Description
These Almond Flour Lemon Poppy Seed Muffins are gluten free, paleo-friendly, and packed with bright lemon flavor. Light and fluffy with a tender crumb, they make a perfect healthy breakfast or snack option bursting with fresh lemon zest and crunchy poppy seeds.
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, whisk together fresh lemon zest, lemon juice, almond milk, maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract (if using) until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the almond flour, tapioca starch or arrowroot, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir gently until just combined without overmixing to maintain fluffy texture.
- Fill Muffin Pan: Scoop or spoon the batter evenly into the prepared muffin pan. This recipe makes 10 larger muffins or 12 smaller muffins. Optionally, sprinkle the tops with turbinado sugar for a slight crunch and sweetness.
- Bake Muffins: Bake in the preheated oven at 350 degrees Fahrenheit for 18 minutes, or until muffins are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Store: Let the muffins cool in the pan for 1 minute before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for 1-2 days or freeze them for up to 2 months.
Notes
- For a dairy-free option, use unsweetened almond milk as suggested.
- You can substitute tapioca starch with arrowroot starch if preferred for thickening.
- Sprinkling turbinado sugar on top adds a pleasant crunch and subtle sweetness.
- Do not overmix the batter to keep muffins light and fluffy.
- Ensure muffins are fully cooled before freezing to maintain texture.
- Use fresh lemons for the best vibrant lemon flavor.
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
