Introduction: Almond Poppy Seed Muffins
Surprise your loved ones this holiday season with these soft, delicious (and nutritious!) gluten-free, grain-free, dairy-free paleo almond poppy seed muffins!
Yield: 10-12 muffins
1 cup blanched almond flour *
2 tablespoons coconut flour
¼ teaspoon salt
½ teaspoon baking soda
4 large eggs
¼ cup honey
¼ cup brown sugar
¼ cup coconut oil, melted
1 teaspoon almond extract
1 tablespoon poppy seeds
2 tablespoons sliced almonds
* Blanched almond flour is made by removing the skin of the almonds before grinding. Then the nuts are dehydrated and finely ground, resulting in a very fluffy, light and airy flour. If you do not have blanched almond flour, regular homemade almond meal works perfectly fine! To make homemade almond meal, simply process raw almonds until they are finely ground. Or you can buy finely ground almonds at the supermarket (Fleet Farm has 'em!).
Step 1: Line a Muffin Pan
Line a muffin pan with at least 12 paper liners.
Step 2: Combine Dry Ingredients
In a large bowl, combine the almond flour, coconut flour, salt, and baking soda.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk together the eggs, honey, palm sugar, coconut oil, and almond extract. Blend the wet ingredients into the dry using a hand mixer until thoroughly combined, then fold in the poppy seeds
Step 4: Preheat the Oven
Once you have mixed the batter, you better preheat your oven to 350 F (or 325 if you have a dark-bottomed pan).
The reason why I ask you to wait to heat the oven until now is because mixing the batter and spooning it into the liners takes quite some time. This way, you save money and energy through waiting.
Step 5: Spoon the Batter
Spoon the batter into the paper liners. Fill liners a little past 2/3 full. Garnish with sliced almonds on top.
Step 6: Bake
Bake muffins for 15-18 minutes. Test with a toothpick in the center: if the toothpick comes out clean, then they are perfect! Allow cool for 10 minutes before eating. Enjoy!
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