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.
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.