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January 17, 2017

Lemon Poppy Seed Muffins (Grain-Free)

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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!
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https://deliciouslyorganic.net/lemon-poppyseed-muffins-grain-free/
Copyright 2016 Deliciously Organic

Photo Credit: Becky Winkler

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Filed Under: Baking, Breakfast, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Nut-free, Uncategorized | 45 Comments

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45 Comments

  1. Karin Krafcisin

    January 18, 2017 at 2:17 pm

    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
    to Karin Krafcisin" aria-label='Reply to this comment to Karin Krafcisin'>Reply to this comment
  2. Andrea

    January 18, 2017 at 2:53 pm

    Carrie, do you think coconut sugar would work? I love lemon poppyseed! Your pumpkin chocolate chip muffins are a staple in our house ? I have some in the fridge right now!
    to Andrea" aria-label='Reply to this comment to Andrea'>Reply to this comment
    • Deliciously Organic

      January 19, 2017 at 7:33 am

      I haven't tested it, but it would probably work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Deb

    January 18, 2017 at 4:10 pm

    Can you make the muffins without the grass fed gelatin?
    to Deb" aria-label='Reply to this comment to Deb'>Reply to this comment
    • Deliciously Organic

      January 19, 2017 at 7:32 am

      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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Eileen

    January 18, 2017 at 5:04 pm

    These look amazing, but I wonder why you use the 2 TBS of coconut flour? Thanks for all of you wonderful recipes!!
    to Eileen" aria-label='Reply to this comment to Eileen'>Reply to this comment
    • Deliciously Organic

      January 19, 2017 at 7:32 am

      It gives the muffins the proper structure and texture.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Rachael

    January 18, 2017 at 5:15 pm

    What flour would work besides almond flour. I'm allergic to nuts!
    to Rachael" aria-label='Reply to this comment to Rachael'>Reply to this comment
    • Deliciously Organic

      January 19, 2017 at 7:31 am

      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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Yukti

    January 18, 2017 at 5:34 pm

    Love the sound of these. My daughter is dairy free, any advice from substitutions for sour cream. Thanks
    to Yukti" aria-label='Reply to this comment to Yukti'>Reply to this comment
    • Amber

      January 18, 2017 at 9:40 pm

      I have the same issue. I was going to try using plain goat yogurt. I've had sucess using it in baking recipes before. I'm hoping the goat flavor doesn't overpower the lemon.
      to Amber" aria-label='Reply to this comment to Amber'>Reply to this comment
    • Susan

      June 13, 2018 at 1:26 pm

      Thinking about lactose free kefir....but not sure. Not 100% dairy free....but no lactose...
      to Susan" aria-label='Reply to this comment to Susan'>Reply to this comment
  7. Shannon

    January 18, 2017 at 6:11 pm

    These look delicious! However, I get sick when I use coconut flour. Is there another flour that I can substitute?
    to Shannon" aria-label='Reply to this comment to Shannon'>Reply to this comment
    • Deliciously Organic

      January 19, 2017 at 7:31 am

      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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Richard in Sydney

    January 18, 2017 at 6:13 pm

    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.
    to Richard in Sydney" aria-label='Reply to this comment to Richard in Sydney'>Reply to this comment
    • Deliciously Organic

      January 19, 2017 at 7:30 am

      You can't taste the coconut flour. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Martha

    January 18, 2017 at 7:10 pm

    What could I substitute for maple sugar? Would. Oconut sugar work?
    to Martha" aria-label='Reply to this comment to Martha'>Reply to this comment
    • Wendy Fortney

      January 18, 2017 at 9:14 pm

      The recipe didn't indicate what to do with the butter so I added it to the wet ingredients, is that what you intended? The muffins are delicious but mine didn't rise very much. I will try making these again as they taste delicious! Thanks for the recipe.
      to Wendy Fortney" aria-label='Reply to this comment to Wendy Fortney'>Reply to this comment
      • Deliciously Organic

        January 19, 2017 at 7:29 am

        Sorry about that! I made the edit.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Heather

    January 19, 2017 at 11:41 am

    What purpose does the gelatin hold?
    to Heather" aria-label='Reply to this comment to Heather'>Reply to this comment
    • Deliciously Organic

      January 23, 2017 at 10:39 am

      It is a binder for the gf flours.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. r.a.

