Gluten-Free Almond Poppyseed Muffins Recipe
Introduction
These Gluten-Free Almond Poppyseed Muffins are a delightful treat that combines the nutty flavor of almond flour with the gentle crunch of poppy seeds. Naturally sweetened with honey, they make a perfect breakfast or snack for anyone avoiding gluten.
Ingredients
- 1 ½ cups almond flour
- 3 large eggs
- ¼ cup honey
- 2 tablespoons poppy seeds
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.
- Step 2: In a mixing bowl, whisk together the eggs and honey until fully combined and slightly frothy.
- Step 3: Add the almond flour and poppy seeds to the wet ingredients and gently fold until the batter is smooth and well mixed.
- Step 4: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Step 5: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Step 6: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add a tablespoon of melted coconut oil or butter to the batter.
- Swap honey with maple syrup for a different natural sweetness.
- Add a teaspoon of vanilla extract or lemon zest to brighten the flavor.
- Make mini muffins by using a mini muffin tin and reducing the baking time to about 12-15 minutes.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of flour instead of almond flour?
Almond flour is essential for the texture and moisture of these muffins. Using other gluten-free flours may alter the result, but you can experiment with blends designed for baking.
Are these muffins suitable for people with nut allergies?
No, these muffins contain almond flour and should be avoided by anyone with nut allergies.
PrintGluten-Free Almond Poppyseed Muffins Recipe
These Gluten-Free Almond Poppyseed Muffins are a delightful and healthy treat perfect for breakfast or a snack. Made with almond flour, eggs, honey, and poppy seeds, they combine a moist texture with a light crunch from the poppy seeds, all while being gluten-free and naturally sweetened.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 2 tablespoons poppy seeds
Wet Ingredients
- 3 large eggs
- 1/4 cup honey
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the muffins evenly.
- Mix Dry Ingredients: In a large bowl, combine 2 cups of almond flour with 2 tablespoons of poppy seeds. Stir together until the ingredients are evenly distributed.
- Combine Wet Ingredients: In another bowl, whisk together 3 large eggs and 1/4 cup of honey until the mixture is smooth and slightly frothy.
- Mix Batter: Pour the wet ingredients into the dry ingredients bowl. Gently fold the mixture together until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Muffin Tin: Grease a muffin tin or line it with paper muffin cups to prevent sticking.
- Fill Muffin Cups: Divide the batter evenly among 8 muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute honey with maple syrup to keep it vegan, though the texture may vary slightly.
- Almond flour can be replaced with other nut flours, but almond flour provides the best texture and flavor.
- Ensure not to overbake to keep the muffins moist.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: gluten-free, almond flour muffins, poppyseed muffins, healthy breakfast, honey sweetened, gluten-free baking, nut flour muffins
