28 Mar


Good morning! I apologize for posting these late! I’ve been so busy with work this week but things have calmed down now. Plus, these are up just in time for breakfast😉


I love almond and poppyseed treats, from almond scones or bread, to poppyseed cake and muffins… then when you bring both of them together, you enjoy the best of both worlds! These muffins are fluffy, light, and yummy, but be careful because you might eat the entire batch😁

Dry Ingredients:

1 3/4 cup gluten free oat flour
3/4 tsp gluten/aluminum free baking powder
1/4 tsp gluten/aluminum free baking soda
1/4 tsp sea salt
2 Tbsp poppy seeds

Wet Ingredients:

1/2 cup organic coconut palm sugar
10 Tbsp organic coconut oil
2 organic cage free eggs
2 Tbsp Amaretto (I used Disaronno)
1/2 cup unsweetened almond milk
1/2 cup organic plain greek yogurt (I used fat free Liberte)
1/4 cup slivered almonds

Preheat oven to 400°F and line a muffin pan with cupcake liners, preferably with parchment paper cupcake liners.

Mix wet and dry ingredients in separate bowls before combining ingredients to together. When mixing the wet ingredients carefully pour the coconut oil slowly into the wet ingredients mixture to prevent the coconut oil from solidifying.

Add in half of the slivered almonds into the batter and mix until well Incorporated. Use a cookie scoop to scoop portions of the muffin batter into the muffin liners. This should give you 11 servings. Use the rest of the slivered almonds and add them to the top of the muffins. Transfer muffin pan into the oven and bake for 18 minutes or until slightly brown and passes the toothpick test.

Let the muffins cool for five minutes. Enjoy when ready!

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