These muffins are absolutely delicious and healthy! Allergic to gluten or not, you should try this recipe at-least once. I honestly feel that when you take essentials like flour out of baking it leaves you with things tasting like cardboard (at least the ones I have tried making so far). But this recipe my friends is so FLAVORFUL. These muffins are rich with orange, olive oil and almond flavor and so..so moist from the yogurt I added in the batter. I made the muffins this morning and have already had two and I am genuinely trying really hard to control myself from having the third one. They are super for breakfast or for an evening snack.
They look pretty dark, almost like chocolate muffins. They get this dark color from the red quinoa that I used as one of the flours but it can totally be substituted with the regular quinoa. I dry roasted my quinoa before making a flour out of it and it gave a really nice nutty flavor to the muffins. I also used oat flour and almond meal in the batter which broke the monotony of using just one type of gluten free flour and gave the muffins a lot of depth. Perhaps the reason why they don’t taste like cardboard.
I bet if you do this same recipe with chocolate instead of oranges – that would taste pretty good too. Let me know if some of you land up trying this recipe or a chocolate version of it.
Serving 12 muffins
Cooking time 15 minutes + baking time
1 cup quinoa flour (see notes below)
1 cup oats flour (see notes below)
1/2 cup almond meal (see notes below)
1 tsp baking powder
1/2 tsp baking soda
1 tsp almond extract
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup plain yogurt
1/2 cup olive oil
zest from 2 oranges
juice from 1 1/2 orange
segment of 1 to 2 oranges
- Preheat the oven to 350 F. Line the muffin tin with liners or spray it with some non stick oil.
- In a bowl combine both sugars and add orange zest to it. Using a fork mash and mix the zest well with the sugars. Cover the bowl and let the mixture sit for 5 to 10 minutes.
- Mix orange juice and yogurt, whisk to combine well & make a lump free mixture. Keep aside.
- In a separate bowl add quinoa flour, oat flour and almond meal. Stir in the baking powder and baking soda and roughly mix to combine.
- In a large bowl add eggs, orange zest infused sugar, olive oil and almond extract. Whisk to combine well.
- Add the flour mixture to the egg mixture and fold gently to combine well.
- Add the yogurt and orange juice mixture to the batter and continue to fold gently.
- Lastly add the orange segments and mix well.
- Spoon a ladle-full batter into the muffin tin and bake for about 20 to 25 minutes or till a skewer comes out clean upon inserting in the center of the muffin.
- Cool completely before serving.
To make quiona flour: Dry roast quinoa in a pan on medium low heat for about 4 minutes while stirring continuously. Once you start getting the crackling/popping sound from your pan cook for about a minute and then turn the heat off. Transfer the quinoa to a plate and let it cool completely. Place the cooled roasted quinoa into a food processor and pulse till it starts resembling flour.
To make oat flour: Place the oats into a food processor and pulse till it starts resembling flour.
To make almond meal: Place the almonds into a food processor and pulse till it starts resembling bread crumbs. Do not over pulse the almonds or you with land up with almond butter.