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Grain-Free Poppy Seed Apple Muffin (Paleo, Gluten-Free)

Published: May 17, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 30 Minutes
Serves Serves 12
Grain-Free Poppy Seed Apple Muffin (Paleo, Gluten-Free)
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You can never have enough healthy, delicious, gluten-free muffin recipes. Extra light and moist, these grain-free muffins are made with poppy seeds and apples. I wanted to include poppy seeds in this recipe because these tiny seeds carry a lot of punch. They are a rich source of essential minerals such as calcium, iron and zinc; also, they pack plenty of fiber and protein. For flavour, I used cardamom a delicate Indian spice, and I lightly sweetened the muffin with maple syrup. The muffin turned out sooo good, you’d never guess this gluten-free muffin is on the healthier side. I promise this high protein, and high fiber muffin won’t disappoint!

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Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour/starch
  • 2 tsp. GF aluminum-free baking powder
  • 1/4 tsp. GF cardamom
  • 1/4 tsp. Himalayan salt
  • 1/2 cup butter, melted
  • 1/2 cup pure maple syrup
  • 3 large eggs at room temperature
  • 1 tsp. Pure vanilla extract
  • 1/3 cup poppy seeds (soak in 1 cup of hot water for 30 minutes, then drain) I used a tea strainer to drain the water
  • 1 cup grated apple (about 1 large apple)
  • 2 Tbsp. Fresh lemon juice

    • Instructions

  • Preheat oven to 375 F and line a muffin pan with liners (I prefer parchment paper liners)
  • In a large bowl combine dry ingredients (first 5 ingredients)
  • In a separate bowl whisk together, butter, maple syrup, eggs and vanilla. Stir in drained poppy seeds, apples and lemon juice
  • Add wet mixture to dry ingredients and using a spatula mix to combine
  • Pour batter into prepared muffin pan and bake for 30 minutes. Remove from the oven and cool in the muffin pan


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