This amazing muffin recipe was an awesome gluten free discovery. It wasn’t long before this recipe quickly moved to the top of my favorite gluten free list. I love muffins but I also love almond extract. Sometimes gluten free recipes can be difficult to navigate, but this one is always delicious. The muffins are moist and the flavor is perfect. Best of all, they are easy to make and my kids love them. Gather your ingredients and whisk them together for a quick and tasty breakfast treat.
Almond Poppyseed Muffins
Course: breakfastDifficulty: Easy10
minutes15
minutesIngredients
1/2 cup almond meal
1 1/2 Cups BYLM gluten free flour mix or cup for cup gluten free flour blend
1/4 cup brown sugar
3/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1/4 tsp salt
1 cup sour cream
1/2 cup canola oil
2 eggs
2 Tbsp poppy seeds
2 Tbsp gluten free vanilla extract
2 Tbsp vanilla coconut milk
3 Tbsp almond extract
Directions
- In a large bowl, combine flours, sugar, baking powder, baking soda, xanthan gum and salt; whisk to combine and set aside.
- Combine the remaining wet ingredients in a separate bowl; mix well.
- Stir in the dry ingredients into the wet ingredients just until moistened.
- Fill paper-lined muffin cups sprayed with nonstick spray about 2/3 full.
- Bake at 400 degrees for 12-15 minutes. They are done when they are light brown on top and a knife inserted comes out clean.
- Cool in the pan before removing to a wire rack.
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