If you love fresh-baked, hot-out-of-the-oven muffins like I do, I’m betting one of your favorites has got to be what I call the “classic” poppy seed muffin…
Awhile back I posted a delightful little poppy seed number that included lemon juice and zest to give it some extra zing.
Well, this paleo and gluten-free muffin is just as delicious – the only real difference is it tastes closer to the quintessential poppy seed muffin everyone knows and loves.
This recipe is the classic version…kinda like the little black dress of Muffinland. Sweet, yummy, and perfect for every occasion – and it never goes out of style.
You’ll notice I accessorized these muffins with sliced almonds. When you whip these babies up, don’t skimp on those crunchy little slices. They’re what takes these poppy seed muffins over the top.
I had one with my coffee this morning. It was so good…nice and light, with a subtle, sweet almond flavor. The perfect way to wake up your taste buds and get your day off to a great start :)
If you have kids, I’m sure they would love to find these packed in their school lunches.
If you prefer a smaller, bite-size version, just bake these in a mini-muffin pan. That way you can pop a couple of minis in your own lunch bag.
Just remember these poppy seed muffins are sweets and best reserved for the occasional treat…especially if you’re new to paleo, or just watching your carbs. After all, the holidays are coming up soon girls…and we’re gonna want to rock our classic little black dresses!
Paleo Almond Poppy Seed Muffins Recipe
- 1 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp poppy seeds
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup of raw honey
- 3 eggs, whisked
- 1/4 cup coconut oil
- 1 tsp pure vanilla extract
- 1 1/2 tsp pure almond extract
- 1 Handful of sliced almonds for topping the muffins
- Preheat oven to 350º F
- In a small bowl, mix all the wet ingredients together
- In a medium bowl, combine all the dry ingredients (except the almond slices)
- Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
- Let batter rest for a few minutes, then stir it again
- Grease a muffin tin or use muffin liners. Fill each well or cup about two-thirds full
- Finally, top each muffin with almond slices
- Bake about 14-18 minutes, or until a toothpick inserted into a muffin comes out clean (oven cooking times may vary)
- Serve and enjoy!
- Note: Refrigerate or freeze to help preserve the poppy seed oil in these!