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Home » Recipes » Course » Baked Goods

Almond Poppy Seed Muffins

August 25, 2020 by Christy, Updated December 16, 2020 4 Comments

This post may contain affiliate links. Read my disclosure policy.

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Almond poppy seed muffins made with almond flour so they're entirely gluten free, full of protein but fluffy, moist and absolutely delicious!

Close up picture of an almond poppy seed muffin with a bite taken out on a white background

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.

overhead picture of an almond poppy seed muffin on a plate next to a tin of muffins and tea

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
two plates with almond poppy seed muffins on a white table with cups of tea

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.

Ingredients

close up overhead picture of an almond poppy seed muffin on a white plate and background

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
overhead picture of artful layout of ingredients for making almond poppy seed muffins on a weathered white table background

How to make almond poppyseed muffins

This is an easy recipe that follows your standard baking steps:

  1. Mix dry ingredients
  2. Mix wet ingredients
  3. Combine the two and pour into a muffin tin
  4. Bake and enjoy
step by step process shot compilation for making almond poppy seed muffin

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. 

close up picture of almond poppy seed muffins in a muffin tin

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.

overhead table scape picture of almond poppy seed muffins in a muffin tin next to two place settings with muffins on small plates and cups of tea

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
almond poppy seed muffin on a white plate
Print Pin
5 from 1 vote

Almond Poppy Seed Muffins

Almond poppy seed muffins that are made with almond flour so entirely gluten free, full of protein but fluffy, moist and absolutely delicious!
Course Baked Good
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Servings 12
Calories 268kcal
Author Christy

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
US Customary - Metric

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.

Notes

Storage - once fully cooled, muffins will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. 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. 
Vegan - to make vegan, swap honey for agave syrup or pure maple syrup and the eggs for an egg replacement like Ener-G.

Nutrition

Calories: 268kcal | Carbohydrates: 16g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 79mg | Fiber: 4g | Sugar: 9g | Vitamin A: 59IU | Calcium: 115mg | Iron: 1mg
Did you make the recipe? I love seeing your creations!To be featured tag @FeastingNotFasting on Instagram and use the hashtag #FeastingNotFasting - please leave a star rating below too! ★★★★★

Reader Interactions

Comments

  1. Savannah says

    October 15, 2021 at 6:17 am

    Do you think substituting both flours for a one for one GF flour blend would work?

    Reply
    • Christy says

      October 15, 2021 at 2:30 pm

      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!

      Reply
  2. Erica says

    January 27, 2021 at 4:14 pm

    5 stars
    These are my new favorite muffins and I’m not even gluten free!!! I love the extra protein and that they’re healthy but still taste yummy!

    Reply
    • Christy says

      January 27, 2021 at 4:17 pm

      Thanks Erica! It's one of my favorite recipes too! 🙂

      Reply

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Hi, I'm Christy - the foodie, photographer and recipe developer behind Feasting Not Fasting, a site centered on making it easier to eat healthy. More about me…

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