Rohnda’s Lemon Poppy Seed Muffins | THM: S, Keto, GF, DF

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I feel spoiled rotten. Really. Do you all know Rohnda? She’s the incredible food photographer behind the Trim Healthy Mama Cookbook and Trim Healthy Table!

All those gorgeous photos? She took ’em all. And do you know what she’s done with equal impressiveness? Create Trim Healthy Mama-friendly recipes. You’ve probably made Rohnda’s Ranch Dressing from the first cookbook – that’s her genius.

And so are these: Rohnda’s Lemon Poppy Seed Muffins.

Rohnda is shutting down her blog, simplifying her life, and out of the kindness of her heart, she parted her treasured recipes between several Trim Healthy Mama bloggers so the whole THM community could still have access to them. I am the lucky recipient of Rohnda’s Lemon Poppy Seed Muffins!

I am not kidding when I say the Rohnda’s Lemon Poppy Seed Muffins are the best THM-friendly muffins I have ever had. Oh yes, I love my Pumpkin Muffins with Maple Whipped Cream Topping, my Zucchini Cinnamon Muffins, and my Cinnamon Roll Muffin in A Mug, but these… Wow! I had one warm, straight from the oven, and it was amazing!

No need to wait until the next day to enjoy them.

No aftertaste or cooling effect.

Just a tender, lemon-y, low-carb, gluten-free muffin that doesn’t even contain any dairy (unless you make the glaze, which is totally optional)!

I hope you’ll give Rohnda’s Lemon Poppy Seed Muffins a try. You don’t even need any special ingredients to whip them up!

(Thank you, Rohnda, for not burying your recipes with your blog; I’m so honored you let me share this gem!)

Yield: 12 servings

Rohnda’s Lemon Poppy Seed Muffins | THM: S

Rohnda’s Lemon Poppy Seed Muffins | THM: S

Rohnda's Lemon Poppy Seed Muffins are the best Trim Healthy Mama-friendly muffins I've ever had! An S muffin without any special ingredients, these will be a staple in your home.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 eggs
  • 3/4 cup xylitol
  • zest from 2 fresh lemons
  • 1/2 cup lemon juice
  • 2 tsp lemon extract
  • 1/3 cup coconut oil, melted
  • 1 1/2 cups almond flour
  • 1/4 cup golden flax meal
  • 1/4 cup coconut flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 tablespoon of poppy seeds
  • GLAZE:
  • 4 oz cream cheese
  • a doonk of stevia
  • juice from one lemon
  • 1/2 tsp lemon extract


  1. Preheat oven to 350 F. Line 12-cup muffin tin with parchment liners.
  2. Blend together eggs, 3/4 cup xylitol (or use half the amount in Gentle Sweet), lemon zest, lemon juice, lemon extract, and melted the coconut oil until smooth.
  3. In a separate bowl, stir almond flour, flax meal, coconut flour, baking powder, and salt together. Add dry ingredients to wet and blend just until fully mixed. Stir in poppy seeds. Pour into 12 paper-lined or greased muffin tins.
  4. Bake at 350F for 30 minutes.
  5. To make the glaze, heat cream cheese enough to soften. Add the rest of the glaze ingredients and whip until smooth. Put in a zip-lock back and snip one corner to “drizzle” over warm muffins.


Don't care for poppy seeds? Just leave 'em out!

Looking for more lemony Trim Healthy Mama eats? These are my other favorites!

Lemon Raspberry Mousse Cake | THM: S  

Lemon Coconut Bars | THM: S

Lemon Yogurt Cake | THM: S

Lemon Mousse | THM: FP

Luscious Lemon Squares | THM: S

Raspberry Lemon Cheesecake | THM: S

Pavlova With Lemon Curd And Berries | THM: S 

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14 thoughts on “Rohnda’s Lemon Poppy Seed Muffins | THM: S, Keto, GF, DF”

  1. Thanks for this yummy recipe! Could you …or anyone else tell me who got Rohnda’s Coffee Cake recipe? And the single serve version that was on Facebook? It was a favorite of mine but I sadly never printed it.
    Thank you!

  2. Made these tonight and they are quite tasty. I’m not the biggest fan of coconut oil so I used butter in the muffins. Texture was crumbly (similar to a bran muffin) but very light and had a pleasant lemon flavor. I opted not to use the drizzle because it just seemed like it would be too much. I’m glad I didn’t because they were PLENTY sweet for me without it.
    Enjoyed one with a lil schmear of butter right out of the oven. Heaven! My breakfasts/snacks/desserts this week thank you for this lovely recipe!!

  3. I used 1 1/2 cups baking blend and added 1/2 cup huckleberries.
    They were delicious. I think next time I may try 1 1/4c baking blend.

  4. Monk fruit sweetener, I have found, is a good substitute. Do not use Splenda ever. It has chlorine and is not approved. There is Pyure and also Swerve.
    Happy baking!


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