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Lemon Poppy Seed Muffins {almond flour}

May 7, 2011 by Erica 15 Comments

Lemon poppy seed muffins in tin

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 muffin closeup

Lemon poppy seed muffin closeup

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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, Recipe Subscriber Only

Previous Post: « Lemon Poppy Seed Muffins {coconut flour}
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Reader Interactions

Comments

  1. Loflin

    May 16, 2020 at 2:15 pm

    How much honey? It’s not listed in the ingredients.

    Reply
    • Erica

      May 16, 2020 at 3:44 pm

      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.

      Reply
  2. Jill M

    October 12, 2012 at 6:54 pm

    These were fantastic! I love the lemon flavor and so I added more zest and juice.

    Reply
  3. Jo

    September 20, 2012 at 2:51 am

    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.

    Reply
  4. Lizz

    April 13, 2012 at 8:33 am

    Far fetched question – but do you happen to know (or rough estimate) of the calorie content on these babies? Sound delish!

    Reply
  5. Pamela

    March 2, 2012 at 6:20 am

    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!

    Reply
  6. Elise (Healing Cuisine)

    May 11, 2011 at 11:14 am

    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!

    Reply
  7. Mollie Frances

    May 10, 2011 at 9:27 am

    YUM! These sound so refreshing. I have yet to try baking with whipped egg whites, I can’t wait to try these!

    Reply
  8. Amy Floyd

    May 9, 2011 at 6:27 am

    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!

    Reply
  9. Margaret

    May 8, 2011 at 9:48 am

    Can these be made without eggs?

    Reply
    • Erica

      May 9, 2011 at 7:30 am

      I haven’t tried it, but probably not, unless you use an egg-substitute.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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