Tender poppyseed muffins, with the crunch of toasted almonds. These gluten free vegan almond poppyseed muffins are such a lovely morning treat!
Growing up in a family of six, going to Costco for groceries was a must. I remember my mom would get those packages of assorted muffins, the GIANT muffins that were more like the size of three muffins put together. Everyone loved the double chocolate chip ones, but my favorite were the almond poppyseed. I would go for those ones every single time. So good.
I’m a little sad that those Costco muffin days are over, but I’m thankful for homemade delicious muffins. One of my faves to make right now are these gluten free vegan coffee cake muffins. I’ve made them countless times because they are just too good. After making these glorious almond poppyseed muffins, I think I might have a new favorite. The texture and flavor of these muffins is seriously on point.
I’ve partnered with Bob’s Red Mill to make these gluten free vegan almond poppyseed muffins for you guys. I used one of my go-to flour blends, their gluten free 1-to-1 baking flour. Have you done any baking with this flour blend? It works so well in making muffins, cookies, pancakes and quick breads. I also use it for gravies and breading. It’s such a versatile all-purpose gluten free flour. You can find it at just about any grocery store these days or you can have it shipped right to your door through good ol’ Amazon!
Alright, my friends. Who’s ready to make these muffins with me? These beautiful almond poppyseed muffins come together so quickly. I’ve included the simple list of ingredients for you, as well as the easy to follow instructions. The three must-haves when making these muffins: poppyseeds {of course}, pure almond extract and sliced almonds. These three things are what give them an out of this world flavor and texture. Trust me.
One more thing. The smell of these tender, delicious gluten free vegan almond poppyseed muffins baking is pretty wonderful, especially when those almonds get a little toasty! I did a little sprinkling of sugar on top of the muffins as well, which adds to that crunch factor. So many things to love about this new muffin recipe!
- 1 3/4 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 1/4 cup sliced almonds, crushed*
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond milk or oat milk
- 1/2 cup water
- 1/3 cup grapeseed oil or avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sliced almonds, for topping
- 1 tablespoon cane sugar, for topping
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- In large mixing bowl, whisk together baking flour, sugar, brown sugar, crushed almonds, poppyseeds, baking powder, baking soda and salt.
- Add almond milk, water, oil, vinegar, almond extract and vanilla. Whisk until muffin batter is smooth.
- Scoop batter into prepared muffin tin. Top with additional sliced almonds and a sprinkling of sugar. Bake 20-22 minutes, until golden brown and almonds are toasted.
- Remove muffins from muffin tin and place on cooling rack to cool completely.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
This post contains affiliate links. If you purchase items through some of the links, I earn a small commission off the sale at no extra cost to you. Helps keeps the recipes coming and the blog up and running!
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