- 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 the same amount of arrowroot powder, or 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.