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.

Almond Poppyseed Muffins (Gluten-free and Vegan) from HeatherChristo.com

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!

Almond Poppyseed Muffins (Gluten-free and Vegan) from HeatherChristo.com

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!

Almond Poppyseed Muffins (Gluten-free and Vegan) from HeatherChristo.com

Almond Poppyseed Muffins (Vegan and Gluten Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners.
  2. In a small bowl combine the almond milk and the vinegar and set aside.
  3. In a large bowl, combine the flour, sugar, poppyseeds, baking powder, baking soda, xanthum gum and salt.
  4. Add the applesauce, coconut oil and almond milk to the dry ingredients. Stir until well combined. It will be a very fluffy batter.
  5. Scoop the batter into the prepared muffin tin.
  6. Sprinkle with the shaved almonds.
  7. Bake the muffins at 350 degrees for 25 minutes. Let cool for a few minutes before serving warm or at room temperature.
  8. If you desire top them with an almond glaze: Whisk everything together in a small bowl and drizzle over the muffins.

Print Recipe  

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.

Almond Poppyseed Muffins (Gluten-free and Vegan) from HeatherChristo.com

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!

Almond Poppyseed Muffins (Gluten-free and Vegan) from HeatherChristo.com

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!

Almond Poppyseed Muffins (Gluten-free and Vegan) from HeatherChristo.com

Almond Poppyseed Muffins (Vegan and Gluten Free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners.
  2. In a small bowl combine the almond milk and the vinegar and set aside.
  3. In a large bowl, combine the flour, sugar, poppyseeds, baking powder, baking soda, xanthum gum and salt.
  4. Add the applesauce, coconut oil and almond milk to the dry ingredients. Stir until well combined. It will be a very fluffy batter.
  5. Scoop the batter into the prepared muffin tin.
  6. Sprinkle with the shaved almonds.
  7. Bake the muffins at 350 degrees for 25 minutes. Let cool for a few minutes before serving warm or at room temperature.
  8. If you desire top them with an almond glaze: Whisk everything together in a small bowl and drizzle over the muffins.