Almond Flour Lemon Poppyseed Muffins Recipe
These Almond Flour Lemon Poppyseed Muffins are a delightful gluten-free treat bursting with fresh lemon flavor and the subtle crunch of poppy seeds. Naturally sweetened with maple syrup and made with wholesome ingredients like almond flour and Greek yogurt, these muffins are perfect for breakfast or a healthy snack. Their moist, tender texture and bright citrus notes make them a favorite for any time of day.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Total Time: 32-35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons poppy seeds
- Zest of 1 large lemon (or 1 and ⅓ small lemons)
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/3 cup maple syrup
- 2/3 cup vanilla non-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, combine the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Stir these together until evenly mixed to ensure an even distribution of ingredients.
- Add wet ingredients: Add the Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract to the dry mixture. Stir gently but thoroughly until all ingredients are well incorporated into a uniform batter.
- Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each almost to the top to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Notes
- Use fresh lemon zest and juice for the best bright, citrus flavor.
- You can substitute maple syrup with honey if preferred, but this may slightly change the flavor and sweetness.
- Make sure to line the muffin tin to prevent sticking and for easy cleanup.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To keep the muffins moist, avoid overbaking; start checking at 22 minutes.
