Almond and Orange Flourless Muffins
These Almond and Orange Flourless Muffins are a delectable treat that perfectly blends the nutty richness of almonds with the zesty sweetness of oranges. Ideal for those following a gluten-free diet or anyone looking for a healthier muffin alternative.
Equipment
- 12-cup muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Whisk
- Toothpick
Ingredients
- 2 cups almond flour (224g / 7.9 oz)
- 1 tsp baking soda (6g / 0.2 oz)
- 1/4 tsp salt (1.5g / 0.05 oz)
- 3 large eggs
- 1/2 cup honey (120ml / 4 fl oz)
- 1/4 cup olive oil (60ml / 2 fl oz)
- 1 tbsp orange zest (from about 1 large orange)
- 1/4 cup fresh orange juice (60ml / 2 fl oz)
- 1 tsp vanilla extract (5ml / 0.17 fl oz)
- 1/2 cup sliced almonds for topping (45g / 1.6 oz)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the almond flour, baking soda, and salt.
- In a separate large bowl, beat the eggs and then whisk in the honey, olive oil, orange zest, orange juice, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the tops of the muffins with sliced almonds.
- Bake in the preheated oven for 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Personalize your muffins by adding a handful of dark chocolate chips or dried cranberries to the batter for a twist.
If you're using sweetened almond milk, you may want to reduce the amount of honey to balance the sweetness.