These gluten free almond poppyseed muffins are made with an almond flour and coconut flour blend and sponsored by the amazing Better Body Foods!
Difficulty: Level 2 (totally doable)
Hands On Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 6-9 muffins
I am a total texture person. There are some foods that I just can’t eat because of their texture. Chia seed pudding, those boba teas, definitely not okay. Uck, that slimy texture just does not go over very well.
I usually run into this texture catastrophe when I try to eat gluten free baked goods. I usually don’t love gluten free items because their texture is just off! So, when I found out about this awesome contest of finding the perfect gluten free blend, it was game on!
I was determined to make something that was gluten free and had an amazing texture. Well folks, here it is. I give you, Gluten Free Poppyseed Muffins. They were a HIT at my house! I never thought I would say that! I really didn’t think it was possible to make something gluten free that would disappear so fast and be a favorite with my friends and family.
- 2 tbsp coconut oil
- 1 egg
- 1/3 cup agave
- 1 cup almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp xantham gum
- 1 tsp almond extract
- ½ tsp vanilla
- ½ cup milk
- 2 tsp poppyseeds
- Preheat oven to 350.
- In a mixing bowl or stand mixer, combine the coconut oil, egg and agave.
- Add in the almond flour, coconut flour, baking soda, salt and xantham gum.
- Mix in the almond extract, vanilla and milk.
- Once the batter is thoroughly mixed, transfer the batter to a high power blender and blend for 1 minute until completely smooth.
- Transfer back to the mixing bowl and mix in the poppyseeds.
- Line a muffin tin with muffin papers and fill the tins with the batter. Makes about 6-9 muffins.
- Bake for 20-25 minutes until golden brown.