Magdalenas de mandarina (saludables, sin huevo)

Estos Mandarin Muffins are simple, easy, and healthier muffins made with no eggs and no dairy, and with your garden’s fresh mandarin oranges. They contain over 4 grams of protein in their moist and super fluffy crumb.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Mandarin Muffins

Estos Mandarin Muffins are simple, easy, and healthier muffins made with no eggs and no dairy, and with your garden's fresh mandarin oranges. They contain over 4 grams of protein in their moist and super fluffy crumb.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 20 minutos minutos

Tiempo Total: 30 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 muffins

Calorías: 214.2 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ tazas de Harina con levadura - (nota 1)
• ▢ ¾ taza de Harina de almendra - (nota 2)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 3)
• ▢ ⅔ taza de Mandarin Juice - (note 4) about 4 large Mandarin oranges
• ▢ ½ taza de Yogur sin lácteos - (nota 5)
• ▢ ⅔ taza de Azúcar de caña sin refinar - (nota 6)
• ▢ 1 cucharada de Mandarina Zest - from the previous mandarins
• ▢ 1 cucharadita de Extracto de vainilla

Toppings

• ▢ ⅓ taza de Almendras laminadas

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
• Cut the mandarins in half, and squeeze their juice to get the amount needed. Remove any seeds from the juice if some have dropped. Set aside.
• Keep the skin to grate on a hand grater and get some zest. Set aside.
• In a mixing bowl, add the juice, zest, olive oil, vanilla extract, yogurt, and sugar. Whisk to combine.
• Fold in self-rising flour and flour and using a rubber spatula stir to incorporate and form a smooth muffin batter.
• Divide the batter evenly into the 12 muffin holes.
• Bake the muffins on the center rack of your oven for 22-25 minutes at 350°F (180 °C) until a toothpick inserted in the center comes out clean and golden brown outside.
• Let the muffins cool down completely on a cooling rack.

Notas

notas 1: If you don’t have self-rising flour, stir 1 1/2 cups all-purpose flour with 3 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

notas 2: Almond flour adds a moist texture, proteins, and lovely flavor to the muffins. For a nut-free option, swap for an extra 1/2 cup of self-rising flour. Or swap almond flour for the same amount of cashew flour. Oat flour doesn’t work here, the muffin will be dry and dense.

notas 3: O cualquier aceite de sabor suave que te guste.

notas 4: Or use freshly squeezed navel orange juice. Do not use lime juice or lemon juice, it would be too acidic.

notas 5: Any plain dairy-free yogurt works; I don’t bake with dairy, but plain Greek yogurt gives a similar texture.

notas 6: Or coconut sugar (the muffins will be darker with this option) or caster sugar.

notas 7: Zest is optional. It adds a tangy flavor. Skip it if you don’t like its flavor.

Almacenaje: Store the muffins in the fridge in an airtight cake box for up to 4 days.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1muffin | Calorías: 214.2kcal | Carbohidratos: 26.9g | Proteína: 4.2g | Grasa: 11.2g | Grasa saturada: 1.2g | Grasa poli-insaturada: 1.1g | Grasa monosaturada: 5.2g | Grasas trans: 0.001g | Sodio: 1.9mg | Potasio: 66.1mg | Fibra: 1.5g | Azúcar: 13.2g | Vitamina A: 27.9IU | Vitamina C: 8.1mg | Vitamina D: 0.1pg | Calcio: 38mg | Hierro: 0.6mg | Magnesio: 12.4mg | Fósforo 29.8mg | Zinc: 0.2mg

Ingredientes y sustituciones

Solo necesitas 6 ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina con levadura – This flour already has leavening agents mixed in, which helps the muffins rise and gives them a light, airy texture. If you don’t have it on hand, you can make your own by combining all-purpose flour with baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Harina de almendra – This ingredient contributes to a moist crumb and adds a lovely flavor to your muffins. It also brings some extra protein. For a nut-free version, you can use additional self-rising flour or even cashew flour, which will work similarly.
• Aceite de oliva ligero – This oil adds moisture to the muffins and helps create a tender texture. You can easily substitute it with any other light-flavored oil that you enjoy baking with.
• Mandarin Juice – This provides the primary citrus flavor and moisture for the muffins. You can also use freshly squeezed navel orange juice if mandarins aren’t available. Avoid using lime or lemon juice, as they are too acidic for this recipe.
• Yogur sin lácteos – This ingredient helps to create a tender, moist muffin and provides a subtle tanginess. Any plain plant-based yogurt will work well here.
• Azúcar de caña sin refinar – This sweetens the muffins and helps with browning. Coconut sugar is also a good option, but it will make your muffins a bit darker, or you can use caster sugar.
• Mandarina Zest – This ingredient brings a concentrated, aromatic citrus flavor to the muffins. You can omit it if you prefer a less intense citrus taste.
• Extracto de vainilla – This enhances the overall flavor profile of the muffins, adding a warm, sweet note.
• Almendras laminadas – These are used as a topping and add a pleasant crunch and nutty flavor to the finished muffins.

How to Make Mandarin Muffins

These muffins are really easy to whip up in a few minutes.

Combine the dry ingredients in a large mixing bowl.

Incorporate the wet ingredients until smooth.

Transfer the batter to a muffin pan with paper cups.

Bake the muffins for 22-25 minutes at 350°F (180°C).

Consejos de repostería de Carine

Let me share a few more tips for a perfect mandarin muffin.

• Prepárate con anticipación – Measure out all your ingredients before you start mixing. This makes the baking process smoother and helps prevent any last-minute rushes or mistakes.
• Gentle Folding – When incorporating the flour, use a rubber spatula and fold it in gently. Overmixing can develop the gluten in the flour, leading to tough muffins.
• Distribución equitativa – Use an ice cream scoop to divide the batter evenly into the muffin holes. This ensures all your muffins bake at the same rate and come out consistently sized.
• Enfriar completamente – Let the muffins cool down entirely on a wire rack. This allows any steam to escape, preventing them from becoming soggy and helping them set properly.
• Opción sin frutos secos – If you need to make these muffins nut-free, remember to swap the almond flour for an extra 1/2 cup of self-rising flour.
• Citrus Swap – While mandarins are great, you can also use freshly squeezed navel oranges or tangelos for a similar result. Just stay away from limes or lemons, as they’re too tart.

More Fruity Muffin Recipes

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Muffins de piña y zanahoria

Magdalenas saludables de plátano y arándanos

Magdalenas De Naranja