Delicious Almond Poppy Seed Muffins Recipe for Breakfast
Welcome to my kitchen! As a nutritionist and food blogger, I am always on the lookout for ways to make healthy eating enjoyable and delicious. Whether you’re gluten-free and dairy-free or simply looking for a scrumptious treat, these almond poppy seed muffins are sure to satisfy your cravings.
There’s something truly special about the combination of almonds and poppy seeds. Not only do they taste amazing together but they also offer numerous health benefits. Almonds are a great source of protein, healthy fats, and fiber, while poppy seeds provide essential minerals like calcium, iron, and zinc. Plus, with no gluten or dairy in this recipe, these muffins are perfect for anyone with dietary restrictions.
Best of all, these muffins are incredibly easy to make! With just a few simple ingredients and some basic equipment, you can have fresh homemade muffins in under 30 minutes. So what are you waiting for? Let’s get baking!
Why You’ll Love This Recipe
When it comes to healthy treats, gluten-free and dairy-free desserts are often met with skepticism. “Will it taste good?” “Is it worth sacrificing flavor for health benefits?” These are common questions, but I can confidently say that this Gluten-Free Dairy-Free Almond Poppy Seed Muffin recipe is not only delicious but also a healthier alternative to traditional muffins.
One of the many reasons why you’ll love this recipe is its unique combination of ingredients. The poppy seeds add a subtle crunch, while the almond flour provides a nutty flavor that perfectly complements the sweetness of the muffins. These muffins are also versatile since they can be made with either lemon or almond. The lemon poppy seed variation gives a zesty tang while the almond poppy seed is an ode to the classic almond flavor.
Moreover, this recipe is perfect for people with gluten intolerances because it uses gluten-free baking flour instead of regular wheat flour. Traditional wheat flour contains gluten, which is a protein that causes inflammation in some individuals’ bodies. It’s also free of dairy products, which could be harmful to people who have lactose intolerances or allergies.
Another reason you’ll love these muffins is that they are incredibly easy to prepare. All you need is just 10 minutes of prep time before putting them in the oven! Plus, all of the ingredients used in this recipe can be found readily in local supermarkets and healthy food stores.
Last but not least, these muffins are a healthier substitute for classic sweets since they contain lesser sugar amounts and substitutes cornstarch powder for regular cornstarch which helps bring down carbohydrate content. You will enjoy a satisfying treat without overindulging or worrying about your health, making it a guilt-free pleasure!
In conclusion, whether you’re on a special diet or just looking for a healthier version of your favorite treat, these Gluten-Free Dairy-Free Almond Poppy Seed Muffins are the perfect choice. With their unique blend of ingredients, ease of preparation, and health benefits, what’s not to love?
Ingredient List
Let’s talk about the star players of this scrumptious recipe: the ingredients! To make these gluten-free and dairy-free almond poppy seed muffins, you will need the following:
- Almond flour: 2 cups
- Cornstarch: 1/4 cup
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Sugar: 3/4 cup
- Poppy seeds: 3 tablespoons
- Eggs: 3
- Canola oil (or melted coconut oil): 1/3 cup
- Unsweetened almond milk: 1 cup
- Almond extract: 1 teaspoon
These ingredients make for a delicious, moist and fluffy base. In addition, feel free to add optional ingredients such as lemon zest or sliced almonds to take it up a notch!
The Recipe How-To
Now that you have all the ingredients ready, it’s time to get baking!
Step 1: Prep Your Muffin Tin
First, preheat your oven to 350°F (175°C). Get your muffin tin and line them with paper liners or spray them with cooking spray.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, mix together your dry ingredients. Combine 2 cups of almond flour, 1/4 cup of cornstarch, 1/2 cup of granulated sugar, 1/4 tsp salt, and 1 tsp of baking powder. Make sure to mix them thoroughly so that they are evenly dispersed
Step 3: Mix Your Wet Ingredients
In a separate mixing bowl, whisk together your wet ingredients. Make sure to add in your eggs one at a time as you whisk. Add in 1/3 cup of canola oil, 1 cup of unsweetened almond milk, and 1 tsp of almond extract into the mixture.
Step 4: Combine the Wet and Dry Ingredients
Slowly add the wet ingredients into the bowl with dry ingredients. Continue to stir until all the lumps have disappeared, but be careful not to overmix.
Step 5: Add Poppy Seeds and Almond Slices
Once you have finished mixing everything properly, fold in 1/4 cup of poppy seeds and 1/2 cup of sliced almonds into your batter.
Step 6: Bake and Serve
Using a spoon or ice cream scooper, fill each muffin liner about 3/4 full. Sprinkle additional poppy seeds and sliced almonds on top of each muffin for an added crunch! Bake for 18-20 minutes until they become golden brown in color. Let the muffins cool down for 2-3 minutes before removing them from the tin. Congratulations, your gluten-free and dairy-free almond poppy seed muffins are now ready to serve!
Substitutions and Variations
“The beauty of cooking is that it allows us to experiment and make the recipe our own. Below are some suggestions for substitutions and variations that you can try with this Gluten-Free Dairy-Free Almond Poppy Seed Muffins Recipe.
1. Vegan Lemon Poppy Seed Muffins: If you don’t eat eggs, you can substitute them with a flax egg or applesauce. To replace 3 eggs, mix 3 tablespoons of water with 1 tablespoon of ground flaxseed meal, let it sit for 5 minutes until it gels up, then use it in the recipe as you would the eggs.
