Almond Poppy Seed Muffins (Healthy)
Almond Poppy Seed Muffins are a delicious breakfast or snack idea made with whole ingredients, dairy free, and are ready in less than 30 minutes!
When it comes to easy healthy breakfast ideas, muffins are always a go to. The main reason is because they freeze really well, so making them ahead of time is key. Plus, they are easy to make in multiple batches.
Even though you may associate lemons with poppy seed flavors, today we are whipping up a batch of muffins where the almond flavor really shines. If you are into the lemon and poppy seed combo try my Gluten Free Lemon Poppyseed Bread and these Gluten Free Lemon Poppyseed Muffins that are Paleo friendly and gluten free.
Ingredients Needed
- white whole wheat flour
- coconut sugar
- baking powder
- salt
- poppy seeds
- egg
- almond milk
- coconut oil – melt it then let it cool before adding it to the batter
- unsweetened applesauce –
- honey or maple syrup
- almond extract
How to Make Almond Poppy Seed Muffins
Line a muffin tin with liners and preheat the oven to 400 degrees.
Combine the flour, sugar, baking powder, salt, and poppyseeds in a mixing bowl and set aside.
In a separate bowl, whisk together the egg, milk, oil, applesauce, honey and almond extract.
Pour the wet ingredients into the dry and stir until combined.
Transfer the batter to the muffin cups and bake for up to 20 minutes or until golden brown around the edges.
Tips for Making
- Do not swap the almond extract for vanilla. Believe it or not it will change the whole taste of the muffins.
- If desired add a few slivered almonds to the top of each muffin before baking.
- To make these vegan, you can try swapping the regular egg for a flax egg. I haven’t tested that version, but I think it should be okay.
- Store leftovers in an airtight container for 3-4 days. Keeping them in the refrigerator will allow them to stay fresher.
- To freeze, place the cooled muffins into a freezer bag. Squeeze all the air out and freeze for up to 2 months. To reheat, let them thaw at room temperature or in the fridge overnight.
- If you would like, you can make a simple glaze using milk and powdered sugar to drizzle over the top of each muffin.
- Make sure your baking powder is good. If it’s expired the muffins will not rise and will be flat. If it fizzes when you pour some in water it’s good to go!
Can You Make These into Mini Muffins?
Yes, just keep an eye on them while they are cooking. They will take less time than regular sized muffins. This recipe will make 24 mini muffins.
More Delicious Healthy Muffin Recipes:
- Spinach Banana Muffins
- Peanut Butter Protein Muffins – gluten and dairy free
- Gluten Free Greek Yogurt Pumpkin Muffins
- Perfect Pecan Pie Muffins
- Almond Flour Banana Muffins – No added Sugar
- Dairy Free Banana Muffins | Made in a Blender!
Almond Poppy Seed Muffins
Ingredients
- 1-2/3 cups white whole wheat flour
- 2/3 cup coconut sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. poppy seeds
- 1 egg beaten
- 3/4 cup almond milk
- 2.5 tbsp coconut oil melted and cooled
- 1/3 cup unsweetened applesauce
- ½ cup maple syrup
- ¾ tsp. almond extract
Instructions
- Preheat oven to 400 degrees F. Fill a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder, salt and poppy seeds.
- In a small bowl, combine the beaten egg, milk, oil, applesauce, honey, and almond extract. Add the liquid ingredients into the dry ingredients and stir until just moistened.
- Spoon batter into prepared muffin cups.
- Bake for 18-22 minutes, until golden brown on edges and the tops spring back when touched.
