Description
These Almond Flour Lemon Poppy Seed Muffins are a delightful gluten-free and paleo-friendly treat bursting with bright lemon flavor. Made with wholesome ingredients like almond flour, fresh lemon zest, and poppy seeds, they offer a light, fluffy texture perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 2 Tablespoons fresh lemon zest (from about 2 lemons)
- 2 Tablespoons fresh lemon juice (about 1 lemon)
- 1/3 cup milk (unsweetened almond milk recommended)
- 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: Preheat your oven to 350 degrees F and grease a muffin pan or line it with parchment paper liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together fresh lemon zest, lemon juice, milk, pure maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract or oil until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add almond flour, tapioca starch or arrowroot, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir gently until just combined to avoid overmixing.
- Fill Muffin Pan: Scoop or spoon the batter evenly into the prepared muffin pan, filling each cup. You can make either 10 larger muffins or 12 smaller ones. Optionally, sprinkle turbinado sugar on top for a sweet crunch.
- Bake Muffins: Bake at 350 degrees F for 18 minutes or until the muffins are slightly golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool and Store: Let the muffins cool in the pan for 1 minute before transferring to a wire rack. Store leftover muffins in an airtight container at room temperature for 1-2 days or freeze for up to 2 months.
Notes
- Use unsweetened almond milk or your preferred milk alternative for dairy-free option.
- You can substitute tapioca starch with arrowroot starch depending on availability.
- Add turbinado sugar on top before baking for a crunchy topping.
- Be careful not to overmix the batter to keep muffins light and fluffy.
- These muffins freeze well; thaw before serving for best texture.
- Perfect as a breakfast treat or snack bursting with lemon flavor.
Nutrition
- Serving Size: 1 Muffin
- Calories: 230 calories
- 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
