Poppy Seed Almond Flour Muffins with Peaches
yields: 12 muffins.
This almond flour muffin recipe uses oat flour for a 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.
Ingredients
- ¼ cup whole milk
- ¼ cup vegetable oil, such as sunflower, or alternatively, coconut oil
- ¼ cup honey
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons poppy seeds
- 1½ cups (180 g) super-fine blanched almond flour
- 1 cup (120 g) gluten-free oat flour
- ¼ cup granulated sugar
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chopped peaches, in ¼-inch cubes **See note for variation
- ½ cup slivered almonds
- ½ cup sliced almonds
INSTRUCTIONS
- 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!
