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Gluten-Free Orange Spice Poppyseed Muffins

by:
March 12, 2015
2
1 Ratings
Photo by James Ransom
  • Makes just shy of 1 dozen muffins, or a medium loaf, or (!) a smallish bundt (shapes are fun)
Author Notes

So easy to whip up the moment (any moment!) you have a spare 30 minutes. Orange and cinnamon is a homey one-two punch, and the almond meal/flour makes them gluten-free. —Kendra Vaculin

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Ingredients
  • 3 eggs
  • 1/8 cup (2 tablespoons) agave nectar
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup juice from an orange
  • 2 tablespoons orange zest
  • 1 1/3 cups almond meal/flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 pinch ground cloves
Directions
  1. Preheat oven to 350° F. Line a muffin tin with paper liners.
  2. Mix wet ingredients and orange zest together in one bowl, and the dry in another. Why can't you just mix them all together in one bowl right off the bat? Because baking law SAYS, okay? And because that is how you get a clump of coconut oil or baking powder in the middle of your muffin. Not tasty.
  3. Add wet to dry and mix to combine. Beautiful and smooth.
  4. Fill each muffin-lined cup 2/3 of the way with batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
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Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

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15 Reviews

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glutwin May 7, 2017
Loved the idea of this muffins...as well as the nutrition and flavour profiles...BUT..I do think the spice quotient needed to be doubled minimum! I doubled the vanilla as well...and added another heaping tablespoon of honey as Kate suggested..even so...they are really low on a sweet taste factor...The texture was fantastic however...and they rose well ...the instructions were very well given. Perhaps the French husband is a tad too used to his ultra-sweet 'Croissant aux amandes' ...and his 'review' of this recipe included "They taste like Eugene" (Oregon)...and his memories of health food muffins and breakfast fare!! He did love the texture/mouth feel...but was missing the 'decadent' feel of my usual Starbuck-Muffin type offerings! Personally...these felt so much better/digestible in my tummy and paired wonderfully with my homemade strawberry freezer jam. Thank you for easily executed recipe!
glutwin May 6, 2017
Question...Are these best warm...straight out of the oven...or can one make them the previous afternoon without too much 'damage'?!! Cannot wait to make these this weekend!!
Anna April 12, 2015
Having been on a gluten free journey for several years now, I've learned that I prefer finely ground almond flour from skinned almonds, like Bob's Red Mill. It seems expensive, but because there's so much more protein, I don't eat the same amount as I used to have of a wheat flour baked goods. Almond flour is especially filling. So, instead of a whole muffin, think more like 1/2 a muffin in one sitting. Seriously, test this out because if you eat too much, it tends to sit like a rock in your stomach.
Another insight I have to share, having gone through numerous types of gf flour combinations including almond, coconut, etc., I have settled on a combination recommended by Silvana Nardone:
a mix of brown rice flour, white rice flour, tapioca flour, potato starch and xanthan gum. (Usually people make a big batch of this mix, then dip into it to make breads, muffins, etc., as needed.)
Kate M. April 3, 2015
I tried these with honey instead of agave and realized after they came out of the oven that I should have increased the honey to 3 Tbsps. Agave is 1.5 times sweeter than raw honey and the muffins suffered from this. They had a beautiful texture (something I rarely say about gluten free anything). This recipe is a keeper but I'll be bumping up the honey next time I make them. Just wanted to post this in case anyone else was thinking of switching to honey.
Ginkelly March 24, 2015
any idea of how many carbs this recipe has?
shoestringmama March 24, 2015
I was looking at the almond flour and there were 2 types - ground from raw with skins on almonds and ground from un-skinned and blanched almonds. Besides the nutritional value of the 1st, the 2nd type package says better for baking - makes cakes, etc lighter. Which did you use or would you recommend? At the price, I'm a little hesitant being on a shoestring budget after all :)
Marie March 23, 2015
I love using oat flour when I bake....mixed with almond meal/gluten-free baking flour. I love poppy seeds and will have to try with the orange! Oh YUM!!
Liz J. March 22, 2015
Just made these for my celiac son and they were a hit! I did use vegetable oil instead of the coconut oil as my daughter can sniff it out from a distance. Lovely orange flavor.
JamieB March 17, 2015
Do you think hazelnut meal would work in place of almond meal?
Kendra V. March 17, 2015
I've never used hazelnut meal, but I imagine any kind of nutty flour would work just fine!
Kendra V. March 17, 2015
ugh i just realized i always say "should work just fine" am i a robot unclear
Tawny March 16, 2015
Does the coconut oil need to be melted?
Kendra V. March 16, 2015
yes, liquid coconut oil! i always forget to mention it because my kitchen is always so warm, it never solidifies!
Maureen M. March 16, 2015
Could I use honey in place of agave nectar? I have all the rest f the ingredients ...
Kendra V. March 16, 2015
should work just fine!