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
- 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!