    January 21, 2017 at 12:17 pm

    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.
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    • Deliciously Organic

      January 23, 2017 at 10:43 am

      You're welcome! So glad you enjoyed them! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Jennifer

    March 21, 2017 at 11:03 am

    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!
    to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
    • Deliciously Organic

      March 29, 2017 at 8:46 am

      You're welcome! So glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Beth

    January 26, 2018 at 6:21 pm

    Do you think it matters if u use the green gelatin can vs the red? I know they're slightly different.....
    to Beth" aria-label='Reply to this comment to Beth'>Reply to this comment
    • Deliciously Organic

      January 29, 2018 at 12:53 pm

      You can use porcine or bovine gelatin as they will both behave the same in baking recipes.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Klara

    February 2, 2018 at 2:31 am

    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.
    to Klara" aria-label='Reply to this comment to Klara'>Reply to this comment
    • Deliciously Organic

      February 2, 2018 at 8:51 am

      I understand the batter was thick, but when you baked them, were they dense or something?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Klara

        February 2, 2018 at 9:03 am

        Oh yes, dense. Almost like one of those unbaked, ball-shaped treats made e.g. of nut butters and dried fruits.
        to Klara" aria-label='Reply to this comment to Klara'>Reply to this comment
        • Deliciously Organic

          February 2, 2018 at 2:40 pm

          How odd...I've tested these many times and have never had that happen. What brand of almond and coconut flour did you use? Did you make any substitutions?
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
          • Klara

            February 2, 2018 at 2:50 pm

            I did not make any substitutions (I wanted to test the recipe, so that I could in the future use it as a template for different flavours). I live in Germany, so I guess you won't be familiar with the stuff here:-).
            to Klara" aria-label='Reply to this comment to Klara'>Reply to this comment
            • Deliciously Organic

              February 26, 2018 at 10:12 am

              I just made these muffins again this weekend and they turned out perfectly, so I'm not really sure what happened when you made this recipe. Sorry I can't help more!
              to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
              • Klara

                February 26, 2018 at 10:48 am

                Thank you, Carrie, I guess it must be something about the flours.
                to Klara" aria-label='Reply to this comment to Klara'>Reply to this comment
        • Stacey

          April 16, 2019 at 10:50 am

          My daughter made these yesterday and we had the same experience as Klara....I have no idea what went wrong. I am nervous to try them again because using ingredients like this and then it not turning out is costly. I am guessing this recipe must be specific to the brands you use??
          to Stacey" aria-label='Reply to this comment to Stacey'>Reply to this comment
          • Deliciously Organic

            April 18, 2019 at 11:56 am

            I'm not sure. I've tested this recipe many times and they always turn out perfectly. I have found that different brands of coconut flour react differently, so I always test all of my recipes with Bob's Red Mill coconut flour.
            to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Ashley

          March 6, 2020 at 7:04 pm

          Made these with coconut sugar and 1 tablespoon of maple syrup in place of the maple sugar. I also used DoTerra lemon essential oil in place of the lemon zest. Tastes great!
          to Ashley" aria-label='Reply to this comment to Ashley'>Reply to this comment
  15. Janet

    January 30, 2019 at 2:30 pm

    Hi Carrie. Thanks these look amazing but I’m dairy free. What’s a good sub for the sour cream? Thanks
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    • Deliciously Organic

      February 4, 2019 at 9:09 am

      A dairy-free yogurt might work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Debbie Cook

    June 6, 2021 at 5:16 pm

    I made these & my husband loved them also. I did have to substitute the maple sugar with organic cane sugar but the consistency was fine. I think next time I would want more of a lemon taste & less of the salt taste. I used the Celtic Light Grey but it was coarse not fine. Do you use the fine salt? Thank you so much for giving us great options for gluten-free recipes.
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    • Deliciously Organic

      June 7, 2021 at 11:58 am

      I use coarse ground, but finely ground would work too!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Nancy

    March 21, 2022 at 12:08 pm

    I made these yesterday and OMG! They are so good! I ate 3 in one sitting :). Just out of curiosity, why the gelatin? Does it help hold the batter together? I had some and used it but have not seen it used too often in baked goods. Thanks for the killer recipe!
    to Nancy" aria-label='Reply to this comment to Nancy'>Reply to this comment
    • Deliciously Organic

      March 21, 2022 at 2:10 pm

      I'm so glad you enjoyed them! The gelatin acts as a binder, since there is no gluten in the flours. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Sanchita

        April 2, 2022 at 11:07 am

        What can I use instead of gelatin? Would xanthum gum work and how much is needed ?
        to Sanchita" aria-label='Reply to this comment to Sanchita'>Reply to this comment
        • Deliciously Organic

          April 4, 2022 at 10:43 am

          I haven't tested this recipe with substitutions, so I don't know what would lend the exact same texture and flavor.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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