Healthier Orange Almond Flour Muffins (Gluten Free)

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These light and fluffy muffins are bursting with good flavors. We really enjoyed the orange zest and almond extract in these little treats. This healthier recipe comes together quickly in just one bowl and under 30 minutes. You’re going to love these gluten free muffins!

There are so many substitution options for these. You can use any liquid sweetener here like honey or agave. You can use an neutral oil, like coconut oil, avocado oil or melted butter. And you can use any gluten free flour, like gluten free all purpose flour. Also you can use sour cream instead of Greek yogurt if you prefer.

If you like this recipe, you will love my Whole Orange Blender Cake, my Healthy Orange Carrot Cake or my Cranberry Orange Loaf. All of these are super delicious!

The muffins are NOT overly sweet. I like to serve with a drizzle of honey or some apricot or strawberry preserves. Also recommended is the sprinkle of powdered sugar on the tops – once they have cooled.

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Healthier Orange Almond Flour Muffins

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5 from 3 votes

Servings: 12

Prep Time: 5 minutes mins

Cook Time: 22 minutes mins

Total Time: 27 minutes mins

These orange almond flour muffins are made healthier using Greek yogurt, oat flour and maple syrup. They're fluffy, moist and come together quickly in one bowl!

Equipment

• Large mixing bowl
• 12 slot muffin tray
• Wire rack

Ingredients 

US CustomaryMetric

• 2 eggs
• 1/2 cup maple syrup (or honey)
• 4 tbs olive oil
• 1 cup Greek yogurt
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 tbs orange zest
• 2 cups almond flour
• 2 cups oat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

Garnish: powdered sugar

Instructions

• Preheat oven to 350℉. Line a 12 slot muffin tray with muffin liners or spray with oil or grease with butter.
• In a large bowl, whisk together the eggs, maple syrup, olive oil, vanilla, almond extract and orange zest. Next, mix in the yogurt. Then add in almond flour, oat flour, baking powder, baking soda, salt and mix until combined. Transfer batter to muffin slots filling 3/4 way full. Bake for 22 minutes or until toothpick comes out clean. Transfer to wire rack to cool completely.

Notes

You may also like this Tangerine Ricotta Cake

1. Store leftovers in an airtight container.
2. Make sure you use gluten free oat flour or gluten free all purpose flour if you need this recipe to be gluten free. 
3. You can use any neutral oil or melted butter in place of the olive oil.
4. You can use sour cream in place of Greek yogurt.
5. The muffins are NOT overly sweet. I like to serve with a drizzle of honey or some apricot or strawberry preserves.
6. Make this recipe dairy free by using a dairy free yogurt.

Nutrition

Calories: 287kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 140mg | Fiber: 3g | Sugar: 10g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

Author: Stella Drivas