Description
These almond flour lemon poppy seed muffins have a light, fluffy texture and are BURSTING with bright lemon flavor. They’re the perfect yummy breakfast or 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* (I use 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
For the 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*
Optional: 2-3 tsp. turbinado sugar for decoration.
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Grease a muffin pan or line with parchment paper liners.
- Combine Wet Ingredients. In a large bowl, combine the wet ingredients. Stir together lemon zest, lemon juice, milk, syrup, oil, eggs, vanilla, and lemon extract (if using). Whisk until smooth.
- Add the dry ingredients. Next, add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir until just combined.
- Bake Muffins. Scoop or spoon muffin batter into prepared muffin pan. (You can get 10 bigger muffins or 12 small muffins out of this batter.) If desired, sprinkle the tops of the muffins with turbinado sugar. Bake muffins at 350 degrees F. for 15-18 minutes, or until slightly golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs. Allow muffins to cool 1 minute in the muffin pan before transferring to a wire rack.
- Store leftover muffins in an airtight container 1-2 days at room temperature. Or, freeze up to 2 months.
Notes
- Milk. You can use any kind of milk for this recipe–dairy or non-dairy. Whatever you drink!
- Flour. No substitutes will work in this recipe for the almond flour. If you don’t have/can’t find tapioca starch or arrowroot, you can substitute cornstarch.
- Poppy Seeds. Make sure to use poppy seeds or leave them out. I do NOT recommend trying to substitute chia seeds (which will absorb liquid from the muffin batter.)
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 230
- Sugar: 7.1 g
- Sodium: 126.1 mg
- Fat: 18.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 13.3 g
- Fiber: 2.9 g
- Protein: 6.9 g
- Cholesterol: 46.5 mg