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Almond Flour Lemon Poppy Seed Muffins

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Bright and cheerful muffins packed with fresh lemon zest and poppy seeds, naturally gluten-free and perfect for any season.

Ingredients

Scale
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • ⅓ cup unsweetened almond milk
  • ⅓ cup pure maple syrup or honey
  • ¼ cup avocado oil (or light olive oil)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract or ¼ teaspoon lemon oil (optional)
  • 2½ cups blanched almond flour (finely ground)
  • ½ cup tapioca starch or arrowroot
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • 2–3 teaspoons turbinado sugar (for decoration)

Instructions

  1. Preheat oven to 350°F and grease a muffin pan or line with parchment paper liners.
  2. In a large bowl, combine lemon zest, lemon juice, milk, maple syrup or honey, oil, eggs, vanilla extract, and lemon extract (if using). Whisk until smooth.
  3. Add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients and stir until just combined.
  4. Scoop the batter into the prepared muffin pan, sprinkle with turbinado sugar if desired, and bake for 15–18 minutes until slightly golden and a toothpick comes out clean.
  5. Allow muffins to cool in the pan for 1 minute, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for 1–2 days, or freeze for up to 2 months. Use fresh lemons for best flavor and avoid overbaking.

Nutrition

Keywords: muffins, gluten-free muffins, lemon poppy seed muffins, healthy snack, breakfast muffins

Find it online: https://alexandrarecipes.com/almond-flour-lemon-poppy-seed-muffins/