Craving a delicious and wholesome start to your day? These Lemon Poppy Seed Almond Flour Muffins are a perfect choice. You’ll love how simple they are to make and how wonderfully they combine bright lemon with a delicate almond flavor, making for delightful healthy breakfast muffins.
Key Ingredients & Substitutions
- Almond Flour: Use blanched almond flour for best texture. No direct substitute for a gluten-free option.
- Eggs: Large eggs work best. Flax eggs can be used for a vegan option (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Sweetener: Granulated erythritol or stevia blend. You can use granulated sugar, but it will change the nutritional profile.
- Lemon: Both zest and juice are crucial for flavor.
- Poppy Seeds: Don’t skip them; they add a wonderful texture and classic flavor.
Ingredients
- 2 cups blanched almond flour
- 1/2 cup granulated erythritol (or sweetener of choice)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil (or neutral oil like avocado oil)
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 healthy breakfast muffins
- Calories per serving: Approximately 200-220 calories (varies by specific ingredients)
- Tools Needed: Muffin tin, paper liners, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking. This makes for easy removal of your healthy breakfast muffins.
2. Combine Dry Ingredients
In a large bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt. Make sure there are no lumps for a smooth batter. This foundational step ensures even distribution of leavening agents.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the eggs, almond milk, melted coconut oil, lemon zest, lemon juice, poppy seeds, and vanilla extract. Combine until thoroughly blended. This creates the flavorful liquid base for your muffins.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fill Muffin Liners
Divide the batter evenly among the 12 prepared muffin liners. Fill each liner about two-thirds full. This ensures uniform baking and perfectly sized healthy breakfast muffins.
6. Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown. Allow them to cool in the tin for a few minutes before transferring to a wire rack.
Variation Ideas
- Blueberry Boost: Add 1/2 cup fresh or frozen blueberries to the batter.
- Nutty Crunch: Fold in 1/4 cup chopped almonds or walnuts.
- Glaze It: Drizzle with a simple glaze made from powdered erythritol and a little lemon juice after cooling.
Storage Instructions
Store your Lemon Poppy Seed Almond Flour Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw individual healthy breakfast muffins at room temperature or gently warm them in the microwave.
Frequently Asked Questions (FAQ)
Q: Can I use regular flour instead of almond flour?
A: This recipe is specifically designed for almond flour, and using regular flour would require significant adjustments to the liquid and leavening agents.
Q: Are these muffins gluten-free?
A: Yes, since they use almond flour, these healthy breakfast muffins are naturally gluten-free.
Q: Can I make these muffins ahead of time?
A: Absolutely! They are excellent for meal prep and can be stored as per the storage instructions.
Q: What if I don’t have poppy seeds?
A: While they add a classic touch, you can omit them if you don’t have any on hand. The muffins will still be delicious.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch. You might want to add a bit more for a stronger lemon taste.
Q: How do I know when the muffins are fully baked?
A: Insert a toothpick into the center of a muffin; if it comes out clean with no wet batter, your healthy breakfast muffins are ready.