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Almond Flour Lemon Poppy Seed Muffins

Almond Flour Lemon Poppy Seed Muffins You’ll Love Forever

Enjoy these delicious Almond Flour Lemon Poppy Seed Muffins that are gluten-free, paleo, and dairy-free, perfect for a healthy breakfast or snack.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180

Ingredients
  

For the Muffins
  • 2 cups Almond Flour finely ground, blanched
  • 2 tablespoons Poppy Seeds optional
  • 3 Eggs large
  • 1/3 cup Honey or maple syrup
  • 1/4 cup Tapioca Starch or Arrowroot Powder either can be used interchangeably
  • 2 teaspoons Baking Powder gluten-free
  • 1/2 teaspoon Salt a pinch
  • 1/4 cup Avocado Oil or other neutral oil
  • 1/4 cup Lemon Juice freshly squeezed
  • 1 tablespoon Lemon Zest for flavor
  • 2 tablespoons Turbinado Sugar optional for dusting

Equipment

  • Muffin pan
  • mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pan with parchment liners or non-stick spray.
  2. In a large mixing bowl, combine almond flour, baking powder, salt, tapioca starch, and poppy seeds.
  3. In a separate bowl, whisk together eggs, honey (or maple syrup), avocado oil, lemon juice, and zest.
  4. Pour the wet ingredients into the dry mixture and gently stir until just combined.
  5. Fill each muffin cup with batter, aiming for about 2/3 full and sprinkle with turbinado sugar if desired.
  6. Bake for 15-18 minutes or until golden brown and a toothpick comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Measure almond flour precisely to avoid dense muffins. Use parchment liners for easy removal and to prevent sticking.

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