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 this recipe
- 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
- 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) flour or spelt flour instead 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
- Gingerbread 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.
Watch how to make this recipe
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!
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Servings: 12 muffins
Calories: 193kcal
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 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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Liz
Wonderful muffins. Absolutely delicious. Best ever.
Rhian Williams
Thank you so much, so happy to hear that!