I am a huge fan of eating baked goods, pastries, bagel, etc. for snacks. Yes, it isn’t the healthiest, but carbs just taste SO good sometimes. In the afternoon, when I am getting the munchies, and I am heading out the door running my last errand of the day, and I know I will be hungry and peckish soon, I love grabbing an apple, some cheese, and maybe a handful of trail mix. But occasionally, it is just easier and more fun to grab a good ol’ baked good. I love grabbing a muffin on the way out, and just eating it, in the car, possibly getting crumbs everywhere. I don’t have kids, but I would imagine, they would love it as a snack too ;). Luckily, these delicious muffins are somewhat healthy, as they have no refined sugar! YAY.
I used maple syrup in this recipe as the sweetener, and it helps keep the muffins moist, without making it too sweet (we want a muffin, not a cupcake here people). I normally don’t love the taste of almond extract, however, having it in this muffin works perfectly. Most people think of poppy seeds, when they think of lemon. Lemon poppy seed muffins are classic and delicious, but I like to think out of the box. Be a little bit crazy and innovative if I can. Adding almond extract to these muffins made it something new and exciting. I also love these guys because they are so flavorful on their own, that you don’t need any butter on top, you can just eat it as is. Try these out and let me know how you like them!Print
These moist poppy seed muffins have the perfect subtle taste of almond and are the perfect snack for kids and adults!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 tablespoons poppy seeds
- 1/2 cup pure maple syrup
- 1/4 cup melted salted butter
- 1/4 cup avocado oil
- 1/2 cup sour cream
- 1 1/2 tablespoons almond extract
- 2 eggs
- 3 tablespoons almond milk
- Preheat your oven to 350 degrees F and place 12 muffin liners in a standard muffin tin pan.
- Combine and mix all the dry ingredients into one medium sized bowl; flour, baking soda, baking powder, salt, and poppy seeds.
- In a separate medium sized bowl, combine and mix all the wet ingredients; maple syrup, melted butter, avocado oil, sour cream, almond extract, eggs, and almond milk.
- Pour the wet ingredients into the dry ingredients bowl and fold carefully with a spatula until just combined. Do not overmix.
- Using a cookie scoop or spoon, carefully fill each liner, 2/3 of the way full with batter.
- Place the pan in the oven, and bake for 15 minutes, or until a toothpick inserted in the middle, comes out clean.
- After taking the pan out, let the muffins sit in the pan for about 10 minutes, then remove the muffins from the pan, and set on a cooling rack.
Muffins can be stored in an airtight container, for up to 4-5 days. They will stay fresher longer, if you refrigerate them, and you can also freeze them for later too.
Do not overmix the batter, the muffins will come out dry if you do.
Greek yogurt may be substituted for sour cream .
Using butter AND oil, helps the muffins stay moist.
Olive oil or coconut oil can be substituted for avocado oil.
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: muffins, refined sugar free, healthy muffins, almond muffins, almond poppy seed muffins, poppy seed muffins