Almond Flour Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are a delicious classic, they just happen to be made gluten free and with less sugar than the traditional muffin. Made with almond flour, lightly sweetened with maple syrup and bursting with lemon flavor. You will love them!

If you’re looking for more almond flour recipes, I’ve got tons! Just click here.

If you haven’t tried baking with almond flour yet, you’re in for a real treat. These Lemon Poppy Seed Muffins taste buttery, light, moist and have the most amazing texture.

Grain free baking can pose it’s challenges – this recipe took me about three times to get but I finally nailed it and I am so excited to share these paleo lemon poppy seed muffins with you!

Let’s Chat About the Ingredients

• Super Fine Almond Flour – I’ve been using Bob’s Red Mill almond flour for years and it never disappoints. Make sure to use “super fine” from *blanched* almonds, not almond meal here.
• Tapioca flour – Helps act as a flour binder in this muffin recipe. You can also sub arrowroot, or cornstarch if not following a paleo diet. You can also sub with 2 tablespoons coconut flour if necessary, but I prefer the texture with tapioca flour.
• Baking soda, baking powder & salt – I tested these muffins several times to get lift without compromising taste. I used 3/4 teaspoon baking soda with 1/4 tsp baking powder. If you don’t want to use the baking powder, the muffins won’t rise as much but they’ll still taste good.
• Maple syrup or honey – These muffins aren’t super duper sweet, but to me they’re perfect. If you’re making for those with more of a sweet tooth, you might want to add another 3-4 tablespoons granulated sugar (like coconut to keep paleo, or cane sugar if not strictly paleo). Also note: honey will cause these muffins to brown more than maple syrup.
• Eggs – You’ll need 3 large eggs for this recipe. Sounds like a lot but trust me – it helps with the structure of these muffins.
• Oil – I used light olive oil but avocado or melted coconut oil works too. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. maple syrup and eggs) are room temperature.
• Vanilla Extract – always a nice addition for muffins. If you happen to have lemon extract on hand, you can add 1/2 tsp for even more lemon flavor.

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Notes about the recipe

• Flour alternatives: These muffins were specifically made with super fine almond flour. I don’t recommend getting crazy with substitutions unless you’re extra confident in your gluten free baking skills. If you’re looking for a whole grain lemon muffin recipe, try these, which uses a mix of oat flour and whole wheat flour.
• Eggs: Because we’re using almond flour here, I would not recommend subbing the eggs. The eggs in this recipe provide quite a bit of structure. If you try a substitution, the texture of the muffins will change and I can’t guarantee good results.
• Poppy seeds: if you don’t have them, you can simply omit! Or substitute chia seeds if you’d like.

Gluten free baking made easy with this almond flour muffin recipe!

If you make these muffins, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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