Gluten Free Vegan Blueberry Orange Muffins Recipes

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GLUTEN-FREE VEGAN ORANGE MUFFINS



Gluten-Free Vegan Orange Muffins image

These Gluten-Free Vegan Orange Muffins are moist, fluffy, sweet and fragrant. They come together in one bowl and are refined sugar free too. Perfect for breakfast, a snack or dessert!

Provided by Rhian Williams

Categories     Breakfast     Dessert

Time 35m

Number Of Ingredients 13

60 g coconut oil ((or sub olive or vegetable oil))
60 ml orange juice ((freshly squeezed or from a carton))
150 ml unsweetened almond milk ((or any other plant-based milk))
2 tablespoons orange zest (* (use unwaxed oranges - or sub 2 teaspoons orange extract))
8 tablespoons maple syrup ((or sub any other sweetener))
1 teaspoon vanilla extract
Pinch salt
150 g ground almonds (almond meal) (**)
150 g gluten-free flour blend ((or sub plain flour if not gluten-free))
2 heaped teaspoons baking powder ((ensure gluten-free if necessary))
1/4 teaspoon bicarbonate of soda (baking soda)
3 tablespoons orange juice ((freshly squeezed or from a carton))
3 tablespoons maple syrup ((or sub any other sweetener))

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!

Nutrition Facts : Calories 193 kcal, Carbohydrate 21 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Sodium 41 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS



gluten free vegan blueberry orange muffins image

Provided by Sarah Bakes Gluten Free

Categories     muffins

Yield 12

Number Of Ingredients 13

1 1/2 cups fresh or frozen blueberries
1 3/4 cups, plus 1 tablespoon Sarah's gluten free flour blend
1/4 cup Bob's Red Mill almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut sugar or brown sugar
1/2 cup So Delicious unsweetened coconut or almond milk
1/2 cup orange juice
1/4 cup grape seed or coconut oil, melted
3 tablespoons pure maple syrup
2 teaspoons orange zest
1 teaspoon pure vanilla extract

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



Vegan and Gluten-Free Orange Muffins image

Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I'm always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!

Provided by Tré Lindsey

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

3 cups gluten-free rolled oats
1 cup coconut sugar
1 cup freshly squeezed orange juice
1 cup almond milk
2 tablespoons orange zest
1 ½ teaspoons gluten-free baking soda
1 teaspoon vanilla extract
½ teaspoon salt

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.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 36.9 g, Fat 1.6 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 277 mg, Sugar 2.6 g

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