These easy-to-make grain-free lemon poppy seed muffins will please just about everyone at the breakfast table.
As you know, I try to minimize the sugar in my recipes as much as possible. This time, I found the muffins actually need the full 1/2 cup of maple sugar to taste just right. I tested them with 1/3 cup of sugar and although the muffins tasted nice, we could barely detect the lemon. So, I recommend keeping the exact amounts listed if want the muffins to actually taste like lemon poppy seed.
Lemon Poppy Seed Muffins (Grain-Free)
- Yield: Makes 12 muffins
- 5 tablespoons unsalted butter, melted and cooled (or 6 tablespoons coconut oil for a dairy-free option)
- 1/2 cup sour cream, room temperature (or whole, plain coconut milk yogurt for dairy-free)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup maple sugar
- 1 1/2 cups finely ground almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon unflavored grass-fed gelatin
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- Preheat oven to 350ºF and adjust rack to middle position. Line a muffin tin with unbleached muffin cups. Place butter, sour cream, eggs, vanilla, lemon juice and maple sugar in a bowl and whisk to combine. In a separate bowl, combine the almond flour, coconut flour, gelatin, sea salt, baking powder, and lemon zest. Pour the dry ingredients into the wet ingredients and stir to combine. Stir in the poppy seeds.
- Divide the muffin batter evenly into the muffin cups. Bake for 23-25 minutes until just turning golden brown on top.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
- Serving Size: 1
Photo Credit: Becky Winkler