Orange Muffins

These muffins, topped with slices of caramelised orange, make an elegant dessert or snack. They are suitable for many diets including Egg Free, Fodmap, Gluten Free, Nut Free and Vegan.

Citrus is an unusual ingredient in this type of baking and gives a light flavour and moist texture. This addition of fruit, and vegetable in other cases, is particularly useful in Gluten Free baking, providing moisture and thereby reducing the need for large quantities of fats and oils to prevent a dry product.

The steps are simple, requiring no special equipment to give a tasty muffin with good visual effect. The combination of flours are my preference for this recipe. However, they can be replaced with your choice of Gluten Free flours, a commercial Gluten Free mix or wheat flour. This change to the recipe may require an adjustment to the quantity of sparkling water. Initially add 2/3 cup, adding more as required.

Diets for which Orange Muffin is suitable:

Dairy Free, Egg Free, Fodmap, Gluten Free, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 20 mins | Cook: 20 mins | Serves: 10-12
2 tablespoons flax meal*
6 tablespoons water
1 tbsp melted coconut oil
1 tbsp castor sugar
2 oranges
150 gm (1 cup) soft brown sugar
60 gm (1/4 cup) melted coconut oil**
100 gm (2/3 cup) rice flour***
80 gm (2/3 cup) tapioca flour***
105 gm (2/3 cup) potato flour***
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
2 tsp vanilla extract
1 tsp rice vinegar****
3/4 cup sparkling water


MIX the flaxseed and water, rest for 5-10 minutes for a gel to form.
MELT 1 tbsp coconut oil and grease the muffin tins.
SPRINKLE the base of each tin with castor sugar.
ZEST the oranges and mix the zest with the brown sugar. (Use a bowl with high sides which will be suitable for the later mixing step.)
PEEL the orange, using a knife. Place each orange on its side and cut six thin circular slices from each.
PLACE each slice into the base of a muffin tin.
MELT the remaining coconut oil and combine with the sugar and orange rind.
MIX until the sugar is softened. (Use a hand-held mixer if you have one.)
SIFT together the dry ingredients: flours, baking powder, baking soda, salt, cinnamon and ginger.
ADD vanilla extract, vinegar and the soaked flax meal to the sugar mix and beat till well combined.
POUR the sparkling water into this sugar mixture and beat, using a whisk of hand blender, until smooth. (The top will foam a little.)
FOLD the sugar mix into the dry ingredients and create a smooth batter.
SPOON the batter into the muffin tins.
BAKE for approximately 20 minutes. Check with a toothpick after 15 minutes. The muffins are cooked when the toothpick comes out clean.
COOL in the pan for 5 minutes.
TURN the muffins onto a rack to cool completely (they will have orange slices as tops).


– As a dessert with whisked coconut cream or soya yoghurt.
– As a tasty snack.
– Store in an air-tight container.


* Make flax meal by grinding flax seed.
** Replace coconut oil with vegetable margarine or butter (not Dairy Free of Vegan diets).
*** Replace this flour mix with a commercial or your own Gluten Free flour mix. (The requirement for liquid may change.)
**** Any vinegar may be used.

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