Orange & Cardamom Gluten Free Muffins
This gluten free muffin recipe is beautifully moist and fluffy and uses healthy, wholefood ingredients.
Servings: 10
Calories: 275kcal
Equipment
- 2 mixing bowls
- Whisk
- measuring cups and spoons
- Muffin tin
Ingredients
- 1 ½ cups buckwheat flour
- ⅓ cup coconut flour
- ¼ cup tapioca flour
- ½ cup rapadura sugar
- 2 tsp baking powder aluminium free
- 1 tsp 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 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