Gluten-Free Almond Flour Lemon Poppy Seed Muffins
Delightful and moist muffins made with almond flour, bursting with lemon flavor and poppy seeds, perfect for gluten-free snacking.
Ingredients
Dry Ingredients
- 1.5 cups almond flour Provides a nutty flavor and gluten-free base.
- 1/4 tsp baking soda Leavening agent
- 1 pinch salt Enhances flavors.
- 1 tbsp poppy seeds For texture and flavor.
Wet Ingredients
- 2 large eggs Binding agent.
- 2 tbsp lemon juice Freshly squeezed for flavor.
- 1 tbsp lemon zest About 1 large lemon.
- 2 tbsp honey Natural sweetener.
- 2 tbsp Greek yogurt Plain, 2% milk fat for moisture.
- 2 tbsp almond milk Unsweetened, can substitute with any non-dairy milk.
- 1 tsp alcohol-free vanilla extract Enhances flavor.
- 1 tbsp olive oil For moisture.
Topping Optional
- 1 tbsp Greek yogurt Plain, for drizzling on top.
- 1/2 tsp lemon juice For drizzling mixture.
- 1/4 tsp honey To sweeten topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with 6 silicone or parchment liners.
- In a medium bowl, whisk together almond flour, baking soda, salt, and poppy seeds.
- In a separate bowl, beat the eggs and then whisk in the lemon juice, lemon zest, honey, Greek yogurt, almond milk, vanilla, and olive oil until smooth.
- Combine the wet and dry ingredients and stir until just mixed. The batter will be slightly thick.
- Divide the batter evenly into the 6 muffin cups and smooth the tops slightly with a spoon.
Baking
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For a finishing touch, mix together Greek yogurt, lemon juice, and honey, and drizzle it on the cooled muffins.
Notes
These muffins can be enjoyed on their own or paired with fresh fruit and tea. For extra flavor, add blueberries or raspberries, and consider experimenting with different citrus zests.