Thanks to these muffins, almond flour has become by new favourite flour. But sitting at around $11.50 a pound, is it ever expensive! A few weeks ago I saw it was on sale at about half that price and I’m pretty sure I squealed. Needless to say, I stocked up and got a bunch to last me a while.
Around Christmastime a friend of mine gave me a recipe for chocolate chip almond muffins, and it’s essentially what I’ve presented below. The chocolate version is delicious because, hello, it involves chocolate. But since I don’t want a daily helping of chocolate chips in my diet, I’ve tweaked the recipe to create my second favourite muffin: lemon poppy seed.
What you need
- Almond flour, 3 cups
- Baking soda, 1 tsp
- 3 eggs
- Honey, ¼ cup
- Lemon zest, 1 tbsp
- Lemon juice, 2 tbsp (or 1 tbsp lemon extract)
- Vanilla extract, 1 tsp
- Poppy seeds, as many as you desire
What you have to do
- Preheat the oven to 300 Degrees
- Mix everything together till smooth
- Pour into lined muffin tin
- Bake for 25 mins (apply the toothpick trick to ensure they are done!)
I enjoy these because they are incredibly easy and quick to make. I’m also impressed with how good they taste considering there’s no butter or sugar, which actually helps in making these guilt-free – especially when I want to make a chocolate chip batch!
One last note: If the chocolate chip version is calling out to you, swap out the lemon and poppy seed ingredients for chocolate chips, and up the vanilla extract to 1 tbsp.