Mandarin Muffins

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5 from 1 vote

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www.theconsciousplantkitchen.com

These 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mandarin-muffin/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 214.2kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Self-Rising Flour (note 1)
¾ cup Almond Flour (note 2)
⅓ cup Light Olive Oil (note 3)
⅔ cup Mandarin Juice (note 4) about 4 large Mandarin oranges
½ cup Dairy-Free Yogurt (note 5)
⅔ cup Unrefined Cane Sugar (note 6)
1 tablespoon Mandarin Zest from the previous mandarins
1 teaspoon Vanilla Extract

Toppings

⅓ cup Sliced Almonds

US Customary - Metric

Instructions

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.

Notes

Note 1: If you don't have self-rising flour, stir 1 1/2 cups all-purpose flour with 3 teaspoons of baking powder. I haven't tried all-purpose gluten-free flour for this recipe, so I can't guarantee it works.

Note 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.

Note 3: Or any light-flavor oil you love.

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

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

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

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

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

Nutrition