Gluten Free Orange Almond Coconut Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
• Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
• Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
• Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
• Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Steps:

• Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
• Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
• While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
• Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
• Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
• Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
• Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
• Added thoughts -- This cake DOES NOT need any syrup poured over it.
• NB.Simply double this recipe to get two large cakes. It is just as successful.
• Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

Steps:

• Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
• In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
• Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.