Description
Delight in these Almond Flour Lemon Poppy Seed Muffins, a gluten-free and paleo-friendly treat bursting with bright lemon flavor. Light and fluffy, these muffins are perfect for a healthy breakfast or a tasty snack, made with wholesome ingredients like almond flour, fresh lemon, and natural sweeteners.
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: Preheat your oven to 350 degrees F. Grease a muffin pan or line it with parchment paper liners for easy removal.
- Mix Wet Ingredients: In a large bowl, combine lemon zest, lemon juice, almond milk, maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract (if using). Whisk these together until the mixture is smooth.
- Combine Dry Ingredients: Add almond flour, tapioca starch, 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 into the prepared muffin pan, making 10 larger muffins or 12 smaller muffins. Optionally, sprinkle the tops with turbinado sugar for extra crunch and sweetness.
- Bake Muffins: Bake the muffins at 350 degrees F for 18 minutes until they turn slightly golden and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool and Serve: Let muffins cool in the pan for 1 minute, then transfer them to a wire rack to cool completely before serving.
Notes
- For a dairy-free version, use unsweetened almond milk or any other non-dairy milk.
- You can substitute tapioca starch with arrowroot powder if preferred.
- If you like a sweeter topping, sprinkle turbinado sugar before baking for a crunchy texture.
- Store leftover muffins in an airtight container for 1-2 days at room temperature or freeze up to 2 months for longer storage.
- Do not overmix the batter to maintain a light and fluffy 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
