Gluten Free Dairy Free Almond Poppy Seed Muffins
Indulge in the nutty sweetness of Gluten-Free Dairy-Free Almond Poppy Seed Muffins, a delightful treat that perfectly balances wholesome ingredients with irresistible flavor. Made with almond flour and tapioca flour, these muffins boast a light, fluffy texture while being entirely gluten-free. Coconut sugar and a touch of maple syrup provide natural sweetness, complemented by the crunch of poppy seeds and the essence of almond and vanilla extracts. With no dairy in sight, thanks to unsweetened almond milk and melted coconut oil, these muffins are a fantastic option for those with dietary restrictions. Quick to prepare in just over 30 minutes, these versatile muffins are perfect for breakfast, a snack, or a guilt-free dessert. Serve them fresh or store for later—this recipe makes 12 muffins, so there’s plenty to go around for everyone!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Tapioca flour
- 0.5 cup Coconut sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
In a separate medium bowl, beat the eggs lightly. Add the almond milk, maple syrup, melted coconut oil, vanilla extract, and almond extract. Mix until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix. The batter will be thick but smooth.
Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve your gluten-free, dairy-free almond poppy seed muffins as a snack, breakfast, or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 181.9 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 977 mg | 75% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
