Best 4 Gluten Free Orange Almond Coconut Muffins Recipes

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Gluten-free Orange Almond Coconut Muffins are a delightful treat that combines bright citrus flavors with the nutty sweetness of almonds and the tropical flair of coconut. These muffins are not only delicious but also cater to those with gluten sensitivities or allergies. Each bite offers a burst of zesty orange and a hint of coconut, complemented by the crunchy texture of almonds. Enjoy these muffins as a grab-and-go breakfast, a quick snack, or a sweet dessert. The recipe is easy to follow and yields a dozen fluffy, flavorful muffins that are sure to please everyone.

Here are our top 4 tried and tested recipes!

EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)



Easy Orange Muffins Recipe (Vegan, Gluten Free, Dairy-Free) image

Easy Orange Muffins Recipe (V, GF): a fun recipe for perfectly moist homemade muffins bursting with zesty orange flavor! Vegan, Gluten-Free, Dairy-Free.

Provided by Demeter | Beaming Baker

Categories     Breakfast

Number Of Ingredients 16

2 ¼ cups gluten free oat flour
½ cup finely ground, blanched almond flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup water
½ cup non-dairy milk
¼ cup fresh-squeezed orange juice
3 tablespoons of zest (about 1 large orange)
3 tablespoons melted coconut oil
¼ cup coconut sugar
¼ cup pure maple syrup
½ teaspoon vanilla extract
3 tablespoons organic, unrefined confectioners' sugar* (sugar-free substitute in notes)
1 teaspoon orange juice
Orange zest

Steps:

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
  • Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  • In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  • Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  • Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
  • Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.

GLUTEN-FREE COCONUT MUFFINS



Gluten-Free Coconut Muffins image

You won't miss the gluten in these sweet and fluffy coconut muffins!

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  • Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  • Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  • Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 20 g, Cholesterol 62 mg, Fat 16.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 273.8 mg, Sugar 12 g

GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS



Gluten-Free Orange Almond Coconut Muffins image

Provided by Fernanda Capobianco

Categories     Cake     Breakfast     Kid-Friendly     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Orange     Coconut     Almond     Healthy     Vegan     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 muffins

Number Of Ingredients 12

1 cup (177 g/6.25 oz) brown rice flour
2/3 cup (58 g/2 oz) almond flour
1/2 cup (70 g/2.46 oz) arrowroot
1/3 cup (56 g/2 oz) Sucanat
2 teaspoons (10 g/0.34 oz) baking powder
1/2 teaspoon (1.5 g/0.05 oz) kosher salt
1/3 cup (100 g/3.5 oz) maple syrup
1/2 cup (121 g/4.3 oz) orange juice
Finely grated zest of 1 orange
1 1/2 teaspoons (6 g/0.21 oz) vanilla extract
1/2 cup (42 g/1.5 oz) chopped almonds
1/4 cup (21 g/0.75 oz) unsweetened shredded coconut

Steps:

  • Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
  • In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
  • Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.

VEGAN AND GLUTEN-FREE ORANGE MUFFINS



Vegan and Gluten-Free Orange Muffins image

Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I'm always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!

Provided by Tré Lindsey

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

3 cups gluten-free rolled oats
1 cup coconut sugar
1 cup freshly squeezed orange juice
1 cup almond milk
2 tablespoons orange zest
1 ½ teaspoons gluten-free baking soda
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 36.9 g, Fat 1.6 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 277 mg, Sugar 2.6 g

Tips:

  • Use gluten-free flour: This recipe uses almond flour, coconut flour, and tapioca flour to create a gluten-free muffin that is just as delicious as traditional muffins.
  • Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
  • Use fresh oranges: Fresh oranges provide the best flavor for these muffins. If you don't have fresh oranges, you can use orange juice concentrate, but be sure to reduce the amount of sugar in the recipe.
  • Add almonds and coconut: The almonds and coconut add a nice crunch and flavor to these muffins. If you don't have almonds or coconut on hand, you can substitute other nuts or dried fruits.
  • Serve warm: These muffins are best served warm from the oven. You can also store them in an airtight container at room temperature for up to 3 days.

Conclusion:

These gluten-free orange almond coconut muffins are a delicious and healthy treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or a snack. With their moist texture, zesty orange flavor, and crunchy almonds and coconut, these muffins are sure to be a hit with everyone who tries them.

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