The Best Ever Healthy Almond Poppy Seed Muffins (gluten-free & dairy-free)

These almond poppy seed muffins are made gluten-free and dairy-free and will leave you feeling like you just enjoyed dessert for breakfast. Light and fluffy poppy seed muffins made healthy using bananas, gluten-free baking flour, poppy seeds and toasted almonds.

If you are anything like me, you probably have a constant rotation of bananas browning and you’re constantly trying to figure out what to make with them? Please say yes–I can’t be the only one!!! LOL

Since, obviously you can’t respond right now, I’m going to pretend everyone that reads this is saying YES, I HAVE AN OVER ABUNDANCE OF BANANAS ALL THE TIME! Good, well I am here to help. My blog has no shortage of banana recipes. In fact, these almond poppy muffins utilize bananas (my secret ingredient).


Besides the beautiful aesthetic touch poppy seeds add to cakes and muffins, they are also full of health benefits! Poppy seeds are a great source of fiber and minerals. Much like the chia seed, poppy seeds help lower cholesterol and aide the prevention of disease.


Dying for more poppy seed recipes? I know I am always looking for a good poppy seed recipe. Well here are some of my favorites:

  • Healthy Lemon Poppy Seed Bundt Cake with Blueberries – A deliciously moist lemon poppy seed cake bursting with blueberries and glazed with a tangy lemon frosting. Believe it or not, this cake is made sugar-free and gluten-free! This is one recipe you don’t want to miss!

  • Healthy Lemon Poppy Seed Banana Bread – This gluten-free, high protein banana bread is popping with lemon flavor and poppy seeds (see what I did there) and is sweetened to perfection without using refined sugar.


The Best Ever Healthy Almond Poppy Seed Muffins (gluten-free & dairy-free)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dessert, breakfast, brunch, snack

Cuisine: gluten-free and dairy-free

Yield: 12

Serving Size: 1 muffin

Calories per serving: 181

Fat per serving: 8g

Carbs per serving: 22g

Protein per serving: 7g

The Best Ever Healthy Almond Poppy Seed Muffins (gluten-free & dairy-free)

Unbelievably moist and delicious almond poppy seed muffins.


  • 3 bananas, ripe
  • 3 eggs, large
  • 1/2 c unsweetened almond milk
  • 1/4 c coconut oil, melted
  • 1 1/4 c Gluten-Free Baking Flour
  • 1/4 c Granulated Zero Calorie Sweetener
  • 64g vanilla protein powder
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt
  • 2 tbsp poppy seeds
  • 1/4 c slivered almonds


  • Preheat oven to 350 F and prepare 12 muffin molds with non-stick spray or cupcake liners.
  • In a mixer, beat the bananas and eggs for 1 minute. Add in the melted coconut oil, almond extract, vanilla extract and milk and continue mixing until incorporated. Add in the remaining dry ingredients (except slivered almonds) and stir until no dry spots remain.
  • Distribute the batter between 12 of the cupcake liners and top with almond slivers.
  • Bake for 17-20 minutes. Let cool before serving.



Hi! What can I use to replace the protein powder?


Hi! You can try using replacing it with oat flour. Let me know how it works out. <3




Hello what would be the best way to swap in coconut flour instead of the gluten free flour? Does the amount of coconut flour need to change/does anything else in the recipe need to change?
Thank you!


Hi, unfortunately I don’t think you can swap coconut flour for the gluten free in this one. Coconut flour is very dense and soaks up moisture. If you have time to experiment, my first guess would be to start with 1/4 cup coconut flour for the 1 and 1/4 cup gluten free flour and see how wet/dry the batter is and go from there. I hope this helps. <3

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