Grain Free Lemon Poppy Seed Muffins
Craving a light and refreshing treat? These Grain Free Lemon Poppy Seed Muffins are the perfect solution! Made with wholesome ingredients, they offer a delightful balance of sweet and tangy flavors. Ideal for breakfast or a snack, you won’t be able to resist making them today!
Equipment
- Baking Sheet
- Wooden Spoon
- Blender
- Oven
- Peeler
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1/3 cup fresh squeezed lemon juice
- 3 large eggs
- 1/2 cup pure maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This ensures the muffins bake evenly. While it’s heating, line a 12-hole muffin tray with muffin liners or lightly spray the holes with cooking oil spray to prevent sticking.
- In your blender, combine all the ingredients for the muffins: almond flour, tapioca flour, coconut flour, baking soda, baking powder, sea salt, unsweetened almond milk, lemon zest, fresh squeezed lemon juice, eggs, pure maple syrup, avocado oil, vanilla extract, and poppy seeds. Blend until the mixture is smooth and well-combined. You'll want to ensure there are no lumps for a perfect texture.
- Once fully combined, pour the muffin batter into the muffin holes, filling them about three-quarters of the way up. This gives them room to rise without overflowing. The batter should be thick but pourable.
- Slide the muffin tray onto the center rack of the preheated oven. Bake for 23 to 25 minutes. You'll know they’re done when they are golden-brown on top and a toothpick inserted into the center comes out clean. The muffins should spring back lightly when touched.
- For the final test, check that the internal temperature is about 190 degrees Fahrenheit. If you have an instant-read thermometer, it’s a great way to ensure they're perfectly baked.
- Once baked, remove the muffins from the oven and allow them to cool in the tray for a few minutes. This helps them firm up and makes them easier to remove. After that, transfer them to a wire rack to cool completely.
- It's tempting to dive right in, but I recommend letting them cool to room temperature before peeling off the muffin liner. If you try to remove them while they’re still warm, they may stick!
- Now, it’s time to enjoy your delicious Grain Free Lemon Poppy Seed Muffins. They’re perfect as a quick breakfast or a delightful snack throughout the day.
Notes
- Storage: Keep your muffins in an airtight container to maintain freshness. They can last up to a week at room temperature.
- Freezing: These muffins freeze well. Just wrap them individually and store in a freezer-safe bag for up to three months. Thaw them at room temperature or warm them in the oven.
- Pairing: Enjoy these muffins with a side of yogurt for a balanced breakfast or a light salad for lunch.
- Variations: Feel free to substitute other citrus fruits like orange for a different flavor profile.
- Serving suggestion: These muffins are fantastic served warm with a little butter or coconut oil spread on top.