These Dark Chocolate Orange Muffins are a delightful treat for your early mornings along with a fresh cup of coffee or tea. They're soft, chocolaty and nicely elevated by the citrusy aroma of oranges.

Dark Chocolate Orange Muffins [Vegan]



Cooking Time




Candied Orange Zest:

  • 2 large oranges
  • 1/8 cup org bourbon barrel aged maple syrup (or plain maple syrup)
  • 1/4 teaspoon organic cardamom powder

For the Muffin Dry Ingredients:

  • 3 1/2 cups organic gluten-free almond flour
  • 1 1/2 cup organic oat flour
  • 1 1/2 cup organic rice flour
  • 1/3 cup organic turbinado sugar
  • 2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon himalayan or celtic salt

For the Muffin Wet Ingredients:

  • 2 cups organic unsweetened apple sauce
  • 1 cup organic oat milk (or preferred plant-based milk)
  • 1 cup organic coconut cream (full-fat)
  • 1 cup organic dark chocolate chips (vegan, gluten-free)
  • 1/2 cup organic fresh orange juice (w/ pulp)
  • 1/2 cup orange zest (from approx. one large orange)
  • 3 tablespoons unrefined raw org coconut oil (melted)
  • 2 teaspoons apple cider vinegar


Dark Chocolate Rum Glaze:

  1. On a stove, in a small pan mix together the dark chocolate chips and coconut cream and rum extract – – bring to a gentle boil, whisking until the chocolate chips are completely melted and a smooth, creamy glaze is obtained.
  2. Cover and set aside.

For the Muffins:

  1. Preheat oven at 350° F.
  2. In a large bowl or stand up mixer bowl combine and whisk ALL DRY ingredients – stand up mixer is recommended or hand mixer alternatively.
  3. To the bowl of mixed dry ingredients, add ALL WET ingredients.
  4. Mix ingredients well starting up at low speed and increase to high speed once all ingredients are well incorporated.
  5. Mix batter for approximately 5-7 minutes. Do add extra 2 minutes at the very end. There isn’t an over-beating danger with a gluten-free batter.
  6. After the batter is well incorporated, add the dark chocolate chips and stir in slightly with a silicone spatula. Do not over stir.
  7. Prepare your 12 large or 24 small muffins liners/ in muffins tins (recommended), or individual silicone baking cups, or your preferred cupcake liners.
  8. With a spoon (or using a piping bag), add the muffin batter to each individual muffin mold. Sprinkle a few more dark chocolate chips if desired.
  9. (If you choose to top the muffins with the candied orange zest, place a tiny amount of the candied zest on top of each muffin before baking).
  10. Place the pans into the preheated oven and bake for 40-45 minutes (larger molds might need an extra 5 minutes).
  11. The muffin batter should start raising after 10-15 minutes.
  12. The muffins should be all raised and slightly browned at the end of the baking process (toothpick test recommended).
  13. Remove pans from the oven and take each muffins liner from the tin carefully one at the time and place them on a cooling rack to cool for 10-15 minutes.