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Paleo Almond Poppy Seed Muffins Recipe
by Trina
Simple paleo and gluten-free recipe for moist and delicious muffins made with mostly almond flour and a little coconut flour. Make a great breakfast muffin, snack or treat.
Print Recipe
Course
Breakfast, Dessert, Snack
Cuisine
American
Servings
10
muffins
Ingredients
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
Instructions
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!
Keyword
almond, poppy seed, muffin, paleo recipe