GRAIN FREE ORANGE POPPYSEED MUFFINS these orange muffins filled with poppyseeds remind me of creamsicles, and that's all you need to know.
I love a lemon poppyseed muffin, it is well-known (and if it’s not, it should be, please spread the word), but these orange poppyseed muffins (!) are next level. Who knew?!
However, I did find it trickier to come up with the perfect muffin composition and combination. But I did it. And the result is a muffin that literally ~LITERALLY~ LiTeRaLlY~ tastes like a creamsicle (note: that may be a tad hyperbolic). I guess just to my refined sugar-deprived taste buds, someone who has not had a creamsicle in many a year, this is now what ‘creamsicle’ tastes like. Of course, the fact that it contains 1/2 cup of honey (and also, 1/2 cup of orange juice!) is perhaps why it does taste like a creamsicle (*to me*).
I hope you too, get to experience this creamsicle-esque muffin goodness. They are of course, made with my personal favourite grain free flour– coconut flour– as well as coconut oil, freshly squeezed orange juice as well as orange zest, and, as I’ve come to realize, apple cider vinegar to help with the reaction between the orange juice and the baking soda and everything else (I admit I am no scientist and I have no idea why apple cider vinegar is necessary, nor shall I be googling it right now, so I just want you to know it is necessary, for some reason but one that I cannot fully enunciate– please don’t omit it!).
These are an exciting change of pace from your typical lemon poppyseed muffin, and they are very easy to make. You really can’t go wrong no matter which way you blend these ingredients, although I tend to start with the dry ingredients and move to the wet. Everything you need is below, if you try these out you can tag me on Instagram and let me know! @Grainfreee.
ORANGE POPPYSEED MUFFINS INGREDIENTS
1/2 cup of coconut flour
1/2 cup of honey
1/4 cup of coconut oil
1 tsp of baking soda
1 tbsp of orange zest
- 1/2 cup of orange juice (1 + 1/2 – 2 oranges depending on size)
- 1 tsp of vanilla extract
- 1 tsp of apple cider vinegar
- 1 tbsp of poppyseeds
ORANGE POPPYSEED MUFFINS HOW TO
in a food processor, begin with mixing the dry ingredients together, add the orange zest, juice and the rest of the wet ingredients until well combined.
remove the blade from the food processor and mix in the tbsp of poppyseeds by hand.
- pour the batter into parchment paper-cup lined baking trays, and bake at 350 for 25 minutes. remove from oven and allow to cool. stores well in fridge & freezer. makes approx 9-10 muffins.