Almond Flour Lemon Poppyseed Muffins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Divide Batter: Evenly distribute the muffin batter into the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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.
- 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
