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Healthy Gluten Free Orange Cardamom Muffins Recipe (V, GF): an easy, 1-bowl recipe for soft, fluffy orange muffins with a hint of delicious cardamom flavor. Made with healthy ingredients. #Vegan #GlutenFree #DairyFree #HealthyMuffins #GlutenFreeVegan #BeamingBaker | Recipe at BeamingBaker.com

Healthy Gluten Free Orange Cardamom Muffins Recipe (Vegan, GF, Dairy-Free)


Description

Healthy Gluten Free Orange Cardamom Muffins Recipe (V, GF): an easy, 1-bowl recipe for soft, fluffy orange muffins with a hint of delicious cardamom flavor. Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Healthy.


Scale

Ingredients

Dry Ingredients

Wet Ingredients

  • ½ cup water
  • ¼ cup + 2 tablespoons non-dairy milk
  • ¼ cup + 2 tablespoons fresh-squeezed orange juice
  • 3 tablespoons orange zest (about 1 large orange)
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract

Optional Glaze


Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cardamom, cinnamon, baking soda, baking powder and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  6. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for fewer muffins with high, domed-tops, and ¾ of the way for more muffins that are smaller. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done. Another way to tell: gently and carefully press your finger into the top of one muffin, if it springs back, it’s done.
  7. Place the muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from the pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners’ sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below.

    Adapted from my Easy Orange Muffins Recipe.

    Also try my Healthy Lemon Poppy Seed Muffins and my Dark Chocolate Muffins.


Notes

– Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.
– To Freeze: store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15 second increments until just warm.
– *Powdered sugar substitutes: Swerve powdered sugar is a good sugar-free, low carb substitute. You can also grind the sweetener of your choice, such as Xylitol, in a coffee grinder or small blender until you get a powder. Since Swerve is a bit drier, use about 2 ½ teaspoons orange juice to make the glaze.
– *You can also add more powdered sugar if you’d like a thicker glaze.

  • Category: Muffins, Breakfast, Vegan, Gluten-Free, Dairy-Free, Healthy
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