Vanilla Poppyseed Muffins {Paleo}

 These Vanilla Paleo Poppyseed Muffins are soft, tender, and the vanilla flavor combo is one of our favorites! I don’t think we will ever go back to lemon πŸ™‚

paleo poppyseed muffins

I know most poppy seed 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 πŸ™‚

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

Vanilla Poppyseed Muffins {Paleo}

These Vanilla Paleo Poppyseed Muffins are soft, tender, and the vanilla flavor combo is one of our favorites! I don't think we will ever go back to lemon πŸ™‚
5 from 4 votes
Print Rate
Course: Dessert, gluten free, muffins, paleo, Snack
Cuisine: American
Keyword: gluten free lemon poppyseed muffins, gluten free poppyseed muffins, paleo lemon poppyseed muffins, paleo poppyseed muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 285kcal
Author: Cassidy

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  • 2 C Blanched Almond Flour Honeyville brand
  • 1 Tbsp. Arrowroot Flour tapioca would *probably* work
  • 1/4 tsp. Sea Salt
  • 1/2 tsp. Baking Soda
  • 2 Eggs room temperature
  • 1/4 C Refined Coconut Oil melted
  • 2 Tbsp. Sherry Cooking Wine on the vinegar aisle
  • 1 Tbsp. Pure Vanilla
  • 1 Tbsp. Poppyseeds
  • 1/2 C Honey


  • Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.
  • In a large mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, and poppyseeds.
  • In another bowl, whisk together the honey, sherry cooking wine, vanilla, and eggs.
  • Stir the wet ingredients into the dry, then stir in the melted coconut oil.
  • Evenly divide the batter between the 9 cupcake liners.
  • Bake for 17 - 20 minutes or until the tops are golden brown.
  • Allow to slightly cool before serving.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!
Nutrition Facts
Vanilla Poppyseed Muffins {Paleo}
Amount Per Serving
Calories 285 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 143mg 6%
Potassium 35mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 16g
Protein 6g 12%
Vitamin A 1.1%
Vitamin C 5.4%
Calcium 3%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

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

Posted May 5, 2014 by Cassidy in Breakfast & Muffins, Paleo / 15 Comments


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15 responses to “Vanilla Poppyseed Muffins {Paleo}

    • Cassidy

      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 πŸ™‚ 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!


  1. Sandra Ginn

    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

      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 πŸ™

      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?

  2. Skye

    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!

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