These orange gluten-free muffins provide a taste of sunshine on even the gloomiest days….and… they are egg-free, gluten-free, and dairy free!
Eat them plain or drizzle a syrup on them as soon as you remove these beauties from the oven…. perfect for breakfast, snack time, or even a light dessert.
Sunshine Muffins Recipe
Ingredients
For the muffins:
- ¼ cup plant-based butter, melted
- ¼ cup orange juice (freshly squeezed or from a carton)
- ⅔ cup) unsweetened plant-based milk (I used Cashew)
- 2 tablespoons orange zest * (use unwaxed oranges – or sub 2 teaspoons orange extract)
- 8 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 1/2 cups gluten-free flour, measure-for measure
- ¼ teaspoon baking soda
- 2 heaping teaspoons baking powder (ensure gluten-free if necessary)
- orange peel (optional)
For the Syrup (optional):
- 3 tablespoons orange juice (freshly squeezed or from a carton)
- 3 tablespoons pure maple syrup
Instructions
For the muffins:
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Preheat the oven to 350 degrees Fahrenheit.
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Place plant butter in a large bowl and melt in the microwave .
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Once melted, add the orange juice to the same bowl along with the milk, orange zest, maple syrup, and vanilla.
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Sift in the flour, baking powder, and baking soda.
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Mix well, adding a tiny splash more milk if it’s looking too dry.
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Transfer the mixture between into a lined muffin tin.
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Bake in the oven for 15-20 minutes until risen and an inserted toothpick comes out clean.
For the syrup:
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While the muffins are baking, mix together the orange juice and maple syrup.
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Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot. Sprinkle with orange peel.
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These muffins taste best eaten on the day they’re made, but will keep for a few days in the refrigerator.
