Description
These Almond Flour Lemon Poppy Seed Muffins are gluten-free, paleo-friendly, and bursting with bright lemon flavor. They have a light, fluffy texture and make a perfect breakfast or snack option, combining zesty lemon, nutty almond flour, and crunchy poppy seeds into moist, flavorful muffins.
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 (optional)
Dry Ingredients
- 2 1/2 cups blanched almond flour (finely ground)
- 1/2 cup tapioca starch or arrowroot powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons poppy seeds
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 350 degrees F. Grease a muffin pan or line it with parchment paper muffin liners to ensure easy removal of the muffins.
- Mix Wet Ingredients. In a large bowl, combine the lemon zest, lemon juice, almond milk, maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract if using. Whisk vigorously until the mixture is smooth and well blended.
- Add Dry Ingredients. Add the almond flour, tapioca starch or arrowroot powder, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir gently until just combined, being careful not to overmix to maintain a light texture.
- Fill Muffin Pan. Spoon or scoop the batter evenly into the prepared muffin pan. You can make 10 larger muffins or 12 smaller ones. Optionally, sprinkle the tops with turbinado sugar for added crunch and sweetness.
- Bake Muffins. Bake in the preheated oven at 350 degrees F for 18 minutes, or until the tops are slightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Store. Let muffins 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
- Use finely ground blanched almond flour for the best texture and flavor.
- If you don't have tapioca starch, arrowroot powder is a perfect substitute.
- For a refined sugar topping, sprinkle turbinado sugar before baking for added crunch.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- These muffins are great for a quick breakfast or a delicious snack any time of day.
- Store muffins in an airtight container to maintain freshness and prevent drying out.
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
