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.
- Prep Time: 20
- Cook Time: 15
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: muffins, refined sugar free, healthy muffins, almond muffins, almond poppy seed muffins, poppy seed muffins