Orange Almond Muffin Recipe
With an abundance of delicious citrus fruits around at the moment, I wanted to make the most of the Winter bounty and use them in a simple yet super tasty work snack.
The sweetness of the oranges, combined with honey and almond meal make for a super moist and filling healthy mid-week snack. These orange almond muffins are made on a base of almond meal so they are perfect for anyone avoiding gluten. and are also dairy free. I’ve made these muffins using both maple syrup and honey as the sweetener and I prefer the taste of honey, but you could easily substitute for whatever you have handy!
These muffins keep well in a sealed container for well over a week, or frozen for up to a month. A delicious guilt-free snack which make the perfect accompaniment to a cup of tea.
what you need:
2 oranges (preferably organic) Use the whole orange – skin and all.
3 organic eggs
1/3 cup honey (you could use rice malt syrup if you prefer)
1 teaspoon vanilla extract
1 teaspoon baking powder
2 cups almond meal
what you need to do:
Preheat your oven to 180 C.
Cut the hard top and bottom off both oranges and place them in a medium saucepan with approximately 10cm water over a medium heat for approximately 1 hour or until soft. Drain any liquid and allow to cool.
Roughly chop the oranges and place into a food processor and process until smooth.
Add eggs, maple syrup and vanilla then process again until smooth and creamy.
Add almond meal and baking powder then process again for the last time.
Line 12 muffin tins with patty pans and spoon mixture evenly into patty pans. Top with a light sprinkle of chia seeds and bake for 15 – 20 minutes or until cooked through and golden. These muffins are very dense even when cooked, so use your judgement and if you feel they need a little extra time in the oven just watch them carefully.