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These gluten-free muffins are made with almond flour and coconut flour. Orange juice and orange zest add color and flavor, while blueberries provide moisture.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set all ingredients on the counter to bring them to room temperature.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 to 18 muffin cups or line them with paper liners.

  • Combine almond flour, coconut flour, baking soda, and salt in a bowl.

  • Combine eggs, orange zest, and orange juice in a large bowl; whisk to combine. Mix in pumpkin puree, honey, coconut oil, and vanilla extract until well combined. Add flour mixture and mix until just combined. Gently fold in blueberries.

  • Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

This recipe makes either 12 large muffins or 18 smaller muffins. Cooking time will vary accordingly, larger muffins taking longer to bake.

Nutrition Facts

173.9 calories; 5.7 g protein; 15.4 g carbohydrates; 62 mg cholesterol; 125.2 mg sodium. Full Nutrition