Almond Flour Lemon Poppy Seed Muffins
User Reviews
5
Almond Flour Lemon Poppy Seed Muffins
Description
The Almond Flour Lemon Poppy Seed Muffins use almond flour as the main flour base, supported by tapioca flour to improve texture and structure. Fresh lemon zest and lemon juice give the muffins a fresh citrus note balanced by the natural sweetness of maple syrup and the richness of olive oil. Poppy seeds add a delicate nutty crunch throughout the muffins. Baking soda and a small amount of baking powder provide leavening for a light crumb.
The muffins bake at 350ºF for about 15-18 minutes, resulting in moist, tender insides with a slightly crisp exterior. They are made in a 12-cup muffin pan, portioned about three-quarters full. Optional almond slices can be added for extra texture on top.
This recipe suits those avoiding traditional grain flours and those preferring subtle, balanced citrus flavors without an overpowering sweetness. The muffins can be enjoyed fresh or stored at room temperature for a few days or in the refrigerator for longer freshness. Freezing is also possible.
Note that tapioca flour can be substituted with coconut flour or cornstarch with adjusted amounts, but almond flour has no direct substitute here. Baking powder should be chosen based on dietary preferences. A light lemon glaze can be added for more lemon flavor.
Ingredients
- 2 3/4 cups almond flour weighed, 295 grams, Super Fine
- 1/3 cup tapioca flour see notes
- 2 tablespoons poppy seeds
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- lemons zest of 2 medium
- 1/3 cup olive oil or avocado oil, light
- 1/3 cup pure maple syrup
- vanilla extract
- 1/4 cup lemon juice about 2 lemons, freshly squeezed
- 3 egg large
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan with liners or spray with oil; set aside.
- Combine Dry Ingredients: In medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt and lemon zest; set aside.
- Mix Wet Ingredients: In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined.
- Combine: Add dry ingredients, mixing with large spoon or spatula until combined. Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with almond slices if you'd like.
- Bake muffins for 15-18 minutes, or until inserted toothpick comes out clean. (Start with 15 minutes bake time and adjust accordingly based on your oven.) Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
Notes
- Use superfine almond flour as specified; no direct substitute is recommended.
- Tapioca flour can be replaced with 2 tablespoons coconut flour or 3 tablespoons cornstarch if needed.
- Baking powder can be substituted with a homemade paleo-friendly version to avoid corn-based baking powder.
- Adjust sweetness to taste by adding granulated sugar if you prefer a sweeter muffin.
- Consider making a lemon glaze with coconut butter and lemon juice or confectioners' sugar and lemon juice.
- Store muffins at room temperature in a sealed container and consume within 3 days; refrigerate for up to 4 days or freeze up to 1 month.
- Thaw frozen muffins at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1/12 | |
| Calories | 265kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 46mg | 15% |
| Sodium | 127mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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