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:
