Last updated - ; Published - By Rhian Williams 4 Comments
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TheseGluten-Free Vegan Orange Poppy Seed Muffins are moist, fluffy, fragrant and nutty. 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 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 together the ingredients for the orange syrup 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.
- The orange syrup is optional, so you can leave it out if you want.
Substitutions you can make to this recipe
- 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.
Ingredients you can add to the muffin batter
- Fresh or frozen blueberries, raspberries or blackberries.
- Dried cranberries, raisins or sultanas.
How long do these 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
- Gingerbread Muffins
- Raspberry 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.
Gluten-Free Vegan Orange Poppy Seed Muffins
TheseGluten-Free Vegan Orange Poppy Seed Muffins are moist, fluffy, fragrant and nutty. They come together in one bowl and are refined sugar free too.
4.84 from 6 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free orange poppy seed muffins, orange poppy seed muffins, vegan orange poppy seed muffins
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 muffins
Calories: 211kcal
Author: Rhian Williams
Ingredients
For the muffins:
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 150 ml (⅔ cup) unsweetened almond milk
- 60 ml (¼ cup) orange juice (freshly squeezed or from a carton)
- 2 tablespoons orange zest * (use unwaxed oranges – or sub 2 teaspoons orange extract)
- 10 tablespoons maple syrup (or sub any other sweetener)
- Pinch salt
- 3 tablespoons poppy seeds
- 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, salt, poppy seeds 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!
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 Poppy Seed Muffins
Amount Per Serving
Calories 211Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 42mg2%
Potassium 83mg2%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 11g12%
Protein 4g8%
Vitamin A 15IU0%
Vitamin C 4mg5%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Lemon Poppy Seed Scones
Reader Interactions
Comments
Carol E.
Hi Rhian! Was so excited about this recipe, and can’t use it - I have an almond allergy. Love your vegan/gluten-free recipes - I’ll keep looking for your almond-free recipes (of which I have a couple from you!). Thanks so much for all you do!
Reply
Rhian Williams
Hello! Thank you so much! Fortunately, you can easily swap out the ground almonds in all of my recipes - you can replace them with ground walnuts, ground sunflower seeds or a fifth of the amount coconut flour. I hope that helps!
Jjc
We were so excited to try this recipes. Even though we followed it to the t, the muffins turned out more like a pudding than a muffin. After baking for 17minutes, wetried baking them for an additional 5 extra minutes. Still pudding like texture. Not sure how to correct!
Reply
Rhian Williams
Hello! I'm sorry to hear that you had this experience. Did you make any substitutions? What type of gluten-free flour did you use?
