Easy grain free almond poppy seed muffin recipe
Baked goods with poppy seeds are quite the favourite in our household. It should therefore be no surprise that any time these muffins are baked, they are gone within the day. Make a double batch if you intend to have any for the next day!
Delicious and savoury almond poppy seed muffins
Grain free almond poppy seed muffin recipe
- Contains EGGS
- Contains NUTS
- 280 grams millet flour
- 3 grams baking soda
- 7 grams baking powder
- 5 grams fine salt
- 147 grams coconut sugar
- 4 eggs
- 5 mL vanilla extract
- 60 mL olive oil
- 120 mL nut milk [cashew milk recipe]
- 30 grams poppy seeds
- 29 grams sliced almonds
Preheat oven to 350 degrees F.
Sift together dry ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add half of the sliced almonds, then mix until thoroughly combined.
Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible. Sprinkle the tops with the other half of the sliced almonds.
Bake for 30 minutes. Makes 12 muffins.