Best 2 Raspberry Orange Muffins Gluten Free Dairy Free Vegan Recipes
Indulge in a delightful culinary journey with our collection of tantalizing Raspberry Orange Muffins, meticulously crafted to cater to various dietary preferences. Embark on a gluten-free adventure with our first recipe, featuring a harmonious blend of almond and coconut flours, ensuring a light and fluffy texture. Delight in the vibrant flavors of fresh raspberries and zesty oranges, perfectly complemented by pure maple syrup for a touch of natural sweetness.
For those seeking a dairy-free option, our second recipe awaits. We've carefully curated a symphony of plant-based ingredients, including almond milk and coconut oil, to deliver a moist and flavorful muffin that's equally satisfying. Raspberries and oranges remain the vibrant stars of the show, while pure maple syrup once again lends its delicate sweetness.
Finally, our vegan recipe stands as a testament to the power of plant-based baking. With a combination of almond milk, coconut oil, and flax eggs, these muffins achieve a remarkable texture and richness that will leave you craving more. The vibrant burst of raspberries and oranges remains the centerpiece, complemented by pure maple syrup's natural sweetness.
No matter your dietary preferences, these Raspberry Orange Muffins promise an explosion of flavors and textures, ensuring a delightful treat for every palate. Let's dive into the recipes and embark on a delectable baking adventure!
EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)
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
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.
VEGAN AND GLUTEN-FREE ORANGE MUFFINS
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
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 fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries work well too. If using frozen raspberries, thaw them before adding them to the batter.
- Don't overmix the batter. Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups evenly. This will help the muffins bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking the muffins can result in dry muffins.
- Let the muffins cool before serving. This will give the muffins time to set.
Conclusion:
These raspberry orange muffins are a delicious and healthy snack or breakfast treat. They are gluten-free, dairy-free, and vegan, so they are suitable for people with food allergies or sensitivities. The muffins are also packed with nutrients, including fiber, vitamin C, and antioxidants. So next time you're looking for a healthy and delicious snack, give these raspberry orange muffins a try!
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