Almond Flour Lemon Poppyseed Muffins Recipe

Introduction

These Almond Flour Lemon Poppyseed Muffins are a bright, tangy treat perfect for breakfast or an afternoon snack. Naturally gluten-free and lightly sweetened with maple syrup, they offer a refreshing twist with the zest and juice of fresh lemon.

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 1/3 small lemons)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup maple syrup
• 2/3 cup vanilla non-fat Greek yogurt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, combine the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Mix well to evenly distribute all dry ingredients.
3. Step 3: Add the vanilla Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract to the dry ingredients. Stir gently until the batter is smooth and fully combined.
4. Step 4: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
5. Step 5: Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool before serving.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract in addition to the zest and juice.
• Use coconut yogurt instead of Greek yogurt for a dairy-free version.
• Swap maple syrup for honey if you prefer a different natural sweetener.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature. Reheat briefly in a microwave or oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but the texture and flavor will be different. Almond flour gives these muffins a tender crumb and nutty taste that complements the lemon and poppy seeds.

Are these muffins dairy-free?

As written, the recipe includes Greek yogurt which contains dairy. For a dairy-free option, substitute with a dairy-free yogurt like coconut or almond-based yogurt.

Almond Flour Lemon Poppyseed Muffins Recipe

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★★★★★

4.8 from 88 reviews

Delight in these moist and flavorful Almond Flour Lemon Poppyseed Muffins, perfect for a healthy breakfast or snack. Made with almond flour, Greek yogurt, and natural sweeteners, these gluten-free muffins burst with fresh lemon zest and crunchy poppy seeds, offering a tangy, sweet, and nutty treat that’s both satisfying and nutritious.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Total Time: 32-35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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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 1/3 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

1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin tin by lining it with paper muffin liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Stir together until evenly distributed, which will provide the base flavor and texture for the muffins.
3. Add Wet Ingredients: To the dry mixture, add the vanilla non-fat Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract. Stir everything together gently but thoroughly until a uniform batter forms. Be careful not to overmix, which could affect muffin texture.
4. Divide Batter: Evenly distribute the muffin batter into the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures that the muffins are fully cooked through without being dry.
6. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for the best flavor and texture.

Notes

• Ensure to use fresh lemon zest and juice for the brightest lemon flavor.
• You can substitute the maple syrup with honey if preferred, but it may slightly alter the flavor.
• Almond flour can vary in texture; finely ground almond flour produces a better crumb.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt alternative.

Keywords: Almond flour muffins, lemon poppyseed muffins, gluten-free muffins, healthy breakfast, low carb muffins, Greek yogurt muffins