Orange & Raspberry Muffins
A delightful and moist treat that combine the zesty freshness of oranges with the sweet tanginess of raspberries. Made with a blend of gluten-free flours, these muffins offer a tender crumb and burst with fruity flavors in every bite. Perfect for breakfast or a snack, they cater to those with gluten sensitivities without compromising on taste or texture.
Servings 12 Muffins
Equipment
- Muffin pan
Ingredients
- 1 cup dairy free milk
- 2 teaspoons lemon juice
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 large egg
- Zest of one orange
- 1/2 cup fresh orange juice
- 1⅓ cups buckwheat flour
- 2/3 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 350℉. Line a muffin tin with paper liners and set aside.
- Measure the dairy free milk and whisk in the lemon juice. Allow this mixture to sit for 5 minutes while you prepare the remaining wet ingredients.
- In a large bowl, whisk together the coconut sugar, melted coconut oil, vanilla, egg, orange zest, and orange juice. Add the milk mixture and whisk until fully combined.
- In a medium mixing bowl, whisk together the buckwheat flour, almond flour, baking powder, baking soda, salt, and cinnamon. Pour the dry ingredients into the wet and use a baking spatula to fold together. Fold until no dry specs of flour remain. Fold in the raspberries until evenly distributed.
- Transfer the batter to the prepared muffin pan, filling each hole to the top. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the muffin pan for at least 5 minutes before transferring to a cooling rack. The muffins will keep for 3 days in an airtight container on the counter.