Sayonora Summer: Lemon, Orange & Sunflower Seed Muffins (V + GF)


With no nasty ingredients, all-natural flavours from orange and lemon zest, and warming almond oil, this plant-based muffin recipe is one to keep on hand for when you need to whip up some treats in a short amount of time. Say goodbye to Summer with a light, citrusy snack to remind you of those beautiful, warm and sunny Summer days.

This recipe has been adapted from many different recipes that I used to look up when making gluten free cakes and muffins, however I’ve made them so many times now, I rarely look at a recipe at all. The amounts here make around 20-25 mini muffins, enough to share at any of the many seasonal celebrations approaching at this time of year!


  • 1 ¾ cups gluten free flour (I use Doves Barn Gluten Free Flour or Bob’s Red Mill)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ cup organic apple puree
  • ½ cup coconut sugar
  • 1/3 cup almond oil
  • ¼ cup non-dairy milk (add more if the mixture seems a little dry or thick)
  • zest of 1 orange
  • zest of 1 lemon
  • pinch of pink Himalayan salt
  • 2 handfuls of sunflower seeds + more for the topping

How To:

  • Pre-heat the oven to 180C
  • Sieve the flour into a large mixing bowl
  • Add the baking soda, baking powder, coconut sugar, salt, sunflower seeds and zest and mix well
  • Add the wet ingredients: apple puree, almond oil and non-dairy milk and mix to create a thick batter
  • Spoon the mixture into small muffin cases
  • Top with extra sunflower seeds
  • Place on the middle shelf in the oven to cook for about 15-20 minutes (check on them after 12-15 minutes). I’d generally say that the muffins are ready when their scent starts to fill the kitchen.
  • Share & Enjoy!

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