Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Lemon Poppy Seed Muffins (Grain-Free)

These easy-to-make grain-free lemon poppy seed muffins will please just about everyone at the breakfast table.

Grain Free Lemon Poppyseed Muffins

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.

Grain Free Lemon Poppyseed Muffins Recipe

Makes 12 muffins

Lemon Poppy Seed Muffins (Grain-Free)
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Ingredients

  • 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

Instructions

  1. 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.
  2. Divide the muffin batter evenly into the muffin cups. Bake for 23-25 minutes until just turning golden brown on top.
  3. 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!

Nutrition

Calories

1262 cal

Fat

61 g

Carbs

152 g

Protein

25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4552
https://deliciouslyorganic.net/lemon-poppyseed-muffins-grain-free/

Photo Credit: Becky Winkler

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39 Comments

  1. Karin Krafcisin

    Hi Carrie, I'm gluten and dairy free and lucky me, also tested out of range (through Cyrex Labs) for almonds, tapioca and egg whites. Lucky me! lol I've managed to find dairy-free alternatives, no problem. I also know I can use flax seed mixed with water for an egg replacement. However, trying to find the best almond and tapicoca flour replacements have been tough. I tried making crackers with cashew flour and they turned into crumbs. I thought of Cassava flour but found out that it's derived from the cassava plant. I've tried cassava and chia wraps though and didn't seem to have a problem. If you could give me an idea for almond and tapioca flour replacements, I'd forever be grateful! I love your recipes and have your first cookbook too! Yours In Good Health, Karin
    Reply to this comment

  8. Richard in Sydney

    Hi Carrie, Can you please tell me whether you can taste the coconut flour, in these muffins, please? It's one big thing which puts my wife and kids off things I bake, which use coconut. Thanks! Richard.
    Reply to this comment

  11. r.a.

    What a great recipe! I try to make a recipe as written the first time I make it but I only had a couple of tablespoons of maple sugar and two stores that I went to didn't have any. I substituted organic turbinado sugar and the recipe turned out wonderful. I only got eleven muffins and I didn't feel that I overfilled the papers. The whole family loves these, thanks for sharing this recipe.
    Reply to this comment

  12. Jennifer

    These worked out so well! It was great to find a recipe that tastes and feels like we used traditional flour. I didn't have any gelatin, but used xanthan gum, I used salted butter, but added less sea salt, and I used regular cane sugar instead of maple sugar. Thank you for the recipe! So good!
    Reply to this comment

  14. Klara

    I followed the recipe without a change and the result is not nice. The batter was very, very, very thick. I could not even smooth the surface, so the baked muffin is really uneven. I checked repeatedly with tooth pick, came out clean after about 27 minutes, but after cooling, these look and taste totaly underbaked.
    Reply to this comment

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