Go Back
+ servings

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



  • 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.


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.


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