Mandarin Muffins (Healthy, No Eggs)

By Carine Claudepierre
Published on 06/22/2025

5 from 1 vote

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Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 6 simple ingredients to make this recipe. Here’s how to pick and swap them.

Self-Rising Flour – 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.

Almond Flour – 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.

Light Olive Oil – 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.

Dairy-Free Yogurt – This ingredient helps to create a tender, moist muffin and provides a subtle tanginess. Any plain plant-based yogurt will work well here.

Unrefined Cane Sugar – 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.

Mandarin Zest – This ingredient brings a concentrated, aromatic citrus flavor to the muffins. You can omit it if you prefer a less intense citrus taste.

Vanilla Extract – This enhances the overall flavor profile of the muffins, adding a warm, sweet note.

Sliced Almonds – 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.

Dry Mandarin Muffins ingredients in a bowl.

Combine the dry ingredients in a large mixing bowl.

Incorporate the wet ingredients until smooth.

Transferring the Mandarin Muffin batter to the muffin tin with an ice-cream scoop.

Transfer the batter to a muffin pan with paper cups.

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

Carine’s Baking Tips

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

Prep Ahead – 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.

Even Distribution – 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.

Cool Completely – 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.

Nut-Free Option – 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.