These almond flour poppy seed muffins are entirely gluten free! Fluffy and moist, the muffins come together quickly and make for an easy snack.
Anyone else out there swoon over a good almond poppy seed flavor combo? Its the best and should be more popular!
I’ve always loved these two flavors together, even more than the standard lemon poppy seed duo. The flavors perfectly complement each other in this poppy seed muffins almond variation in such a perfect way that it’s utterly delightful.
The strong almond flavor makes me think pastry even when I’m eating a gluten free muffin. I don’t have control over the way the mind works, but I’ll take it.
Don’t believe how good these are? Try them for yourself! It’s an easy recipe yet so enjoyable that it has quickly become a family favorite and will be for you too.
I have 6 other muffin varieties that use this same flour and ingredient base. Make sure to check them out – the layered almond flour coffee cake muffins are a favorite! The blueberry almond flour muffins are another popular one.
Why make this recipe?
These almond flour muffins are absolutely incredible!
I tested this recipe so many times to get it jusssst right! I specialize in wholesome baked goods like this that can be easily whipped up at home and have lots of experience with gluten-free baking. When baking with almond flour, you need extra egg and oil and a dryer flour like coconut flour helps hold it all together.
The main things I love about this recipe are that they’re:
- Fluffy, moist and delicious
- Entirely gluten free
- Dairy free
- Free from processed sugar (uses honey instead)
- Robust almond poppyseed flavor
This recipe is simple and a great one for gluten-free baking beginners since it only uses two types of flour, neither of which are obscure or hard to find. Also, as long as you follow the recipe, its pretty hard to mess these gluten-free muffins up.
Ingredients
The ingredients are pretty simple and probably things you already have on hand. To make almond poppy seed muffins, you’ll need the items shown in the image below or listed in the recipe card.
Please note that you do need a blend of almond and coconut flour for this recipe to work since they will be too crumbly with almond flour on it’s own or too dry without it.
How to make almond poppy seed muffins
This is an easy recipe that follows your standard baking steps:
- Mix dry ingredients.
- Mix wet ingredients in a separate bowl.
- Combine the two and pour into a muffin tin
- Bake at 350° degrees for about 22 minutes and enjoy!
How to store and freeze muffins
Once the muffins are fully cooled, they will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. I like to store them on the counter since they can get a bit harder and less moist in the fridge.
For longer storage, freeze for up to two months in a tightly sealing freezer bag.
To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat quickly after or texture will not retain moistness.
How to make thee almond poppyseed muffins vegan
This is a pretty easy recipe to make vegan. The easiest swap is exchanging the honey for agave syrup or pure maple syrup. The second swap is switching out the eggs for an egg replacement like Ener-G.
I have not tested this recipe with that egg replacement but have used it in similar recipes and have found that, while not perfect, it works better in dense recipes like muffins than flax, chia, or aquafaba.
Moist Poppy Seed Muffins with Almond Flour
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 Tbsp. poppy seeds
- 3 eggs
- 1/3 cup honey or agave syrup
- 2/3 cup plain unsweetened almond milk or milk of choice
- 1/2 cup melted coconut oil
- 1 tsp. vanilla extract
- 2 tsp. almond extract
Instructions
- Preheat oven to 350° F (175° C).
- Line a muffin tin with 12 liners or grease each muffin indent liberally with oil or butter.
- Add almond flour, coconut flour, salt, soda, baking powder, and poppy seeds to a small sized bowl and use a wire whisk to mix together.
- In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, vanilla and almond extract and whisk until mixed well.
- Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
- Pour batter into prepared muffin tin, evenly distributing between all 12 holes.
- Place muffin tin in oven and bake for about 22 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center – it will come out mostly clean when muffins are ready).
- Remove muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.
Video
Notes
Nutrition
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Comments & Reviews
Do you think substituting both flours for a one for one GF flour blend would work?
I haven’t tried it but most GF flour blends aren’t entirely nut based like the blend I used here so it’s hard to say if it would sub in well or not. Sorry I can’t be more helpful on that!