Mandarin Muffins (Healthy, No Eggs)

Estes 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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Mandarin Muffins

Estes 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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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 20 minutos minutos

Tempo total: 30 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 12 bolinhos

Calorias: 214.2 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 ½ copos Farinha Auto-Crescente - (nota 1)
• ▢ ¾ xícara Farinha de amêndoa - (nota 2)
• ▢ ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 3)
• ▢ ⅔ xícara Mandarin Juice - (note 4) about 4 large Mandarin oranges
• ▢ ½ xícara Iogurte sem laticínios - (nota 5)
• ▢ ⅔ xícara Açúcar de cana não refinado - (nota 6)
• ▢ 1 colher de sopa raspas de tangerina - from the previous mandarins
• ▢ 1 colher de chá de extrato de baunilha

Toppings

• ▢ ⅓ xícara Amêndoas fatiadas

Instruções

• 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 conversor sem glútenMas não se esqueça do fermento em pó.

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 3Ou qualquer óleo de sabor suave que você goste.

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.

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

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

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Nutrição

Servindo: 1bolinho | Calorias: 214.2kcal | Carboidratos: 26.9g | Proteína: 4.2g | Gordura: 11.2g | Gordura saturada: 1.2g | Gordura poliinsaturada: 1.1g | Gordura monoinsaturada: 5.2g | Gordura trans: 0.001g | Sódio: 1.9mg | Potássio: 66.1mg | Fibra: 1.5g | Açúcar: 13.2g | Vitamina A: 27.9IU | Vitamina C: 8.1mg | Vitamina D: 0.1µg | Cálcio: 38mg | Ferro: 0.6mg | Magnésio: 12.4mg | Fósforo: 29.8mg | Zinco: 0.2mg

Ingredientes e Substituições

Você só precisa de 6 ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.

• Farinha Auto-Crescente – 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 conversor sem glútenMas não se esqueça do fermento em pó.
• Farinha de amêndoa – 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.
• Azeite de oliva light – 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.
• Iogurte sem laticínios – This ingredient helps to create a tender, moist muffin and provides a subtle tanginess. Any plain plant-based yogurt will work well here.
• Açúcar de cana não refinado – 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.
• raspas de tangerina – This ingredient brings a concentrated, aromatic citrus flavor to the muffins. You can omit it if you prefer a less intense citrus taste.
• de extrato de baunilha – This enhances the overall flavor profile of the muffins, adding a warm, sweet note.
• Amêndoas fatiadas – 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).

Dicas de confeitaria da Carine

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

• Prepare com antecedência – 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.
• Distribuição uniforme – 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.
• Legal 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.
• Opção sem nozes – 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.

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