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.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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

174 calories; protein 5.7g; carbohydrates 15.4g; fat 10.8g; cholesterol 62mg; sodium 125.2mg. Full Nutrition
Advertisement