot Flour (tapioca would *probably* work)
  • ¼ tsp. Sea Salt
  • ½ tsp. Baking Soda
  • 2 Eggs, room temperature
  • ¼ C Refined Coconut Oil, melted
  • 2 Tbsp. Sherry Cooking Wine (on the vinegar aisle)
  • 1 Tbsp. Pure Vanilla
  • 1 Tbsp. Poppyseeds
  • ½ C Honey
  1. Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.
  2. In a large mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, and poppyseeds.
  3. In another bowl, whisk together the honey, sherry cooking wine, vanilla, and eggs.
  4. Stir the wet ingredients into the dry, then stir in the melted coconut oil.
  5. Evenly divide the batter between the 9 cupcake liners.
  6. Bake for 17 - 20 minutes or until the tops are golden brown.
  7. Allow to slightly cool before serving.

this post is part of Fat Tuesday, Gluten Free Wednesdays, Whole Foods Fridays, Gluten Free Fridays, Allergy Free Thursdays, and Allergy Free Wednesdays

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  1. Mmmmmm….. this sounds divine! Would it still taste good without the wine? Can’t drink or eat the stuff.


    • Cassidy says:

      If you can’t have wine I would go ahead and replace it with lemon juice, add the zest of the lemon, and reduce the vanilla to 2 tsp. so they would be lemon poppyseed muffins instead of vanilla 🙂 If you really want vanilla and not lemon, you could replace the wine with non-dairy milk but I’m not sure how they would taste because the wine adds a lot of flavor. I hope this helps!


  2. Oh how I love poppyseed muffins! This version looks scrumptious and as always healthy!

  3. Oh wow these look amazing! I can’t believe they are paleo. A great recipe. Thanks for sharing.

  4. Sandra Ginn says:

    How would one make this recipe if almond flour has to be substituted? I can’t use any nut or sunflower flour due to allergies.

    • Cassidy says:

      Hi Sandra!

      I was going to tell you to try sunflower seed flour, but if you can’t use any nut or sunflower seed flour I just don’t know! So sorry 🙁

      If you aren’t paleo or grain free, I based this recipe off of my poppyseed bundt cake that calls for a yellow cake mix, maybe you could try that?

  5. MOST CERTAINLY will I be making something like this, VERY soon! 😀

  6. There were delicious. I made a second non-paleo batch with 1/2 cup protein powder and 1 1/2 cups almond flour. Next time I might try 1/8 cup coconut oil and 1/8 cup fruit pure to lower the fat content and have a better ratio of carb/fat/protein. This recipe is going into my files!

  7. Charlotte Moore says:

    I love lemon poppyseed cake and muffins. I might try these with the lemon juice.They look delicious.


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Love, Cassidy