Description
These Almond Flour Lemon Poppy Seed Muffins are a delicious gluten-free and paleo-friendly treat bursting with bright lemon flavor and a light, fluffy texture. Perfect for a healthy breakfast or snack, they combine zesty lemon, nutty almond flour, and crunchy poppy seeds for a delightful bite.
Ingredients
Scale
Wet Ingredients
- 2 Tablespoons fresh lemon zest (from about 2 lemons)
- 2 Tablespoons fresh lemon juice (about 1 lemon)
- 1/3 cup unsweetened almond milk
- 1/3 cup pure maple syrup or honey
- 1/4 cup avocado oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract or 1/4 teaspoon lemon oil
Dry Ingredients
- 2 1/2 cups blanched almond flour (finely ground)
- 1/2 cup tapioca starch or arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons poppy seeds
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350 degrees Fahrenheit. Grease a muffin pan or line it with parchment paper liners to prevent sticking.
- Combine Wet Ingredients. In a large bowl, stir together the fresh lemon zest, lemon juice, unsweetened almond milk, pure maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract if using. Whisk until the mixture is smooth and fully combined.
- Add Dry Ingredients. To the wet mixture, add the blanched almond flour, tapioca starch or arrowroot, baking powder, baking soda, salt, and poppy seeds. Stir gently until just combined to avoid overmixing.
- Fill Muffin Pan. Scoop or spoon the muffin batter into the prepared muffin pan. This recipe makes 10 larger muffins or 12 smaller muffins. If desired, sprinkle the tops with turbinado sugar for extra crunch and sweetness.
- Bake the Muffins. Place the muffin pan in the oven and bake for 18 minutes, or until the muffins are slightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Store. Allow the muffins to cool for 1 minute in the pan before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for 1 to 2 days, or freeze for up to 2 months.
Notes
- For a sweeter touch, sprinkle turbinado sugar on top before baking.
- You can substitute maple syrup with honey or another liquid sweetener of your choice.
- Use tapioca starch or arrowroot interchangeably depending on what you have on hand.
- The muffins are best enjoyed fresh but freeze well for longer storage.
- Ensure the almond flour is finely ground for a better texture.
Nutrition
- Serving Size: 1 Muffin
- Calories: 230 kcal
- Sugar: 7.1 g
- Sodium: 126.1 mg
- Fat: 18.1 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 16.3 g
- Trans Fat: 0 g
- Carbohydrates: 13.3 g
- Fiber: 2.9 g
- Protein: 6.9 g
- Cholesterol: 46.5 mg
