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Orange & Cardamom Gluten Free Muffins

Muffins, Cupcakes & Donuts

These gluten free muffins are fluffy, delicious and refined sugar free!! With a zesty orange flavour, these muffins feel light yet filling.

This recipe is also dairy free and nut free (making it a great school lunchbox treat).

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healthy muffin recipe with glass of milk

Ingredients for Making Gluten Free Muffins

It’s taken me a little while but I have finally created the perfect ratio of wholefood, gluten free ingredients for a fluffy and delicious muffin. The mix of dry ingredients I have used are:

  • buckwheat flour
  • tapioca starch
  • coconut flour
  • aluminium free baking powder
  • rapadura or coconut sugar
  • ground cardamom

Coconut flour can be really tricky to bake with but when you get the ratio between coconut flour:other flours:liquid right it can be amazing!

The wet ingredients for these muffins include:

  • eggs
  • plant based milk
  • extra virgin olive oil
  • juice & zest of 1 orange

I haven’t tried making this recipe egg free yet, however you can try swapping the eggs for three flax eggs.

1 flax egg = 1 tbsp ground linseeds + 3 tbsp water

two gluten free muffins stacked on top of each other

Why Wholefood Ingredients?

Gluten free doesn’t always mean healthy. There are so many gluten free recipes and products out there that compensate for the lack of gluten with highly refined ingredients and a bucket load of sugar.

Using whole-food, gluten free ingredients means that you are still creating a nutritious and healthy bake. Some benefits of the ingredients I have used for these gluten free muffins are below:

  • Buckwheat flour is high in fibre, complex carbohydrates, b vitamins, folate and magnesium.
  • Coconut flour is very high in fibre and medium chain triglycerides (which help to stabilise blood sugar levels)
  • Rapadura sugar is cane sugar that is unrefined – white sugar goes through a large amount of processing meaning you are left with a very high sucrose end product. Rapadura sugar on the other hand is minimally processed and still contains the highly nutritious molasses. This makes Rapadura sugar a lower glycemic index than refined sugar. (Please note that while Rapadura sugar is a healthier option than refined sugar, it should still be eaten in moderation)
  • Extra Virgin Olive Oil is a great dairy free alternative to those who can’t tolerate dairy. EVOO is high in polyunsaturated fats, making it great for heart health.

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healthy refined sugar free, gluten free muffin recipe

Loved these Gluten Free Muffins? Try these…

Gluten Free Chocolate Jaffa Cupcakes

Almond FlourGingerbread Cookies

Gluten Free Banana Bread

healthy lunchbox friendly orange gluten free muffins

Orange & Cardamom Gluten Free Muffins

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Course: Sweets
Cuisine: Dairy Free, Gluten Free
Diet: Gluten Free, Low Lactose
Keyword: buckwheat flour, cardamom, gluten free muffin, orange
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10

Equipment

  • 2 mixing bowls
  • Whisk
  • measuring cups and spoons
  • Muffin tin

Ingredients

  • 1 1/2 cups buckwheat flour
  • 1/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 cup rapadura sugar
  • 2 tsp baking powder aluminium free
  • 1 tsp cardamom powder
  • Juice & zest of 1 orange
  • 2/3 cup extra virgin olive oil
  • 1/3 cup plant based milk
  • 3 eggs

Instructions

  • Preheat oven to 180 degrees celsius. Line muffin tin with 10 cupcake papers.
  • In a large mixing bowl sieve together buckwheat flour, coconut flour, tapioca flour, baking powder and cardamom powder.
  • Add rapadura sugar to the mixing bowl and use a whisk to combine.
  • In a seperate medium sized mixing bowl whisk together orange juice, zest and olive oil.
  • Pour wet ingredients into dry ingredients and whisk until just combined.
  • Spoon batter into cupcake papers. Place into oven and bake for 30 minutes, or until golden brown on top and skewer comes out clean when inserted into the middle of a muffin.
  • Once baked, remove from oven and allow to cool in tin slightly before transferring to cooling rack.

Notes

Nutrition facts are an estimate only.

Nutrition

Calories: 275kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 64mg | Potassium: 223mg | Fiber: 3g | Sugar: 9g | Vitamin A: 71IU | Calcium: 68mg | Iron: 1mg
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