Description
These Almond Flour Lemon Poppy Seed Muffins are a delightful gluten free and paleo-friendly treat bursting with bright lemon flavor. Made with almond flour and naturally sweetened with maple syrup or honey, they offer a light and fluffy texture perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 2 Tablespoons fresh lemon zest (from about 2 lemons)
- 2 Tablespoons fresh lemon juice (about 1 lemon)
- 1/3 cup milk (unsweetened almond milk recommended)
- 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.
- Mix wet ingredients: In a large mixing bowl, combine the fresh lemon zest, lemon juice, almond milk, maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract or oil if using. Whisk all these ingredients together until the mixture is smooth and well blended.
- Add dry ingredients: To the wet mixture, add the almond flour, tapioca starch or arrowroot, baking powder, baking soda, salt, and poppy seeds. Stir gently until all ingredients are just combined; do not overmix to keep the muffins light and fluffy.
- Scoop batter into pan: Use a spoon or scoop to portion the batter into the prepared muffin pan. You can make 10 larger muffins or 12 smaller ones. Optionally, sprinkle the tops with turbinado sugar for added texture and sweetness.
- Bake the muffins: Place the muffin pan in the oven and bake at 350 degrees Fahrenheit for 18 minutes. The muffins should be slightly golden brown on top and a toothpick inserted in the center should come out clean with just a few moist crumbs.
- Cool and store: Let the 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
- For best results, use finely ground blanched almond flour for a lighter texture.
- You can substitute tapioca starch with arrowroot powder if preferred.
- Use fresh lemon zest and juice for the brightest and most natural lemon flavor.
- If avoiding sweeteners, you can reduce the maple syrup or honey slightly but it may affect moisture and sweetness.
- Sprinkling turbinado sugar on top adds a lovely slight crunch and extra sweetness but is optional.
- Make sure not to overmix the batter to avoid dense muffins.
- These muffins freeze well; thaw them at room temperature or warm briefly in a toaster oven before serving.
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
