Gluten-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
Scale
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
