November 14th, 2024
Recipes
Lemon Poppy Almond Flour Muffins
Valentina P
- Difficulty
•
- Time 35"
Fluffy grain-free muffins made with almond flour, coconut flour, eggs, poppy seeds, and plenty of lemony flavor. Not too-sweet and perfectly tender.
How To MakeDiet Type: Paleo
Shopping List
- 2 1/4 cups blanched almond flour
- 1/2 cup coconut sugar
- 33333333/100000000 cup thick non-dairy plain yogurt (Note 1)
- 33333333/100000000 cup non-dairy milk
- 33333333/100000000 cup lemon zest
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 3 large eggs, whisked
- 2 tablespoons poppy seeds
- 1 to 2 teaspoons lemon extract (optional, for more lemon flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with liners, or use a silicon muffin tin.
- Step 2: Combine all of the muffin ingredients in a mixing bowl. Only mix the batter until it is just combined (over-mixing makes less fluffy muffins).
- Step 3: Pour the batter into the muffin tins, about 3/4 of the way to the top. Bake for 20 minutes. At the 20 minute mark, raise the temperature up to 400 degrees Fahrenheit for another 5 to 8 minutes (this will help give the muffins a better domed shape). Cool fully before handling.
- Serve: Take a bite and enjoy!
Recipe Notes
Note 1: Use a thick non-dairy yogurt here. We like using coconut cream based yogurts, such as Harmless Harvest. Non-dairy sour cream will also work well (we like this one).
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Lemon Poppy Almond Flour Muffins
PT35M 2 1/4 cups blanched almond flour 1/2 cup coconut sugar 33333333/100000000 cup thick non-dairy plain yogurt (Note 1) 33333333/100000000 cup non-dairy milk 33333333/100000000 cup lemon zest 1/4 cup coconut flour 1/4 cup lemon juice 3 large eggs, whisked 2 tablespoons poppy seeds 1 to 2 teaspoons lemon extract (optional, for more lemon flavor) 1 teaspoon baking soda 1/2 teaspoon vanilla extract 1/2 teaspoon salt Gluten Free Paleo 10 Servings
Ingredients:
