Nutrition: 148 Calories | 2.1g Net Carbs | 3.3g Protein | 22.4g Total Fat
Tender and delicious, these low carb almond poppy seed muffins have a delicate flavor perfect for breakfast, snack time and even a sweet treat.
Muffins are a special breakfast treat. I really should make them more because they are great to grab on-the-go. Almond poppy seed muffins have always been one of my favorites. The almond extract gives baked goods such a delicious flavor and aroma. It adds a rich sweetness to your sweets with some warm, nutty notes. These scrumptious almond poppy seed muffins go great with a hot cup of coffee or tea. Perfect for a snack or dessert too.
Whisk Together the Dry Ingredients
These almond poppy seed muffins are easy to whip up. First, add your dry ingredients to a mixing bowl. Measure out almond flour, coconut flour, salt, sweetener, and baking powder. Then, whisk it all together. Unlike most store-bought muffins, these ones are very low in carbs because you switch out the traditional all-purpose flour for almond flour and coconut flour. Using mostly almond flour with a little bit of coconut flour gives the muffins a great texture and keeps them moist. Also switch out the sugar for your favorite alternative. I like using a stevia blend like Truvia or Splenda Naturals. More and more options are becoming available in the grocery stores, so use what works best for you.
Add the Wet Ingredients
The next step is to add canola oil, one egg, vanilla extract, almond extract and unsweetened almond milk to the bowl. You can use unflavored almond milk or vanilla almond milk, both taste good. Just make sure it’s unsweetened. At this point, whisk everything together in the same bowl.
Don’t Forget the Poppy Seeds
The final ingredient are the poppy seeds. Mix them into the muffin batter until just combined. The poppy seeds add a fun little crunch to the muffins along with some extra nutty flavor. They also contain vitamins, minerals, fiber and healthy fats.
Divide the Batter
Line your muffin tin with paper liners. Alternatively, you can use non-stick spray in a silicone pan. Finally, divide the muffin batter evenly between 12 muffin wells. These don’t rise as much as muffins made with wheat flour, so smooth out the top of the batter. Bake at 400° for 18-20 minutes until the tops are golden. Store in an air-tight container.
Want more low carb muffins? Try these recipes: Pumpkin Muffins with Almond Flour and Low Carb Banana Nut Muffins.
Low Carb Almond Poppy Seed Muffins with Almond & Coconut Flour
Tender and delicious, these low carb almond poppy seed muffins have a delicate flavor perfect for breakfast, snack time and even a sweet treat.
Total Time: 28 min
Prep Time: 10 min
Cook Time: 18 min
Ingredients
- 1 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 1/4 Cup Splenda Naturals, or Sweetener of Choice
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/3 Cup Canola Oil
- 1 Egg
- 1/2 Cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 2 tsp Almond Extract
- 2 tsp Poppy Seeds
Directions
Pre-heat the oven to 400°. Line a cupcake pan with liners.
In a bowl whisk together the almond flour, coconut flour, sweetener, salt and baking powder.
Add the canola oil, egg and almond milk to the bowl and mix together. Add the vanilla and almond extracts and the poppy seeds. Mix until just combined.
Divide the batter between 12 cupcake wells. Smooth out the top the batter with a spoon. Bake 18-20 minutes until the muffins are golden. Let the muffins cool and enjoy. Store in an air-tight container.
Nutrition:
Yield: 12 servings, Serving Size: 1 Muffin
Amount Per Serving: Calories: 148, Total Fat: 22.4g, Saturated Fat: 1.6g, Cholesterol: 15.5mg, Sodium: 103.5mg, Carbohydrates: 4.8g, Fiber 2.7g, Sugars: 0.8g, Protein 3.3g
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