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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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 tablespoon ground linseeds + 3 tablespoon water
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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Equipment
- 2 mixing bowls
- Whisk
- Measuring Cups & Spoons
- Muffin tin
Ingredients
- 1 ½ cups buckwheat flour
- ⅓ cup coconut flour
- ¼ cup tapioca flour
- ½ cup rapadura sugar
- 2 teaspoon baking powder aluminium free
- 1 teaspoon cardamom powder
- Juice & zest of 1 orange
- ⅔ cup extra virgin olive oil
- ⅓ 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 eggs, milk, 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
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.
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Sonja McGuire
Absolutely fantastic and healthy. I still say olive oil is the only oil!
Sarah Bell
Thank you Sonja! Olive oil is definitely my favourite!
Amina Alvarez
Could I substitute the coconut flour and topica starch for a gluten free 1-1 mixture?
Sarah Bell
Hi Amina, I haven't tried this so I'm not 100% sure it would work but fairly confident it would be ok. I'd love to hear how you go if you do try it.