Gluten-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
Scale
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
