Last updated - ; Published - By Rhian Williams 29 Comments
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TheseGluten-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 snackordessert!
Tips for baking with oranges
- The orange flavour in these muffins comes from orange zest and orange juice.
- The orange zest can be replaced with orange extract.
- If using orange zest, make sure to use unwaxed oranges.
- You can either use freshly squeezed orange juice, or orange juice from a carton.
- If you prefer a stronger orange flavour, you can add some orange extract to the muffin batter - instructions in recipe notes.
How to make this recipe
- Mix together all the ingredients in a mixing bowl.
- Divide the batter between muffin cases in a muffin/cupcake tin.
- Bake in the oven for15-20 minutes.
For even more orange flavour, you can make an orange syrup to pour over the muffins.
Tips for the orange syrup
- Mix it together while you're waiting for the muffins to bake in the oven.
- I recommend pouring the syrup over the muffins straight out the oven while they're still hot, so that it gets properly absorbed.
- It's optional so you can leave it out if you want.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- The orange juice can be freshly squeezed or from a carton.
- The orange zest can be replaced with orange extract.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
- You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you're not gluten-free.
Flavour substitution ideas
You can easily make this recipe your own by adding ingredients that suit your taste preferences. Here are some ideas:
- Poppy seeds.
- Blueberries, raspberries, blackberries - use my Blueberry Muffins recipe as a guide for how much fruit to add.
- Desiccated coconut.
- Dried cranberries.
- Chocolate chips - use my Chocolate Chip Muffins recipe as a guide for how much to add.
How long do these Orange Muffins keep for?
These muffins do taste best when fresh, but keep covered in the fridge for up to a few days. You can reheat them in the oven or an oven toaster if you like.
More gluten-free vegan muffin recipes
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Apple Muffins
- Blueberry Muffins
- Chocolate Banana Muffins
- Banana Muffins
- Lemon Muffins
- Chocolate Zucchini Muffins
- Chocolate Pumpkin Muffins
- Raspberry Muffins
- Gingerbread Muffins
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Orange Muffins
TheseGluten-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 snackordessert!
4.28 from 48 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free orange muffins, vegan gluten-free muffins, vegan orange muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 muffins
Calories: 193kcal
Author: Rhian Williams
Ingredients
For the muffins:
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 60 ml (¼ cup) orange juice (freshly squeezed or from a carton)
- 150 ml (⅔ cup) 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 (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
For the syrup (optional):
- 3 tablespoons orange juice (freshly squeezed or from a carton)
- 3 tablespoons maple syrup (or sub any other sweetener)
Instructions
For the muffins:
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.
For the syrup:
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!
Video
Notes
*For a stronger orange flavour, add an extra teaspoon of orange extract as well as the orange zest. Or if using orange extract instead of orange zest, use 3 teaspoons of orange extract.
**You can alternatively use almond flour.
Nutrition Facts
Gluten-Free Vegan Orange Muffins
Amount Per Serving
Calories 193Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Sodium 41mg2%
Potassium 57mg2%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 9g10%
Protein 4g8%
Vitamin A 14IU0%
Vitamin C 4mg5%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
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- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Liz
Wonderful muffins. Absolutely delicious. Best ever.Reply
Rhian Williams
Thank you so much, so happy to hear that!
Elsa
Made this with passionfruit and orange and turned it into a cake, it was fantasticReply
Rhian Williams
Thank you so much, so happy to hear that!
Michele
I won't rate the recipe because I used all almond flour and 1/4 cup honey. My fault but that didn’t work for me, they sunk in the middle and took longer to cook. I'm leaving them in the oven while it's off to see if they firm up a little more. They smell delicious and I bet they will still taste good but next time I'll do it your way! Just a warning to your readers!!
Thanks for your recipe!Reply
Rhian Williams
Thank you so much for your feedback! Yes using all almond flour won't work unfortunately, mixing it with gluten-free flour is essential!
Amanda
I have made the loaf and now this. They are delicious. This time they crumbled which I think is down to the flour used. In the loaf I used a little bit of Bob’s red mill in the blue bag and oat flour and this time I used all Bob’s red mill in the red bag. This one does not have xanthan gum however it also has chickpea flour which often makes for drier baked goods. Just though I would share so other know what flours have been tried.
Reply
Rhian Williams
Thank you so much for sharing your feedback!
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