If you’re looking for a deliciously moist muffin that’s both gluten and refined sugar-free, look no further than these Almond Flour Orange Muffins. With just 9 simple ingredients, these muffins are bursting with natural sweetness and the bright, zesty flavor of fresh orange. They strike the perfect balance—not too sweet, just enough to satisfy your cravings without going overboard. Plus, they’re made in one bowl, making cleanup a breeze! Whether you’re grabbing one for breakfast or an afternoon snack, these muffins are sure to become a go-to in your baking routine.
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These Almond Flour Orange Muffins are truly the perfect combination of moist, tender crumb and the bright, citrusy flavor of fresh orange.
Why You’ll Love These Almond Flour Orange Muffins
First off, this recipe uses just 9 ingredients and requires only one bowl—making it incredibly easy to prepare. No need for complicated mixing or special equipment. Plus, since they’re made with almond flour, they’re naturally gluten-free and rich in healthy fats, making them a great option for those following a gluten-free or lower-carb diet. The sweetness comes naturally from the orange zest and a touch of monk fruit, so you won’t find any refined sugar here!
These muffins strike the perfect balance: they’re sweet, but not overly so. The orange flavor is fresh and vibrant, and the almond flour gives them a rich, satisfying texture.
These muffins are also packed with all wholesome ingredients and have a whopping 12 grams of protein each!
Ingredients:
- Eggs (large, organic)
- Maple syrup (organic)
- Greek yogurt (plain, organic, nonfat)
- Vanilla extract (organic)
- almond flour (organic)
- baking powder
- baking soda
- salt
- orange (zest of 1 orange)
How To Make Them
- Preheat your oven to 350°F. Line a 12 count standard sized muffin tray with parchment paper muffin liners. Set aside.
- In a large mixing bowl, whisk together the wet ingredients (egg, yogurt, syrup, and vanilla extract).
- Add in the dry ingredients (almond flour, salt, baking powder, baking soda, and orange zest). Fold the dry ingredients into the wet. Do not over mix.
- Divide the batter among the 12 prepared muffin liners. Bake for 22 minutes. Allow to cool for 10 minutes before removing from muffin tin. Top with powdered (confectioner’s) style monk fruit for best results!
Flavor Variations to Try
While these almond flour orange muffins are delicious on their own, there are endless flavor variations you can try to suit your personal taste. Add in some chocolate chips for a sweet, indulgent twist, or toss in chopped nuts like almonds or walnuts for a bit of crunch. If you’re a fan of berries, try folding in some fresh or frozen blueberries, raspberries, or even cranberries to give your muffins a burst of fruity goodness. The beauty of these muffins is that you can easily adjust the flavors to match what you have on hand or what you’re in the mood for!
Tips for the Best Results
To ensure your muffins come out perfectly every time, there are a few tips to keep in mind:
- Parchment paper liners are a must. They’ll make it so much easier to remove the muffins without sticking or crumbling.
- Don’t substitute the almond flour—this recipe has been specifically developed for almond flour, and other flours won’t provide the same texture or result.
- Be sure to zest the orange—fresh zest adds a vibrant flavor that really makes the muffins shine. The zest is key to bringing out the best orange taste without making them too tangy.
- What really tops these muffins off – try topping your muffins with a light dusting of powdered monk fruit after they’ve cooled. It’s the perfect finishing touch and adds a delightful, “chef’s kiss” quality to these already delicious treats.
How To Store Leftovers
Store your leftover muffins at room temperature, covered for up to 4 days or in the fridge for up to 1 week for ultimate freshness.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Almond Flour Orange Muffins are a go-to recipe for anyone who loves a healthy yet delicious treat. They’re naturally sweet, gluten-free, and refined sugar-free, making them perfect for those with dietary restrictions or anyone looking to eat a little cleaner. Plus, they’re super easy to make and can be customized with a variety of flavor additions to suit your mood.
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Description
If you're looking for a deliciously moist muffin that's both gluten and refined sugar-free, look no further than these Almond Flour Orange Muffins. With just 9 simple ingredients, these muffins are bursting with natural sweetness and the bright, zesty flavor of fresh orange. They strike the perfect balance—not too sweet, just enough to satisfy your cravings without going overboard. Plus, they’re made in one bowl, making cleanup a breeze! Whether you’re grabbing one for breakfast or an afternoon snack, these muffins are sure to become a go-to in your baking routine.
Ingredients
Instructions
-
Preheat your oven to 350°F. Line a 12 count standard sized muffin tray with parchment paper muffin liners. Set aside.
-
In a large mixing bowl, whisk together the wet ingredients (egg, yogurt, syrup, and vanilla extract).
