I know most poppyseed muffin recipes are usually lemon, but my husbands family makes a vanilla poppyseed bundt cake that’s just absolutely A-mazing. It calls for Sherry cooking wine and a lot of vanilla – it’s a combination that adds so much taste and flavor that I don’t think we’ll ever be able to go back to lemon poppyseed again!
Since these are adapted from a bundt cake, they are fairly sweet and great for not only a snack or with breakfast but can be eaten for dessert too, so they are super versatile. They’re soft, tender, and the flavor combo is one of our favorites! Give ’em a try and let me know what you think 🙂
*Note- Coconut flour will not work as a replacement for the almond flour.
- 2 C Blanched Almond Flour, Honeyville brand
- 1 Tbsp. Arrowroot Flour (tapioca would *probably* work)
- ¼ tsp. Sea Salt
- ½ tsp. Baking Soda
- 2 Eggs, room temperature
- ¼ C Refined Coconut Oil, melted
- 2 Tbsp. Sherry Cooking Wine (on the vinegar aisle)
- 1 Tbsp. Pure Vanilla
- 1 Tbsp. Poppyseeds
- ½ C Honey
- Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.
- In a large mixing bowl, whisk together the almond flour, arrowroot flour, salt, baking soda, and poppyseeds.
- In another bowl, whisk together the honey, sherry cooking wine, vanilla, and eggs.
- Stir the wet ingredients into the dry, then stir in the melted coconut oil.
- Evenly divide the batter between the 9 cupcake liners.
- Bake for 17 - 20 minutes or until the tops are golden brown.
- Allow to slightly cool before serving.
this post is part of Fat Tuesday, Gluten Free Wednesdays, Whole Foods Fridays, Gluten Free Fridays, Allergy Free Thursdays, and Allergy Free Wednesdays