Here’s my version of a lemon poppy seed muffin using almond flour, and it’s gluten-free, of course. We’ve been eating the poppy seed muffins made with coconut flour non-stop for two weeks, but I have had questions about making a version with almond flour, and I know some of you are following SCD, or are just not compatible with coconut flour.
The main difference I’ve found between the coconut flour version and this one (besides the ratio of ingredients) is that the muffin top on these is more like a traditional AP (all-purpose) flour muffin – it has a sweet, slightly firm, chewy top, while still being soft and sweet on the inside.
In any case, I love them both! We’re laying low on the almonds right now, because it has showed up as a mild immune instigator in my son’s food testing. We’re pretty sure this is quite temporary, but we’re not taking any chances right now. For those who can’t tolerate coconut flour, this is a great alternative, and better than the AP flour version, in my humble opinion (IMHO).
Note Like my other almond flour baked goods with whipped eggs in them, the center of the muffin may sink a bit. You can try to avoid this by not whipping the egg whites, but the muffin may be a bit denser as a result. Whipping the egg whites add “lift” to the muffin (adds pockets of air), giving it a lighter texture.
Comfy Belly
Lemon Poppy Seed Muffins {using almond flour}
Ingredients (makes about 8 regular-size muffins)
- 2 eggs
- 1/4 cup of oil (your choice)
- 1/2 cup of honey (or other sweetener)
- 1 tablespoon of vanilla
- 1 tablespoon of lemon juice
- 2 1/2 cups of blanched almond flour
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 1 tablespoon of lemon zest (about one medium-size organic lemon, finely ground zest – I use the fine portion of a box grater and just hold it over the batter)
- 1 tablespoon of poppy seeds
Method
- Preheat your oven to 350 degree F.
- Place muffin liners (cupcake liners) in a muffin/cupcake baking pan.
- Separate the egg yolks and whites.
- Whip the egg whites until you form stiff peaks.
- Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, vanilla, and lemon juice.
- Whisk all the dry ingredients into the batter.
- Fold the egg whites into the batter and blend well.
- Add the poppy seeds and lemon zest to the batter and blend well.
- Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean.
- Cool and enjoy! Store for several days in a sealed container.
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Can these be made without eggs?
I haven’t tried it, but probably not, unless you use an egg-substitute.
Just made these for breakfast for myself and my picky kids
I didn’t have lemon zest, so I added a splash of lemon extract. I also didn’t have poppyseeds. I used a mixture of almond flour and pecan flour (or more like pecan meal, since it wasn’t as fine), because that is what I had available. These are very tasty! Will certainly make them again — thanks!
YUM! These sound so refreshing. I have yet to try baking with whipped egg whites, I can’t wait to try these!
Yum, what a great idea to make LPS muffins! I just mastered making the loaf with almond flour (GF, SF, GRF). Will be trying these. Hubby’s favorite!
I made these last weekend and they were great. I cut down on the sugar by using far less honey and sweetened with a bit of stevia. I will definitely be making these again. Thanks for the great recipe!
Far fetched question – but do you happen to know (or rough estimate) of the calorie content on these babies? Sound delish!
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Could your muffin tops be sinking because you’re filling the cases too full? Whipped egg whites could cause the muffins to rise more than normal, meaning they reach the top faster and run out of surface to “climb” – and sink.
Let me know if I’m barking up the wrong tree. These look awesome – I’ll try decreasing the fill when I make a batch and update this.
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These were fantastic! I love the lemon flavor and so I added more zest and juice.
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