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Meaningful Eats

Almond Poppy Seed Muffins {Grain-Free, Paleo}

10 muffins
Moist and sweet almond poppy seed muffins that remind me of bear claws.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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!

Nutrition

Calories: 197kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 149mg | Potassium: 49mg | Fiber: 2g | Sugar: 10g | Vitamin A: 95IU | Calcium: 52mg | Iron: 1mg