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Lemon Poppy Seed Muffins (Grain-Free)


  • 5 tablespoons unsalted butter, melted and cooled (or 6 tablespoons coconut oil for a dairy-free option)

  • 1/2 cup whole, plain coconut milk, room temperature

  • 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


  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.

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