Almond Poppy Seed Muffins

Vary it up from the traditional lemon poppy seed flavor and try these whole wheat muffins with almond butter and poppy seeds!

Dear month of May,
Please slow down.  Time is going by too quickly.  Actually could the whole year just slow down?  Ok, thanks.

Jump to Recipe!

What is everyone up to on this rainy Monday morning?  (Well, it’s raining where I’m at anyway.)  That won’t stop me from going to run errands though!  I actually enjoy getting out in the rain sometimes, especially when it’s warm outside.  Now if it’s cold and rainy, that’s a different story.

Yesterday I got the opportunity to go the beach and soak up some sun, and I was grateful to have a nice, relaxing afternoon.  The beach wasn’t that crowded, so I went for a walk and found a nice, quiet spot where I could kick back all by myself.

So, I’m relaxed.  (Well, sort of.)  Bring on the week!

And bring some Almond Poppy Seed Muffins.  It’s been a few months since I made a batch of these, and I need to make some soon.  That’s the problem with coming up with new recipes – I can never decide which recipes to revisit.  *facepalm*

Almond Poppy Seed Muffins KintheKitchen (3)


Almond Poppy Seed Muffins

  • Servings: 2 dozen muffins
  • Print


  • 2 3/4 cups whole wheat flour
  • 1 Tablespoon poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup + 3 Tablespoons Sucanat (whole cane sugar)
  • 1/2 cup almond butter
  • 1/3 cup applesauce
  • 1/4 cup extra virgin olive oil
  • 3 eggs
  • 2 teaspoons almond extract
  • 1 1/2 cups plain Greek yogurt


Preheat oven to 375 degrees Fahrenheit.  Lightly grease or line 2 dozen muffin cups and set aside.

In a medium sized bowl, stir together flour, poppy seeds, baking powder, baking soda, and salt.  Set aside.  In a larger bowl, beat Sucanat and almond butter until well blended.  Beat in applesauce, olive oil, eggs, and almond extract.  Add wet ingredients to dry, alternating with Greek yogurt, just until well mixed.

Fill muffin cups 3/4ths full.  Bake for 14-17 minutes or until muffins are turning golden around edges and tops are set.

Let cool in pans 5-10 minutes before removing to cool on wire racks.

~K in the Kitchen


4 thoughts on “Almond Poppy Seed Muffins

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