Almond Flour Lemon Poppyseed Muffins Recipe
These lemon poppyseed muffins are light, fluffy, and packed with fresh lemon flavor. They’re naturally sweetened with maple syrup and made with almond flour, so they’re gluten-free, vegetarian, and delicious! Perfect for a bright and healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1 tablespoon lemon juice
- 2 large eggs
- 1/3 cup maple syrup
- 2/3 cup vanilla non-fat Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (177°C) and line a muffin tin with muffin liners to prevent sticking. This ensures even cooking and easy removal of muffins.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt until evenly combined. This helps distribute the leavening agents and flavor components throughout the batter.
- Add Wet Ingredients and Mix: Add the vanilla Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract to the dry ingredients. Stir gently but thoroughly until all ingredients are well incorporated into a smooth batter.
- Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures the muffins are fully cooked but remain moist.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy them fresh or store as desired.
Notes
- You can make these dairy-free by substituting the Greek yogurt with almond or coconut yogurt.
- The muffins stay fresh at room temperature in an airtight container for 2-3 days, or refrigerated up to 5 days, and can be frozen for up to 2 months.
- Almond flour is critical for the texture and structure; substituting with other flours may not yield the same result.
- Use fresh lemons for the zest and juice to get vibrant lemon flavor.
- If you want a different natural sweetener, honey or agave syrup can be swapped for maple syrup.
Keywords: almond flour muffins, lemon poppyseed muffins, gluten free muffins, healthy breakfast, maple syrup sweetened, vegetarian muffins