-
Add in the dry ingredients (almond flour, salt, baking powder, baking soda, and orange zest). Fold the dry ingredients into the wet. Do not over mix.
-
Divide the batter among the 12 prepared muffin liners. Bake for 22 minutes. Allow to cool for 10 minutes before removing from muffin tin. Top with powdered (confectioner's) style monk fruit for best results!
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 1.9g10%
- Cholesterol 54.6mg19%
- Sodium 88mg4%
- Total Carbohydrate 18.9g7%
- Dietary Fiber 4.5g18%
- Sugars 10.2g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.
User Reviews
These turned out wonderful! I added some mini chocolate chips to the dry ingredients and the chocolate orange combo is so good.
Ooh I love the chocolate chips addition! I will need to try that! Thanks so much for your review:)
Currently in the oven. The batter tasted AMAZING! Can’t wait to try them after they’re done.
Hey Sarah! Hope you loved them. These also make your kitchen smell SO yummy!:)
Sorry to say, they tasted of baking soda. Perhaps my fault, as I used metric measurements. Easy to make. Really disappointed.
Hi Miriam,
Sorry to hear that. I would definitely double check your measurements because I have never had a bad review on this recipe and it is one of my all time favorites!
I can’t have anything that spikes my blood sugar ( male syrup). Can I use allulose instead? Do I need to add something liquid to make up for the lack of syrup? TY
Hey Tina! I would not swap a wet ingredient for a dry ingredient, as it would alter the texture and consistency of the batter! Organic, pure maple syrup is refined sugar free & does not spike blood sugar levels like cane sugar does though.
Fantastic! I have special requests for these. Can I use lemons in this recipe? The best.
Hey Valerie! You definitely can!
These are DELICIOUS! I used strained full-fat A2 yogurt, and they came out great. They have a fluffy texture. I’ll try them with lemon zest, too as I know I’ll be making these little gems over and over. Thank you for a great wheat-free and refined sugar-free recipe!
Yay I am so glad you liked them! Good to know that they work with different yogurt:) Lemon is quite yummy as well!
Loved this recipe. I only found the smaller parchment papers and didn’t have any of my own- Bake maybe 17/18 minutes. VERY good. I could have even added more zest.
Hi Lola! Thanks so much for your feedback. I am so glad you liked these! I have the paper liners I used linked in this post:)
Made this recipe last night and we absolutely loved it! So delicious. I used a blood orange for zest and even added some of the juice from it. Easy to make and so good.
Ooh I will have to try a blood orange next time I make these. YUM! Thanks so much for your feedback:)
I have never been able to nail gluten free muffins until this recipe. It so simple you can’t mess it up ! Definitely try it if you are thinking about it.
They are so easy to make! I am so glad you enjoyed them:)
We really enjoyed these. Had been looking for a gluten free muffin recipe that was reasonably carb smart and these fit the bill perfectly. I used orange extract instead of vanilla and added low sugar Crazins. Otherwise followed exactly. Thanks!
Hi Chris! I am so glad you enjoyed them. Love the orange extract & craisin addition!
yummy!!!
Hey Shreya! My recipe calls for plain, nonfat Greek yogurt, so I can not guarantee the recipe will turn out the same with a different yogurt! I am sorry to hear that. I have not heard of anyone having issues with this recipe!
You could definitely mix in blueberries if you wanted!
Hey Katie, my muffins turned out dense and doughy as opposed to light in fluffy, is this normal? I followed your instructions exactly – just that the Greek yogurt I used was 5% fat.
I have not tried 5% in this recipe but I am sure it would be ok!
Hye Debbie. Yes, the measurements listed are correct. Almond flour is a lot more dense than your traditional all-purpose flour. This recipe yields 12 large muffins.
Hey Jane – Yes that is correct. Almond flour has a lot different of a texture than regular all-purpose flour.
Hi Janet – The nutritional information is at the bottom of the recipe card. Hope this helps!
1
Could you use other fruit, such as blueberries in place of orange?
Hi! I only have 5% fat greek yogurt, no nonfat. Will the recipe still produce the same results?
Is the recipe for Orange Almond Flour muffins correct? Yield of 12 muffins from 4-1/2 cups of almond flour??? That seems excessive and expensive. I would have guessed something like 2 cups or so of almond flour for 22 muffins. Now if you say this recipe yields 2 dozen muffins, I would believe it. Sounds wonderful!
Seems like a lot of flour for a dozen muffins. Is 4.5 cups correct? No oil?
Hi Janet – The nutritional information is at the bottom of the recipe card. Hope this helps!
I’m a little confused about the nutrition info. How many calories and fat are in one muffin?