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stacked paleo lemon poppy seed muffins on plate
How to Make...

Almond Flour Lemon Poppy Seed Muffins

The BEST paleo lemon poppy seed muffins using almond flour. They are light and fluffy, moist and perfectly lemon-y! Grain free, gluten free and dairy free. You will LOVE these.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Diet: Gluten Free
  • Yield: 12 1x
  • Scale:

Ingredients

Instructions

  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. In medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt and lemon zest; set aside.
  3. 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.
  4. Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with almond slices if you’d like.
  5. 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!

Recipes Notes:

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. 

Muffins adapted from my Paleo Blueberry Muffins and Lemon Blueberry Bread.