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If I had an alternate name for these muffins it would be “bear claw muffins”. Or at least that would be my husband’s alternate name for them.
I used to love bear claws until I worked at a particular bakery where they became ruined in my mind. During my first day of work, the lady training me showed me a giant fridge where they kept old cakes. The ultimate fate of these old cakes was to be smooshed up with artificial almond flavoring, then inserted as a filling for the bear claws.
I felt like a kid being told Santa doesn’t exist! I am sure many bakeries make bear claws using real almond filling, but they will never be the same to me.
Maybe this was all for the better since I can’t eat bear claws now anyways. Can someone please come and tell me something gross about the process of making deep dish pizza so I won’t want it anymore either?
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The good news is these muffins are not made using many-weeks-old cake! They are another lovely grain-free creation using high-fiber almond flour.

These muffins would be delicious turned into a cupcake with cream cheese frosting. They are also great for breakfast or a snack topped with sliced almonds.

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These muffins are so moist on the inside. The real almond extract gives them a wonderful aroma. I wish I had another one right now. Enjoy these next time you have guests over for brunch!

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Almond Poppy Seed Muffins {Grain-Free, Paleo}


  • Yield: 8-10 muffins

Description

Moist and sweet almond poppy seed muffins that remind me of bear claws.


Ingredients

  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 1/4 cup honey
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 1/4 cup coconut oil, melted
  • 1 teaspoon almond extract
  • 1 tablespoon poppy seeds
  • 2 tablespoons toasted sliced almonds (optional)

Instructions

  • Preheat the oven to 350 F (325 F if you have a dark-bottomed pan). Line 10 muffins cups with paper liners.
  • In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. 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.
  • Scoop 1/4 cup batter into each prepared muffin cup. Top with toasted sliced almonds if desired.
  • Bake for 15-18 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Cool and enjoy!

recipe adapted from Gluten Free Cupcakes