Gluten-Free Vegan Orange Muffins

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!

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 these Gluten-Free Vegan Orange Muffins

• Mix together all the ingredients in a glass mixing bowl.

• Divide the batter between muffin cases in a muffin/cupcake tin.

• Bake for 15-20 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 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 (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.

DIFFERENT FLAVOUR ALTERNATIVES

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

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Orange Muffins

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!

4.1 from 11 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

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 193kcal

Author: Rhian Williams

Ingredients

For the muffins:

• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 60 ml (1/4 cup) orange juice (freshly squeezed or from a carton)
• 150 ml (2/3 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 1/4 cup) ground almonds (almond meal) **
• 150 g (1 1/4 cup) 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)

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!

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 193 Calories 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.

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