Description
Delightfully light and fluffy Almond Flour Lemon Poppy Seed Muffins bursting with bright lemon flavor. These gluten-free and paleo-friendly muffins make a perfect breakfast or snack option, combining fresh lemon zest and juice with nourishing almond flour and a touch of sweetness from pure maple syrup or honey.
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: Preheat your oven to 350 degrees F. Grease a muffin pan or line it with parchment paper liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine lemon zest, lemon juice, almond milk, pure maple syrup or honey, avocado oil, eggs, vanilla extract, and lemon extract if using. Whisk thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: Add almond flour, tapioca starch or arrowroot, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir gently until just combined, avoiding overmixing to maintain fluffiness.
- Fill Muffin Pan: Spoon or scoop the batter evenly into the prepared muffin pan, filling each cup. You can make 10 larger muffins or 12 smaller ones. Optionally, sprinkle the tops with turbinado sugar for added texture and sweetness.
- Bake: Bake the muffins at 350 degrees F for 18 minutes, or until the tops turn slightly golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 1 minute before transferring 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 for up to 2 months to preserve freshness.
Notes
- For a dairy-free option, use unsweetened almond milk or any preferred plant-based milk.
- You can substitute maple syrup with honey, but note it might slightly alter the flavor profile.
- Using turbinado sugar on top adds a nice texture and sparkle but is optional.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Make sure to check doneness with a toothpick to avoid overbaking, which can dry out the muffins.
- Freezing the muffins allows for convenient make-ahead breakfast or snacks.
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
