These Almond Poppy Seed Muffins are soft, sweet and satisfying. There’s not too much flavor but just enough! Lauren absolutely loves this kind of muffin, so of course I had to make her one that she could actually enjoy without feeling guilty! Let me tell you, she thought I made her a regular muffin! If you love almond poppy seed muffins like us this is the perfect low-carb recipe for you!
Another great thing about these muffins is that you can add some butter on top to give them some extra goodness! I even made a lemon flavor icing to go on top, which tastes amazing!
Almond Poppy Seed Muffins
- 1/2 cup Butter
- 1/2 cup Erythritol
- 1/4 cup Unsweetend Milk (almond, cashew, coconut etc)
- 1/2 cup Sour Cream
- 3 large Eggs
- 1-2 tbs Almond Extract
- 1 tsp Baking Powder
- 1/2 tsp Pink Salt
- 1 tbs Poppy Seeds
- 1 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- Preheat the oven to 350 degrees F.Add the butter and sweetener together and mix until well combined.In a separate bowl mix together all the wet ingredients, eggs, milk, sour cream, and the almond extract.Add the butter and sweetener to the wet ingredients bowl while mixing it all together.Next slowly add in the flours, baking powder, and salt.Once the mixture is well combined place the batter into your muffin pan.This recipe makes about 24 muffins, with the smaller muffin cups. Bake for about 18-20 minutes. Let cool than enjoy!
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