Orange Poppy Seed Muffins (Gluten Free)
Try this Orange Poppy Seed Muffins (Gluten Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 3 eggs
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1/2 cup coconut flour ( i use bob's red mill )
- 1/2 cup arrowroot starch ( i use bob's red mill)
- zest of one orange
- 1 tbsp. orange juice freshly squeezed
- 1/2 cup coconut milk ( i use so delicious)
- 1/4 tsp. apple cider vinegar (acv)
- 3 tbsp. raw honey
- 3 tbsp. maple sugar
- 5 tbsp. coconut oil melted
- 1 tbsp. poppy seeds
- Carbohydrate 5.16295 g
- Cholesterol 1.63333333333333 mg
- Fat 7.97383555555556 g
- Fiber 0.128000003397465 g
- Protein 1.56253 g
- Saturated Fat 6.72878222222222 g
- Serving Size 1 1 Serving (78g)
- Sodium 75.522 mg
- Sugar 5.03494999660254 g
- Trans Fat 0.531885222222224 g
- Calories 98 calories
Preheat oven to 350 degrees and line muffin tin with cupcake liners or grease with coconut oil.In a medium size bowl, whisk together the salt, baking soda, baking powder, coconut flour, orange zest, and arrowroot starch. Set aside.In a large bowl, mix together the orange juice, eggs, coconut milk, vanilla, ACV, raw honey, maple sugar, and melted coconut oil. Mix thoroughly until fully combined and there are no lumps. Stir in the poppy seeds.Scoop the batter into lined muffin tins about ¾ of the way full.Bake for 12-15 minutes or until a toothpick comes out clean.Let cool on a cooling rack, serve, and enjoy!
