Tuesday, September 1, 2015

Almond Flour Lemon Poppy Seed Muffins

What's your favorite muffin flavor? Are you a dyed blue, through-and-through blueberry fan? Do you find yourself leaning towards the banana nut muffin? Perhaps your taste buds favor a rich, chocolate chip flavor more? Or, maybe you're like me, and find yourself drawn to that traditional, mouth watering muffin, the poppy seed.

Whether it's the rich flavor of the muffin or sweet crunch of the seeds, it's hard to resist a light, fluffy, poppy seed muffin when it's placed before you. But make that muffin gluten-free and you've got a combination that can't be turned away!

We took our awesome Blanched Almond Flour, combined with our sweet and savory poppy seeds, and created a muffin that is sure to be a hit in your home. Whether it's a quick breakfast or after-school snack, this is the treat your kids are sure to ask for, as well as yourself! Get ready, it's time for Almond Flour Lemon Poppy Seed Muffins!

2 cups Honeyville Blanched Almond Flour
1 tsp Baking Powder
1/4 tsp Himalayan Salt
2 Tbsp Coconut Oil, melted
3 Eggs
1/2 cup Raw Honey
1/2 cup Almond Milk
1/4 tsp Vanilla
Juice from 1 Lemon
Zest from 1 Lemon
1/4 cup Honeyville Poppy Seeds

Preheat oven to 350 degrees.


In a large bowl, combine almond flour, baking powder, and salt, and whisk together.


Add coconut oil, eggs, honey, milk, lemon juice, and lemon zest, and mix together with an electric hand mixer until a thin batter forms.


Lastly, add poppy seeds and fold into batter.

Pour batter into your USA Pan Muffin Pan, lined with cupcake liners.


Bake at 350 degrees for 20 minutes. Remove and let sit for 5 minutes in the pan, then turn out on to a wire rack and let cool before serving.


These muffins are light, fluffy, and packed full of so much poppy seed flavor, you won't know what hit you! Our almond flour bakes these muffins to perfection, making them super soft and delicious without all that gluten. Each has the perfect hint of lemon and the honey gives just the right amount of sweetness without overpowering the treat completely. Bake these up for the perfect on-the-go breakfast, an ideal after-school snack, or just to hit that afternoon craving we all face. Believe me, you won't be disappointed.


We all love muffins, but believe me, you'll absolutely fall in love with these delicious, gluten-free, poppy seed treats!


Margaret J said...

It sure would be nice if you'd stop making every recipe with Almond Flour and/or gluten free, or vegan. The price for Almond Flour is way out of my budget and I'm sure I am not alone. Plus, not everyone should go on a gluten free diet. You need gluten unless you have celiac disease. Spread the recipes around, please.

Anonymous said...

Please do not stop posting almond flour recipes. It's not just about being gluten free or vegan; its about what is healthy. I'm neither gluten free or vegan, but I know almond flour is much healthier {the benefit of fatty oils we get from almonds}than wheat flour, or organic wheat flour. I strive to make my food healthy, whole, and still very delicious. Then I know the best things are going into my children. We can control one thing and its our food. find the best way to make it and post it.

Anonymous said...

I finally had time to make the lemon muffins. I used lemon and vanilla extract. I did not have a fresh lemon. Fantastic muffins. This recipe will be in my circulation of muffins I make.

Anonymous said...

Yummy! Great muffins, I will make these again. The only change I made was to use essential oil instead of lemon juice and zest.