Almond Flour Lemon Poppy Seed Muffins

Almond Flour Lemon Poppy Seed Muffins


  • Wet Ingredients
  • 2 Tbsp. fresh lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1/3 cup milk
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup avocado oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon extract (optional)
  • Dry Ingredients
  • 2 1/2 cups Barney Butter almond flour
  • 1/2 cup cornstarch
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. poppy seeds
  • 2-3 tsp. turbinado sugar for decoration (optional)


  1. Preheat the oven to 350 °F. Grease a muffin pan or line with parchment muffin liners.
  2. In a large bowl, combine the wet ingredients. Stir together lemon zest, lemon juice, milk, syrup, oil, eggs, vanilla, and lemon extract (if using). Whisk until smooth.
  3. Next, add the dry ingredients. Add almond flour, cornstarch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir until just combined.
  4. Scoop or spoon batter into prepared muffin pan.
  5. If desired, sprinkle the tops of the muffins with turbinado sugar.
  6. Bake muffins at 350 degrees F. for 15-18 minutes, or until slightly golden and a toothpick inserted in the center comes out clean with just a few moist crumbs.
  7. Allow muffins to cool 1 minute in the muffin pan before transferring to a cooling rack.
Yield: 12 muffins

Search our shop