Gluten Free Orange Muffins Recipes

GLUTEN-FREE VEGAN ORANGE MUFFINS

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the orange juice to the same bowl along with the milk, orange zest, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda .
• Mix well, adding a tiny splash more milk if it's looking too dry .
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
• Whilst the muffins are baking, mix together the orange juice and maple syrup.
• Drizzle it over the muffins as soon as they're out of the oven - it will soak into the muffins better when they're hot.
• These muffins taste best eaten on the day they're made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!

EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.

GLUTEN FREE ORANGE MUFFINS

Steps:

• In a large bowl, whisk together yogurt, olive oil, orange juice, vanilla, orange zest, eggs, and sugar
• In a separate bowl, whisk together oat flour, coconut flour, baking powder, and salt.
• Add the dry mixture to the wet, and whisk until just combined
• Line a muffin tin with parchment paper muffin liners (these will ensure the muffins do not stick)
• Distribute batter evenly into the 12 muffin cups, then shake/tap the pan on a flat surface until the batter settles flatly
• Bake at 350 degrees for 28 - 32 minutes, or until a toothpick inserted comes out clean
• In a small bowl, whisk together powdered sugar and orange juice to make the glaze
• Drizzle glaze over muffins and enjoy!

VEGAN AND GLUTEN-FREE ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS

Steps:

• Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
• In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
• Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.