These are delicious little bites that I made for a friend who is gluten, dairy, and egg sensitive. We all loved them! They freeze beautifully too. Don't skip the quick drizzle, it really makes them a treat.
I made another batch just for my friend to have while she kitty-sat for us. They lasted about two days. 😁
Orange Poppy Seed Mini Muffins (Gluten, dairy, and egg free)
makes 15-16 mini muffins
25 g (2 tbsp) avocado oil
75 ml (⅓ cup) unsweetened oat or almond milk
30 ml (2 tbsp) orange juice
1 tbsp orange zest (organic is best, scrub well regardless)
¼ cup + 1 tbsp maple syrup
⅛ tsp sea salt
1½ tbsp poppy seeds
64 g (½ cup + 2 tbsp) almond flour
75 g (½ cup + 2 tbsp) gluten-free flour blend* (may use wheat flour if not gluten-free)
1⅛ tsp baking powder
⅛ teaspoon baking soda
For the syrup:
1½ tbsp orange juice
1½ tbsp maple or golden syrup
Preheat oven to 350ºF.
Combine oil, orange juice, milk, zest, syrup, salt, and poppy seeds in a glass measuring cup.
Whisk together the flour, almond flour, baking powder and baking soda in a bowl. Add the wet ingredients and mix until fully combined. Portion the batter into greased or lined mini muffin tins.
Bake for 12-15 minutes until just slightly golden and a toothpick or skewer comes out clean.
While the muffins are baking, mix together the orange juice and syrup for the drizzle.
With a spoon or pastry brush, drizzle the muffins as soon as they come out of the oven. (Just once over the top, there will be extra syrup - too much will make them soggy.)
These muffins are best on the day they’re made, but hold well in a sealed container for a few days because of the drizzle. They may be frozen and reheated in the oven or a toaster oven, even the microwave.
* I used Better Batter blend for these muffins. Other gluten free blends may behave differently.
Here are some more muffins for your Monday:
- Orange Poppy Seed Mini Muffins (Gluten, dairy, and egg free): A Messy Kitchen
- Amarena Cherry Lemon Muffins: Food Lust People Love
- Honey Corn Muffins: Karen's Kitchen Stories
- Cranberry Eggnog Muffins: Jolene's Recipe Journal
- Sourdough Cranberry Banana Muffins: Zesty South Indian Kitchen
- Orange and Pear Muffins:A Day in the Life on the Farm
What a nice treat for friends with special diets! My guys are tree nut allergic and it always means so much when people make something with them in mind.
ReplyDeleteAllergies are such an overwhelming challenge when you find out about them! When my kids were younger we had to avoid seven of the big eight and then a few others for strong sensitivities, not as bad as true dangerous allergies, but still a huge challenge. I imagine sunflower seed flour would be a good 1:1 substitute for almond flour for those with tree nut allergies!
DeleteThis is a great recipe to have on hand. I like to have an allergy friendly option when I make a breakfast buffet.
ReplyDeleteMini muffins are always a treat! I love your flavor combination!
ReplyDeleteYou'd never know they were gluten free with that beautiful crumb and rise!
ReplyDelete