Lemon & Almond Poppy Seed Muffins

Dairy-free, Gluten-free, Grain-free, Low-FODMAP, Paleo

These just may be my favorite muffins ever. Light and fluffy, sweet and lemony, they are a perfect start to the new year! The poppy plant and poppy seeds have been an important decoration and food item throughout the Christmas season through New Years Day for centuries. It’s thought that when eaten during this season they will bring love and prosperity.

Besides all that, they are simply delicious! These have become a staple in my own household because they are perfect for quick breakfasts, pair wonderfully with coffee or tea, and also make for a healthy snack or dessert. Enjoy!

Makes 12 muffins
Prep Time: 10 mins | Cook Time: 12-15 mins
Equipment: Mixing bowls, muffin pan, cooling wire rack

1. Preheat the oven to 350°F (175°C). Mix the dry ingredients together in a small bowl.

  • 2 cups almond flour
  • 3 tbsp coconut flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

2. Combine the wet ingredients together in a large bowl and mix using a hand mixer until all ingredients are well-incorporated. Gradually mix in the dry ingredients until a thick, sticky dough form. Stir in the poppy seeds by hand.

  • 4 eggs
  • 1/3 cup lemon juice (~4 lemons)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, softened
  • 1 tsp vanilla extract
  • Zest of one lemon
  • 2 tbsp poppy seeds

3. Grease a muffin pan using coconut oil, or use muffin liners. Use a tablespoon to scoop out the batter filling each about 3/4 of the way full. Smooth the top with the back of a spoon. Sprinkle on the almond slivers and gently press them into the muffin tops. Bake for 12-15 minutes until lightly brown on the edges and a toothpick comes out clean. Store in a container for up to 5 days.

  • Almond slivers

lemon poppy seed muffins-14

lemon poppy seed muffins-8

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