Gluten Free Almond Poppyseed Muffins

Soft, buttery, gluten free muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great great grab-and-go snack.

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Raise your hand if you love breakfast foods! You’ll see all hands raised at our house, we’re HUGE breakfast fans (see here, here, and here for examples). We love breakfast foods for snacks, dinners, or obviously for breakfast 😉 Muffins have always been a personal fav. When I was young, my parents would buy those gigantic Costco muffins for special occasions. This is the one time when I would choose another flavor over chocolate. I always reached for the almond poppy seed. Nothing beats a soft and sweet muffin with the sharp taste of almond and crunchy poppy seeds, it’s delicious!

While these muffins come in a smaller size and aren’t quite as much like pound cake as said Costco muffins, I know you’ll love them! They have everything you could want in a muffin and no one will know they’re gluten free (you can expect that from every recipe here at Life After Wheat).

We love to eat healthy, whole foods at our house, but we also enjoy indulging in great tasting foods that are just as good as their gluten-ous counterparts. These muffins are a prime example of the latter. We all realize they’re not the healthiest muffins on the web, but they definitely do taste great and that’s part of what makes life good 🙂

A few things to note about this recipe:

1. Because these muffins have so many eggs to reach the desired texture, using a flour with xanthan gum in it will cause them to become, well, gummy. The eggs act as a binding agent (which is the job of xanthan) so you only need a liiiiittle bit of it. While GFJules flour is one of my go-tos, it didn’t work too well for this recipe. Gluten Free Mama’s Almond Blend is my favorite no-xanthan-added flour blend. 
2. You’ll notice on all my recipes I wait to preheat the oven until after the batter is mixed. This is a tip I learned early on! Gluten free flour absorbs more liquid than wheat flour, so it becomes thicker as it sits. Letting the batter stand for a few minutes while the oven preheats allows it to get to the right consisten
   cy and also helps your finished product to not be grainy. 

This recipe has been shared on Gluten Free Fridays