Gluten-Free Almond Poppyseed Muffins Recipe
Introduction
These Gluten-Free Almond Poppyseed Muffins are a delightful treat for anyone avoiding gluten but still craving a tender, flavorful muffin. Packed with wholesome almond flour and a subtle crunch from poppy seeds, they offer a perfect balance of nutty and sweet.
Ingredients
- 2 cups almond flour
- 3 large eggs
- 2 tablespoons poppy seeds
- 1/4 cup sweetener (such as honey, maple syrup, or sugar substitute)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a mixing bowl, combine the almond flour, eggs, sweetener, and poppy seeds. Stir until the batter is smooth and fully mixed.
- Step 3: Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Step 4: Bake for 20 to 25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Step 5: Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add a splash of vanilla extract or a tablespoon of melted coconut oil to the batter.
- Substitute the sweetener with your preferred natural option, adjusting quantity to taste.
- Try adding lemon zest for a bright, citrusy twist that pairs well with poppy seeds.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for about 15 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
This recipe is designed for almond flour, which gives the muffins their moist texture and nutty flavor. Using regular flour will change the texture and may require adjustments to the wet ingredients.
Are these muffins suitable for a vegan diet?
Since this recipe includes eggs, it is not vegan. However, you can try substituting eggs with flax eggs or other vegan egg replacements, though texture and rise may vary.
PrintGluten-Free Almond Poppyseed Muffins Recipe
These Gluten-Free Almond Poppyseed Muffins are a delightful, tender treat perfect for breakfast or a snack. Made with almond flour for a moist crumb, enhanced by the subtle crunch and nutty flavor of poppy seeds, and naturally sweetened for a healthy indulgence. Enjoy a delicious gluten-free option that’s simple to make and full of wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2 tablespoons poppy seeds
- 1/4 cup sweetener (such as erythritol or monk fruit sweetener)
Wet Ingredients
- 3 large eggs
Instructions
- Prepare the batter: In a large mixing bowl, combine the almond flour, poppy seeds, and sweetener. Crack in the eggs and mix thoroughly until you achieve a smooth and well-incorporated batter with no lumps.
- Bake the muffins: Preheat your oven to 350°F (175°C). Spoon the batter into a muffin tin lined with paper cups or greased well. Bake in the preheated oven for about 18-22 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
Notes
- Make sure to use almond flour, not almond meal, for a finer texture.
- Adjust the sweetener amount to taste or based on the type used.
- Allow muffins to cool slightly before removing from the tin to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: gluten-free muffins, almond flour muffins, poppyseed muffins, healthy muffins, low-carb muffins, breakfast snack