2. Gluten-Free Lemon Poppy Seed Muffins: If you don’t need the muffins to be dairy-free, you can use regular milk instead of almond milk. You can also substitute half the almond flour with gluten-free baking flour or rice flour.
3. Almond Flour Lemon Poppy Seed Muffins: For a more intense almond flavor, substitute half the almond flour with almond meal. You can also swap the canola oil with melted coconut oil for added richness.
4. Sliced Almonds: For extra crunch and texture, add sliced almonds on top of each muffin before baking.
Note that different substitutions may affect the texture and flavor of the muffins, so feel free to experiment until you find your perfect version. Happy baking!”
Serving and Pairing
These gluten-free, dairy-free almond poppy seed muffins are perfect for a variety of occasions. Pair them with a cup of hot coffee or tea for a delightful snack, or serve them as an impressive dessert at your next brunch gathering. The subtle nutty flavor of the almond flour and the crunch of the poppy seeds make these muffins so versatile and delicious.
For an extra special touch, top the muffins with a dollop of dairy-free whipped cream, sprinkle with some more poppy seeds, and enjoy! You can also serve them with some sliced almonds on top for added texture and crunch.
Another great way to elevate these muffins is to add a fruit compote or drizzle some honey on top. The sweetness of the fruit or honey will balance well with the nuttiness of the muffins.
These muffins also make a great base for many other dishes. Crumble them up to use as a crunchy topping on yogurt or oatmeal bowls, or use them in place of bread in a classic French toast recipe.
Overall, these almond poppy seed muffins are incredibly versatile and will pair well with any beverage or dish that you choose. Get creative and think outside the box to find new ways to enjoy this tasty treat!
Make-Ahead, Storing and Reheating
When it comes to baking muffins, making them ahead of time can save you a lot of hassle on a busy morning. The good news is that these gluten-free dairy-free almond poppy seed muffins can be made ahead of time and still taste just as good the next day.
To make them ahead of time, simply follow the recipe instructions and bake the muffins as directed. Allow them to cool completely and store them in an airtight container at room temperature for up to three days. If you need them to last longer, you can freeze them for up to a month.
To reheat the muffins, preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Bake for 5-10 minutes until they are heated through or microwave for 10-20 seconds per muffin.
If you choose to freeze your gluten-free dairy-free almond poppy seed muffins, allow them to defrost overnight in the fridge before reheating. Once reheated, they will taste just like they were freshly baked!
These muffins are perfect for meal prep, breakfast on-the-go or an afternoon snack. Keep them on hand whenever you need a quick and healthy pick-me-up during a busy day!
Tips for Perfect Results
Achieving perfection in baking can be a daunting task, but with some helpful tips, it’s entirely achievable. Here are some tips to ensure that your gluten-free and dairy-free almond poppy seed muffins turn out perfect every time.
Firstly, make sure that you’re using the right ingredients. Using outdated ingredients or variations of ingredients can alter the texture and moisture of your muffins, making them dry or crumbly. Choose fresh gluten-free flour, baking powder and any other dry ingredients to make sure that your muffins turn out moist and fluffy.
Secondly, mix your ingredients well. Scrape the sides of your bowl periodically while mixing to ensure even distribution of all the ingredients. Over-mixing can also cause problems with gluten-free flours, making baked goods tough rather than tender.
A third tip is to not overfill your muffin tin or liner cups. Filling them 2/3 to 3/4 full will give each muffin space to rise without overpowering its neighbors.
Fourthly, preheat your oven before you start baking. Preheating is vital for gluten-free and dairy-free baking since it requires specific temperatures for different variations of muffins.
Another essential tip is to watch your baking time closely as gluten-free muffins tend to have shorter cook times due to their unique composition. Test the muffins for doneness a few minutes before the recommended baking time expires. If a toothpick stuck in the center of a muffin comes out reasonably clean, it’s done.
Lastly, let the muffins cool in the tin for at least 10 minutes before removing them from the pan. Gluten-free baked goods tend to be more sensitive and fragile while still warm. Allowing them to cool ensures that they retain their shape and texture and come out perfectly.
Follow these tips and prepare for the best ever healthy almond poppy seed muffins you’ve ever tasted!
Bottom Line
As a nutritionist and food blogger, I strongly recommend giving these Gluten-Free Dairy-Free Almond Poppy Seed Muffins a try. They are not only delicious but also incredibly healthy, using only the best ingredients that your body deserves.
These muffins will make for a great breakfast on-the-go, a midday snack or even a decadent dessert. The diverse variations and substitutions available allow for endless possibilities!
So why not give these almond poppy seed muffins a try? You will soon discover why they are considered the “best ever healthy almond poppy seed muffins.” Go ahead and indulge in their scrumptious flavor while treating your body with the nutrients it deserves.
Gluten Free Dairy Free Almond Poppy Seed Muffins Recipe
Ingredients
- 1 cup brown rice flour
- 1/2 cup cornstarch
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt (optional)
- 1/2 cup canola oil
- 3/4 cup rice milk
- 2 eggs, lightly beaten
- 1/2 teaspoon almond extract
- 2 tablespoons poppy seeds
- 3/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees Farenheit. Line 12-cup muffin pan with paper liners.
- In small mixing bowl, combine dry ingredients; set aside.
- In medium mixing bowl, whisk oil, rice milk, eggs and extract until smooth. Add dry ingredients and mix just until moistened. Gently stir in poppy seeds.
- Fill prepared muffin cups; sprinkle sliced almonds over tops. Bake 20-25 minutes or until toothpick inserted in center of a muffin comes out dry.