Almond poppy seed muffins made with almond flour so they’re entirely gluten free, full of protein but fluffy, moist and absolutely delicious!
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 wonderfully and a strong almond flavor makes me think pastry even when I’m eating a healthy gluten free muffin. I don’t have control here, it just works that way.
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.
Why make this recipe?
These muffins are absolutely incredible! The main things I love about this recipe are that they’re:
- Light, fluffy, moist and delicious
- Entirely gluten free
- Dairy free
- Free from processed sugar (uses honey instead)
- Loaded with protein (7 grams)
- 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 this one up.
I’m not even gluten free but love to use this almond and coconut flour combination since it is much more nutritious than your standard wheat flour.
The ingredients are pretty simple and probably things you already have on hand. To make almond poppy seed muffins, you’ll need:
- almond flour – almond flour is finer than almond meal and will make for a lighter, fluffier muffin
- coconut flour – necessary for texture
- salt – I use mineral salt for almost everything
- baking soda
- baking powder – you don’t have to get this brand but buy an aluminum free baking powder since there’s no need to ingest that
- poppy seeds
- eggs – act as a binding agent and are necessary (to make vegan, flax eggs don’t work great in most gluten free recipes like this but egg replacements like Ener-G would be a better choice)
- honey or agave syrup – I typically use honey but you can use agave syrup or even pure maple syrup if vegan
- plain unsweetened almond milk (or milk of choice)
- coconut oil
- vanilla extract – use pure vanilla
- almond extract – same, use pure almond extract
How to make almond poppyseed muffins
This is an easy recipe that follows your standard baking steps:
- Mix dry ingredients
- Mix wet ingredients
- Combine the two and pour into a muffin tin
- Bake and enjoy
How to store and freeze the 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 vegan almond poppyseed muffins
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.
Other gluten free muffin recipes
If you’re on the hunt for other gluten free muffin recipes, I’ve got quite a few recommendations:
- Blueberry almond flour muffins are so fluffy, yet dense and cake like with excellent flavor
- Banana almond flour muffins are absolutely delicious, especially once your add in some nuts or chocolate chips
- These banana peanut butter oat flour muffins are the most popular muffin recipe on this site
- This almond butter oat flour muffin variation is a great alternative if you can’t do peanut butter
- These pumpkin oat flour muffins are a fall time (ha, or anytime!) favorite for sure
- Carrot oat flour muffins are a great way to sneak a veggie in seamlessly
- 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.