This almond flour muffin recipe uses oat flour for a healthy gluten-free muffin base that can be easily adapted! This variation combines crunchy almonds, poppy seeds, and sweet summer peaches. These poppy seed almond flour muffins with peaches make a quick breakfast with loads of texture and flavor.
5 from 3 reviews
Ingredients
¼cupwhole milk
¼cupvegetable oil, such as sunflower, or alternatively, coconut oil
Preheat oven to 350°F and line a muffin tray with 12 liners.
In a measuring cup or small bowl, whisk together, milk, oil, honey, eggs, poppy seeds, vanilla extract, and almond extract. Let soak for 5-10 minutes, which will allow the nutty flavor of the poppy seeds intensity during baking.
Combine almond flour, oat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add the poppy seed milk mixture to the dry ingredients, using a rubber spatula to get all of the honey out of the measuring cup. Whisk until just combined.
Fold in the peaches and slivered almonds until evenly distributed.
Scoop ¼ cup of batter into each muffin liner. Divide sliced almonds over the top of the muffins.
Bake 24-26 minutes, until a toothpick comes out dry or with just a few moist crumbs, rotating halfway through. Let cool at least 10-15 minutes before removing from the muffin tray.
Serve immediately or store in the fridge for up to 5 days.
Notes
*I make my own oat flour by finely grinding gluten-free oats in a food processor or blender.**If peaches are out of season, sub in frozen blueberries!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.