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Almond Flour Lemon Poppy Seed Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Alyssa Rimmer

Bursting with bright flavors, these lemon poppy seed muffins use a blend of our gluten-free and almond flours for a light and tender texture. Serve them fresh from the oven for a wonderful breakfast treat.

At a glance

Prep
Bake
Total
Yield
10 muffins
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease 10 cups of a 12-cup muffin pan.
  2. Whisk together the flours, poppy seeds, xanthan gum, baking powder, salt, and lemon zest, mixing until well combined; set aside.
  3. In a large mixing bowl, beat the eggs, milk, honey, oil, sugar, vanilla, and lemon extract until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until well combined.
  5. Divide the batter among the prepared muffin cups, filling them almost full.
  6. Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool. Wrap cooled muffins and store them at room temperature for several days; freeze for further storage.
  8. Yield: 10 muffins.

Nutrition Information

  • Serving Size 1 muffin (97g)
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 350
  • Calories from Fat 170
  • Total Fat 19g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 220mg
  • Total Carbohydrate 38g
  • Dietary Fiber 3g
  • Sugars 15g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.