Almond Flour Lemon Poppyseed Muffins Recipe
These Almond Flour Lemon Poppyseed Muffins are a bright, flavorful, and healthy breakfast treat. Made with almond flour, they are naturally gluten-free and bursting with fresh lemon zest and juice, complemented by crunchy poppy seeds. Sweetened with maple syrup and balanced with tangy vanilla Greek yogurt, these muffins are moist, tender, and perfect for a nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons poppy seeds
- Zest of 1 large lemon (or 1 and 1/3 small lemons)
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/3 cup maple syrup
- 2/3 cup vanilla non-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare muffin tin: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt until well combined.
- Add wet ingredients: To the dry mixture, add the Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract. Stir gently until a uniform batter forms. Avoid overmixing to keep muffins tender.
- Fill muffin cups: Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, use fresh lemon zest and juice to maximize flavor.
- These muffins are gluten-free naturally due to almond flour; ensure your baking powder and baking soda are also gluten-free if required.
- You can substitute the vanilla non-fat Greek yogurt with dairy-free yogurt to make these dairy-free.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze baked muffins for up to 3 months for longer storage; thaw before eating.
- Feel free to add a teaspoon of chia seeds or flaxseeds for added nutrition.
Keywords: almond flour muffins, lemon poppyseed muffins, gluten-free breakfast, healthy muffins, low carb muffins, vegetarian muffins, Greek yogurt muffins
