Muffins are my new favorite things.
Not quite a dessert, yet still sweet enough to completely satisfy a breakfast sugar-craving. Plus, the perfect things to grab and go in the morning or for a mid-afternoon snack.
And even better: they come in about 1000 different flavors, and can be customized any way you please.
Mini or large, classic or “skinny”, whole wheat or gluten free, blueberry or banana-nut, the combinations and possibilities are endless. And top a toasty hot muffin with a dollop of jam or nut butter- the result is none short of heaven.
These muffins are basically the perfect combo of all of the above. In addition to being completely gluten free and vegetarian, they are incredibly easy to make and bake. Additionally, they’re the perfect combo of zesty and sweet- the classic blueberry with a yummy orange zest that definitely kicks them up a few notches.
Recently I’ve gotten more into gluten-free baking, as my mom tries to be mostly gluten free (and happens to be my #1 taste taster). Plus, by making something gluten-free you remove some of the issue with food allergies/specialized diets if you decide to share. Which you may not want to with these muffins. They’re that good.
But overall, my very favorite thing about these babies is that they’re incredibly light, yet still taste like a classic, unhealthy blueberry-orange muffin.
So you can have you muffin, and eat it too! 🙂
Blueberry Orange Muffins
- 1 c gluten free multi-purpose flour
- 1 1/4 tsp baking powder
- 1/4 c old fashioned oats
- 1 large egg
- 2 tbs coconut oil (melted)
- 1/3 c coconut sugar (or brown sugar)
- 2 tbs orange juice
- zest of 1 orange
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 c almond milk
- 1/4 c blueberries
Preheat oven to 375°F. Line a cupcake tin with cupcake liners, and grease lightly. Add egg and coconut sugar to a large bowl and stir until combined. Slowly pour in melted coconut oil while stirring. Once combined, add flour, baking powder, and oats, as well as orange juice, orange zest, vanilla extract, and cinnamon. Stir until combined. Fold in 1/4 c blueberries. Lightly grease cupcake liners and fill each 3/4 way full with batter. Bake for 15-18 minutes, or until a toothpick comes out clean. Let cool and enjoy!
Once slightly cool, drizzle each with additional melted coconut butter, lightly sweetened with stevia. Sprinkle with cinnamon. Serve and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 2 dozen mini muffins)
Nutrition information calculated for mini muffins. If calculated for 8 regular-sized muffins, it is as follows: 157 calories, 4g fat, 28 carbs, 3g protein.