NEW VIDEO!!!! Join Pia and I to learn how to make these muffins!
Happy Weekend! I realized that I have had this video for quite some time, and this is a wonderful day to share it since I made these this morning.
We have the Seahawks playoff game today and we are all hunkered down in this freezing cold, dark, wet weather while waiting for the snow to start today! It is supposed to snow off and on all week, and in Seattle that equals Snow-mageddon. Total and complete chaos and shutdowns of pretty much everything if there is a half inch. We are scheduled to fly to LA mid-week, so fingers crossed we can get in and out with no problems!
In the meantime, I am stocking up at the grocery store this morning and baking up a storm so that everyone feels cozy and like god forbid we don’t run out of food around here! These were Pia’s request since they are some of her favorites. She likes me to make them because Coco does not like almond extract, so that means Pia can have them all to herself- and she seriously does eat them ALL!
- ½ cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 2 cups Gluten Free Baking Flour (I use Bobs Red-Mill)
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoon xanthum gum
- 1 teaspoon kosher salt
- 1 tablespoon poppyseeds
- 1 cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 1 teaspoon almond extract
- ¼ cup shaved almonds
- Almond Glaze:
- 1 ½ cups powdered sugar
- A few drops of almond extract
- 1 tablespoon non-dairy milk
- Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners.
- In a small bowl combine the almond milk and the vinegar and set aside.
- In a large bowl, combine the flour, sugar, poppyseeds, baking powder, baking soda, xanthum gum and salt.
- Add the applesauce, coconut oil and almond milk and extract to the dry ingredients. Stir until well combined. It will be a very fluffy batter.
- Scoop the batter into the prepared muffin tin.
- Sprinkle with the shaved almonds.
- Bake the muffins at 350 degrees for 25 minutes. Let cool for a few minutes before serving warm or at room temperature.
- If you desire top them with an almond glaze: Whisk everything together in a small bowl and drizzle over the muffins.
Just made it today, Heather! So easy and SO good! This is definitely a keeper for us!
Awesome Maria! Thank you!
Heather, I awoke this am and said I need cookies or something. And wow, here you are with a scrumptious recipe. Can’t wait to make these. I think I’ll use half almond flour and half Bob’s gf flour. But tell me what is the “1 tablespoon” in the middle of ingredients? Cinnamon, almond extract, nutmeg?
Of course soon as I sent my comment I realized the missing ingredient was POPPYSEEDS :-)). See how fast we hit that “send” button?
Me too! THank you for pointing out!
Looks amazing! How many poppyseeds? I don’t see the poppyseeds in the recipe?
1 Tablespoons! Sorry!
Hi, just curious. Are you not posting videos on YouTube anymore? I like to make list there to save videos and I don’t see this one posted there?
Thanks!
Hi Sonja! Yes- this one is there!
When I watch your video it’s always different then your recipe, it be nice that you show us or tell us what’s your exactly using. Instead using Apple cider vinegar never works for me, is possible could use I white vinegar.
Hi Heather!
I made these for breakfast today and wow, so good! I had a craving for that almond poppyseed flavor without the icky feeling I get from the traditional white flour, white sugar and butter recipe. I used coconut sugar and did 2 Tbsp. of poppyseeds (I just really like a lot of them!). They are so tasty and satisfying.
I noticed one detail that was missing in the recipe was when to add in the almond extract. I added it with all the wet ingredients, but wouldn’t want somebody to follow the directions and then neglect to add this very vital ingredient!
Thanks for the recipe 🙂