Whole30 Poppy Seed Muffins
Indulge in these scrumptious Whole30 Poppy Seed Muffins, a healthier twist on the classic treat that’s both grain-free and refined sugar-free. Made with nutrient-dense almond flour, sweet ripe bananas, and a hint of bright lemon zest, these muffins deliver a moist texture and a delightful balance of flavors. With crunchy poppy seeds and silky coconut oil, they’re a perfect breakfast, snack, or dessert option for those following Whole30 or other clean-eating lifestyles. Ready in under 35 minutes, these easy-to-make muffins are naturally gluten-free and paleo-friendly, offering a guilt-free indulgence that doesn’t compromise on taste. Bake up a batch and enjoy their zesty freshness anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 2 medium Ripe bananas
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Lemon zest
- 0.25 cup Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin with coconut oil.
In a large mixing bowl, combine the almond flour, baking soda, salt, and poppy seeds. Stir until well mixed.
In a separate bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, lemon zest, and melted coconut oil. Whisk the wet ingredients until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just incorporated. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2068 mg | 90% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 37.4 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 776 mg | 60% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1200 mg | 26% | |
*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.
