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.
Lemon Poppy Seed Muffins {almond flour}
Ingredients
- 2 large eggs
- 1/2 cup oil Olive or other oil
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2.5 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
Instructions
- 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.
- Store in a sealed container for a few days or in the refrigerator for a few weeks.
How much honey? It’s not listed in the ingredients.
I can’t seem to find the original recipe and the amount of honey didn’t come over in the import. Looking at the ratio of ingredients I believe it was 1/2 cup of honey. I’ll have to test it again at some point but you can test the batter and see if it’s sweet enough with 1/2 cup of honey. I’ve been curious if the muffin would not sink in the middle if I reduced the amount of honey.
These were fantastic! I love the lemon flavor and so I added more zest and juice.
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.
Far fetched question – but do you happen to know (or rough estimate) of the calorie content on these babies? Sound delish!
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!
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!
YUM! These sound so refreshing. I have yet to try baking with whipped egg whites, I can’t wait to try these!
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!
Can these be made without eggs?
I haven’t tried it, but probably not, unless you use an egg-substitute.