Name: Almond Poppyseed Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 30 servings
Ingredients: 1 cup oat milk; 1 cup coconut oil (melted); ¼ cup maple syrup; 8 eggs; 1 tbsp vanilla extract; ¼ cup poppy seeds; 6 cups almond flour; 4 cups oat flour (see note below); ¼ cup coconut sugar; 1 tbsp baking powder; 2 tsp baking soda; 2 tsp sea salt; 4 lemons (zest and juice); 2.50 cups chopped strawberries/frozen raspberries; 2 cups sliced almonds

Almond Poppyseed Muffins

AuthorElyse BekinsDifficultyBeginner

We make a lot of muffins in our kitchen, and this has quickly become one of our favorite base recipes.

We've been using strawberries, but feel free to experiment with other fruits! Frozen raspberries work great, as do fresh or frozen stone fruits (peaces/plums/apricots). Use what you have!

This recipe makes a lot of muffins on purpose (approx. 30 total). Freeze any extra muffins in sealable bags for a future treat. <3

Yields30 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

1 cup oat milk

1 cup coconut oil (melted)

¼ cup maple syrup

8 eggs

1 tbsp vanilla extract

¼ cup poppy seeds

6 cups almond flour

4 cups oat flour (see note below)

¼ cup coconut sugar

1 tbsp baking powder

2 tsp baking soda

2 tsp sea salt

4 lemons (zest and juice)

2.50 cups chopped strawberries/frozen raspberries

2 cups sliced almonds

Makes approximately 30 muffins

*NOTE: You can buy oat flour, or you can make your own! Take rolled oats and process them in a food processor until they are finely ground. Voila.

Preheat oven to 350 degrees.

Whisk oat milk, melted coconut oil, maple syrup, eggs, vanilla extract, lemon zest and juice, coconut sugar, and poppy seeds.

Let sit 10 min.

In another bowl, combine almond flour, oat flour, coconut sugar, baking soda, baking powder and sea salt.

Add dry ingredients to wet and mix, using folding motion until combined.

Fold in your fruit (strawberries/raspberries/etc).

Oil muffin molds with coconut oil. Scoop batter into molds filling just until mix reaches the top of the mold. Top with sliced almond.

Bake for 22-30 min -- everyone's oven is different. Bake until a cake tester or knife inserted comes out clean.

Enjoy <3

Extra muffins can be packed in sealable bags and kept in freezer. Defrost overnight.

Ingredients