Light, fluffy, citrusy, and sweet! These glazed Blood Orange Muffins are the perfect easy snack or healthy dessert. Vegan and gluten-free too!
I may have gotten a little bit sidetracked with valentine’s things (a.k.a. all the chocolate and raspberry and heart-shaped recipes) and put off posting these glorious little muffins, but I did not forget. They are too perfect and fluffy, and my love for muffins in general is much too deep. I could never forget.
As seems to be the theme lately, it took quite a few tries to get these Blood Orange Muffins just right, but ooooooooh was it worth it. I wanted the texture to be peak muffin deliciousness––fluffy, moist, flawless crumb, golden crusty top, you get it. And they check off the whole damn list with flying colors.
Delicious glazed, delicious bare, delicious warm from the oven, delicious with lemons once blood oranges are no longer in season.
Happy citrusy sweet muffin making to you!
Blood Orange Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: american
Description
Light, fluffy, citrusy, and sweet! These glazed Blood Orange Muffins are the perfect easy snack or healthy dessert. Vegan and gluten-free too!
Ingredients
- 3/4 cup (180g) nondairy yogurt
- 3/4 cup (180g) blood orange juice*
- 1/2 cup (160g) agave**
- 1 tsp vanilla extract
- 1 3/4 cups (210g) oat flour
- 1 1/2 cups (180g) almond flour
- 1/4 cup (30g) tapioca flour***
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom (optional)
- 1 tsp cinnamon
- 1 tbsp orange zest
- 1/2 tsp salt
Glaze****
- 1 cup powdered sugar
- 1–2 tbsp blood orange juice
Instructions
- Preheat the oven to 350ºF.
- Whisk together the yogurt, blood orange juice, agave, and vanilla.
- Add the remaining ingredients and stir to combine.
- Spoon into a muffin pan lined with paper liners.
- Bake for 30-35 minutes at 350ºF. The tops will be golden brown when they are done, and the center should spring back when lightly pressed.
- Cool for 10 minutes before removing from the pan.
- Eat warm or cool completely before glazing.
- Whisk together the glaze ingredients until smooth, and drizzle over top of the muffins. Chill until set.
- Store in the fridge in an airtight container for up to a week, or freeze (un glazed) for longer storage).
Notes
*Or any citrus juice, they are delish with regular orange juice or lemon too!
**You can use maple syrup or honey, but I prefer the neutral flavor of agave to not overpower the citrus.
***Or two flax eggs (2 tbsp ground flax + 6 tbsp water), but they won’t be as light/fluffy.
****Or for a refined sugar free glaze, try this recipe instead with blood orange juice.
Nutrition
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 8g
- Sodium: 155mg
- Fat: 4g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
Keywords: gluten free, dairy free, healthy, breakfast, snack, dessert, glaze, egg free, easy, citrus, fluffy
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I often cook using whole oranges (cut in half with skin on,boiled and purée, just like applesauce). It makes awesome cakes, muffins etc. I wonder why I don’t see many recipes based on that. I will experiment those muffins with blood orange purée …and a matcha glaze.
Whoa I’ve never heard of that but it sounds amazing!! Kinda like marmalade? But without sugar added…I am so intrigued and imagine it would be amazing in baking too! Keep me updated, sounds like a delicious plan🤗
i would say it’s just like pumpkin or apple sauce, but made with whole oranges. I use it a lot in baking during winter, when there’s no more pumpkin, + pairs well with cranberries, chocolate and almonds. I use organic oranges though, because I don’t peel them.
That is such an amazing idea, I’m inspired😊 Thanks for sharing Catherine!
I know you have the flax eggs as a replacement for the tapioca, but would arrowroot work also? Or would they still lack fluffiness? Thanks again for such a delicious looking recipe! 🙂
Oh yes, arrowroot will work perfectly too! Hope you enjoy Hannah 🙂
I’m obsessed with that second to last shot – such a good one! Also, I have a big bag of heirloom oranges (as I mentioned on IG) and they are begging to make their way into a citrusy baked good!
★★★★★
It’s truly not fair that I will not BE THERE in person to taste one of these Heirloom Orange Muffins (such a swanky name even💁♀️😂) Can’t wait to see/hear about them though!
Hello there, I’m wondering if the Oat flour in the recipe for Blood Orange muffins is gluten free? I’m a Coeliac and can’t have oats as they have the gluten protein.
I know it says they’re Gluten free so I just want to clear this.
Thank you. Looking forward to your reply. 😀
It depends on what brand you buy, the one I linked to is GF yes! Or you can buy certified GF oats and grind your own flour 🙂
Hi Natalie, I think what Diane is referring to is the fact that the oat, in Australia/New Zealand is not considered gluten free as we take into account avenin protein in the oat. The gluten free oats you refer to are environmentally gluten free but the oat is still not gluten free. Therefore for us this recipe cannot be and is not gluten free. Around 1 in 5 coeliacs are affect by oats. I know that the rest of the world is ok about environmentally gf oats so its perfectly fine for you to call it gluten free and us in Australia/New Zealand need to know our rules and only apply these rules locally.
I do wish the rest of the world followed suit though. Because of this difference in the oat rule, we have experienced problems with Australian gf producers creating products containing oats. We once bought a rare gluten and egg free dessert for my daughter, resulting in her having extreme pain because it contained oats in the so called gf product she produced. Their ignorance of the rules in Australia and all the online gf recipes containing oats causes problems. From that day on, I always check ingredients of every so called gf product. The number of times it hasn’t been gf is scary and their ignorance of Australian standards frustrating. Most Australian producers of gf products fix there problems when you let them know that oats cannot be used but some ignore you, like Hippy Lane, all they do is just exacerbate the problem.
YUM! Thanks for another great recipe! I did not have tapioca or flax so used 2 eggs and it turned out perfect.
★★★★★
YAY!! I am so happy you loved them, thanks for the feedback Suzi🤗 Happy Saturday!
Is it possible to sub tapioca with cornstarch?
Yes that will work!
Hi!! The link to the other glaze appears broken! Would love to see it!! xox
My bad, thanks for letting me know! Fixed now, here it is as well: https://feastingonfruit.com/lemon-yogurt-bundt-cake/