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FLOURLESS GLUTEN FREE ORANGE MUFFINS

Category, DifficultyIntermediate

The sweet smell of oranges. .. nothing beats it!

Yields24 Servings
Prep Time2 hrsCook Time1 hrTotal Time3 hrs
INGREDIENTS:
 2 large organic oranges, washed
 4 free-range eggs
 600 g almond meal
 ½ cup coconut sugar
 1 tsp vanilla essence
 1 tsp baking-powder
METHOD:
1

Preheat oven to 160°C. Place cupcake holders into 2 muffin trays (24 in total).

2

Place the washed oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 2 hours until tender (drain the water every half hour, refill water and bring back to boil to reduce the bitterness of the peel - do at least 3 times). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

3

Place the oranges in full (skin and contents) in the bowl of a food processor and process until smooth.

4

Use an electric beater to whisk the eggs, sugar & vanilla essence in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Fill all cupcake holders evenly using a spoon (~ 2 tablespoons in each muffin).

5

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. Store in the fridge for longer freshness.

6

VARIATION: For a treat, add some dark chocolate bits or some poppy seeds - both really nice!

Ingredients

INGREDIENTS:
 2 large organic oranges, washed
 4 free-range eggs
 600 g almond meal
 ½ cup coconut sugar
 1 tsp vanilla essence
 1 tsp baking-powder

Directions

METHOD:
1

Preheat oven to 160°C. Place cupcake holders into 2 muffin trays (24 in total).

2

Place the washed oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 2 hours until tender (drain the water every half hour, refill water and bring back to boil to reduce the bitterness of the peel - do at least 3 times). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

3

Place the oranges in full (skin and contents) in the bowl of a food processor and process until smooth.

4

Use an electric beater to whisk the eggs, sugar & vanilla essence in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Fill all cupcake holders evenly using a spoon (~ 2 tablespoons in each muffin).

5

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. Store in the fridge for longer freshness.

6

VARIATION: For a treat, add some dark chocolate bits or some poppy seeds - both really nice!

FLOURLESS GLUTEN FREE ORANGE MUFFINS