These paleo, gluten free and vegan muffins incorporate mandarin orange juice and zest into almond meal with a hit of desiccated coconuts and are topped with Chinese almond and some mandarin orange zest. This recipe will result in really tasty, aromatic and nutritious muffins.
Mandarin Orange Almond Muffins [Vegan, Paleo, Gluten-Free]
- 4 1/4 cups almond meal
- 1/2 cup arrowroot starch
- 3 tablespoons desiccated coconut
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1/2 cup agave syrup
- 2 teaspoons vanilla extract
- 1 cup water
For the Mandarin Orange Juice (1 1/4 cup):
- 4 medium mandarin oranges (choose mandarin oranges with thicker and firmer skin)
- 1 teaspoon grated mandarin orange zest
For the Toppings:
- 1/3 cup ground Chinese Almond or blanched almond
- 1 1/2 tablespoons grated mandarin orange zest
For the mandarin orange juice:
- Place peeled and seeded mandarin oranges and 1 teaspoon mandarin orange zest into a food processor and pulverize until you get a smooth juice. Strain through a fine sieve, using a tablespoon to press on the mandarin orange pulp to release more juice. You need 1 1/4 cup of mandarin orange juice.
For the muffin batter:
- Mix all the wet ingredients together in a medium mixing bowl. Set aside.
- Add all the dry ingredients into the mixing bowl of an electric mixer and then attach the wire whip or beater. Using medium speed, mix for about 2 minutes or until ingredients are well combined.
- Continue on low speed, gradually pour the wet ingredients mixture prepare in step 1 into electric mixing bowl and then increase speed to medium and mix for another 2 minute.
- Then gradually add in the mandarin orange juice and continue to mix the ingredients on low speed for another 2 minutes.
- Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
- Mix on medium setting for another 5 minutes or until batter is well combined.
For cooking the muffins:
- Pre-heat fan-forced oven to 310°F and line muffin pans with muffin liners.
- Spoon and fill each muffin pan with some batter, until it reaches nearly the top edge of the pan.
- Sprinkle some ground Chinese almonds or blanched almonds and mandarin orange zest onto the top of each cupcake pan. Use a small spoon to even out the top of the muffin batter.
- Bake the muffins for 40 minutes or until golden brown and tooth pick comes out clean.
- Cool in muffin pan for 5 minutes, then remove and place the cooked muffins on a cooling rack.