Description
Enjoy these moist and flavorful Lemon Poppy Seed Almond Flour Muffins. They are gluten-free and easy to make.
Ingredients
Scale
- 2 Tablespoons fresh lemon zest (from about 2 lemons)
- 2 Tablespoons fresh lemon juice (about 1 lemon)
- 1/3 cup milk (I use 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
- 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
- Optional: 2-3 tsp. turbinado sugar for decoration
Instructions
- Preheat oven to 350 degrees F. Grease a muffin pan or line with parchment paper liners.
- In a large bowl, combine lemon zest, lemon juice, milk, syrup, oil, eggs, vanilla, and lemon extract (if using). Whisk until smooth.
- Add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir until just combined.
- Scoop muffin batter into prepared muffin pan. Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Allow muffins to cool 1 minute in the muffin pan before transferring to a wire rack.
- Store leftover muffins in an airtight container 1-2 days at room temperature. Or, freeze up to 2 months.
Notes
- You can use any kind of milk for this recipe–dairy or non-dairy.
- No substitutes will work in this recipe for the almond flour. You can substitute cornstarch for tapioca starch or arrowroot.
- Make sure to use poppy seeds or leave them out. Do NOT substitute chia seeds.
Nutrition
- Serving Size: 1 Muffin
- Calories: 230
- Sugar: 7.1 g
- Sodium: 126.1 mg
- Fat: 18.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 13.3 g
- Fiber: 2.9 g
- Protein: 6.9 g
- Cholesterol: 46.5 mg