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Almond Flour Lemon Poppyseed Muffins: Easy and Delicious Recipe

Almond Flour Lemon Poppyseed Muffins
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Deliciously moist and fluffy almond flour lemon poppyseed muffins that are easy to make and perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups almond flour
  • 1/4 cup poppy seeds
  • 1/2 cup honey or maple syrup
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 lemon, zested and juiced
  • 1 teaspoon baking powder

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, combine almond flour, poppy seeds, salt, and baking powder.
  3. In another bowl, whisk together eggs, honey (or maple syrup), melted coconut oil, lemon juice, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fill each muffin liner about 3/4 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For added flavor, you can sprinkle some lemon zest on top before baking.
  • These muffins can be stored in an airtight container for up to 4 days.

Nutrition

Keywords: Almond Flour Lemon Poppyseed Muffins

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