Description
These Almond Flour Lemon Poppy Seed Muffins are a delightful gluten free and paleo-friendly treat bursting with bright lemon flavor. Light and fluffy in texture, they make a perfect breakfast or snack option that combines wholesome ingredients like almond flour, fresh lemon zest, and poppy seeds for a deliciously flavorful muffin.
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 and prepare muffin pan: Preheat oven to 350 degrees F. Grease a muffin pan or line it with parchment paper liners to prevent sticking.
- Combine wet ingredients: In a large bowl, whisk together lemon zest, lemon juice, almond milk, maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract until the mixture is smooth and well combined.
- Add dry ingredients: Add the almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the muffins light and fluffy.
- Scoop batter into muffin pan: Spoon or scoop the batter evenly into the prepared muffin pan cups, filling each about three-quarters full. You can make 10 larger muffins or 12 smaller ones. Optionally, sprinkle turbinado sugar on top for a slight crunch and sweetness.
- Bake the muffins: Bake in the preheated oven at 350 degrees F for 18 minutes or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool muffins: Allow muffins to cool in the pan for 1 minute, then transfer them to a wire rack to cool completely.
- Storage: Store leftover muffins in an airtight container at room temperature for 1-2 days or freeze up to 2 months for longer storage.
Notes
- These muffins have a light, fluffy texture and a bright lemon flavor perfect for breakfast or a snack.
- Using almond milk keeps this recipe dairy free, but you can substitute with your preferred milk if desired.
- Maple syrup adds natural sweetness and suits the paleo diet; honey is also a great alternative.
- Splashing lemon extract or lemon oil boosts the lemon aroma and taste but is optional.
- Be careful not to overmix the batter to maintain fluffiness.
- Turbinado sugar on top is optional for extra texture and sweetness.
- Freeze muffins wrapped tightly to maintain freshness longer than 2 days.
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
