These almond flour 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 these paleo friendly muffins!
And the almond flour baked goods obsession continues…
I don’t want to toot my own horn here but I’VE DONE IT AGAIN.
“IT” being I made you the best almond flour muffins.
This time: LEMON POPPY SEED! One of my all-time favorite flavors.
If you haven’t tried baking with almond flour yet, you’re in for a real treat. They taste buttery, light, moist and have the most amazing texture.
The Best Paleo Lemon Poppy Seed Muffins
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.
Muffins in 25 minutes
Making these gluten free lemon poppy seed muffins takes less than 30 minutes! No fancy electrical equipment needed – just something to mix the ingredients (a whisk and a spoon or spatula), a bowl and a muffin pan.
- Start by mixing the almond flour with tapioca flour, poppy seeds, baking soda, salt and lemon zest.
- In a separate bowl whisk together the oil, maple syrup, vanilla extract and lemon juice. Then whisk in eggs until combined.
- Add dry ingredients to bowl of wet – your batter should be wet and somewhat thick.
- Distribute into muffin pan.
- Bake for about 20 minutes.
And that’s it!
Muffin Batter Scooping Tip
The easiest way to fill a muffin pan with batter is to use a medium cookie scoop.
I like to use one big heaping scoop per cup, then go over again to fill up evenly.
If you really want to go all out, melt a little coconut butter down (about 2 tablespoons scooped, then melted) and a 1/4 tsp lemon juice for a light lemon glaze.
You can also use confectioners sugar if not worried about keeping paleo. Use 1/3 cup powdered sugar, mix with 1 teaspoon lemon juice to start. Add more or less depending on how thick you want glaze.
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.
- 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.
- Poppy seeds: if you don’t have them, you can simply omit!
If you’re looking for more almond flour recipes, I’ve got tons! Just click here.
If you make this recipe, 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
- 2 3/4 cups (295g) Super Fine Almond Flour
- 1/3 cup tapioca flour (see notes)
- 2 TBSP poppy seeds
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- zest of 2 medium lemons
- 1/3 cup pure maple syrup
- 1/3 cup light olive oil (or avocado, melted/cooled coconut oil)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 tsp vanilla extract
- 3 large eggs
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- In medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt and lemon zest; set aside.
- In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined. Add dry ingredients, mixing with large spoon or spatula until combined.
- Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with almond slices if you’d like.
- Bake muffins for 15-18 minutes, or until inserted toothpick comes out clean. Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
ALMOND FLOUR – there is not a sub for almond flour here. If looking for a whole grain muffin, try these.
TAPIOCA FLOUR – You can use 2 tablespoons coconut flour with similar results. You can also use 3 tablespoons of cornstarch. Others have also used an all-purpose gluten-free flour – I would only use 1/4 cup if going that route though.
These muffins are not super sweet but to me, perfect. If you want a sweeter muffin, feel free to add 2-3 tablespoons of a granulated sugar (not more maple syrup).
Storage: Muffins will keep at room temperature in closed container, best enjoyed within 3 days. Store muffins in fridge for about 4 days. If freezing, keep in airtight container (or tightly wrap) and freeze, up to 1 month. Thaw at room temperature.