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Vegan Orange Almond Muffin

  • recipe image cover
  • recipe image cover





Calling all citrus lovers, the fresh squeeze is here

If you’re a lover of refreshing, zing and light flavours this is definitely a recipe to try. With a total of 6 ingredients, this is super easy to make – no sifting required, no special utensils, a muffin tray, a mixing bowl, grater, knife and spoon and you’re set!

I’ve seen some recipes that call for a large number of egg whites, other’s with multiple cups of icing sugar – this has neither, and frankly doesn’t need it.

The optional extra is a thin slice of orange to the side, it’s mostly cosmetic but does add a little extra punch as you enjoy one of these yummy morsels.

I haven’t tried this recipe using purchased orange juice, my recommendation is to have a big bowl of fresh oranges – they’re inexpensive to buy (most of the time) and if you don’t get around to using them all then you’ve got fresh squeezed OJ ¬†go with breakfast!


2 1/2 C almond meal
1 c gluten free plain/all purpose flour
2 tbsp. fresh grated orange rind
2 c fresh squeezed orange juice (I used about 5 medium Navel oranges and reserved 1/2 of 1 for the slices on top of the muffins)
1 tbsp. rice malt syrup
1/4 almond milk
1 tbsp. nuttelex, melted


Preheat the oven to 175C (fan forced).
Lightly grease a 12 hole muffin tin.
In a mixing bowl, add all the ingredients and mix well until there are no lumps and everything is combined.
Spoon the mixture into the muffin holes, about 3/4 full.
If desired, top with a thin half slice of orange, bake for 20 minutes until golden edges have formed.
Allow to cool in the muffin tin before turning out.