Gluten Free Vegan Blueberry 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!

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
• In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
• Sift together remaining flour, almond flour, baking powder, baking soda and salt.
• In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
• Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
• Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.

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.