I am not just telling you this, I am being VERY serious when I say: these gluten free muffins have the BEST texture. I think a lot of times when cooking with GF flours, it is hard to get the baked good to bind well like it would if it had gluten flour. However, these beat the odds! However, I have a very special secret to ensure this that you do NOT want to miss. These Perfect Gluten Free Orange Lemon Muffins are sure to be show stopper, and perfect for the holidays as well.
What makes the texture so perfect in these Perfect Gluten Free Orange Lemon Muffins?
Pecans: Pecans are wonderful for so many reasons, one being that they pair great with sweetener and pulverize great for flour. Pecans are a nutrition power house. They are packed with antioxidants, minerals and vitamins. They also aid in weightless, are wonderful for immunity and brain health. So basically….. perfect to jump start your morning with these muffins!
Cashews: Cashews are a PERFECT ingredient for the flour, because their high healthy fat content like the pecans make it easy to pulverize for flour. Cashews also are used so often for vegan and dairy free recipes because they make recipes “creamy” without dairy.
Dates: Dates bring the cashews and pecan together and create the perfect bind for the flour, while also making it moist ( yes, I said it hahah but it is true!) Leads us to the perfect texture. Also, part of the natural sweeteners in this recipe that make it nutritious, and packed with antioxidants as well.
Can these muffins be made Dairy Free?
Yes! This recipe can be made with Dairy Free yogurt like So Delicious. As well as using Dairy Free cream cheese for the frosting.
How Best Store These Muffins:
With the cream cheese frosting, they need to be refrigerated in an air tight container. However, I save some without cream cheese frosting for breakfasts and those are great to store in air tight container on counter top for up to 4 days.
Can these muffins be made with Whole Wheat Flour?
I have not tried this recipe with whole wheat flour. The combination of pecans, cashews and dates with the GF flours, truly makes you not want/wish Gluten flour was in the recipe. So trust me– this is a must make!
What Ingredients Do We Need For Gluten Free Orange Lemon Muffins
- Cashews
- Dates
- Almond flour
- Coconut flour
- Gluten Free Old-fashioned Oats
- Baking soda
- Salt
- Cardamon
- Coconut sugar
- Eggs
- Coconut oil
- Greek yogurt
- Lemon
- Orange
- Maple syrup
- Vanilla extract
- Almond extract
How to make these Perfect Gluten Free Orange Lemon Muffins:
Pre heat oven to 350 degrees & line a 12 cup muffin tin with muffin liners
1. In a food processor add 1/2 cup pecans, 1/2 cup cashews. Pulse until fully fine, then add in 2 dates pitted, broken into 4 pieces. Then pulse again until throughly combined & when you press the mixture down it sticks together.
2. In medium sized bowl pour the food processor mixture in it. Then add almond flour, coconut flour, baking soda, salt, cardamon, coconut sugar, lemon zest, orange zest & oats. Then whisk until throughly combined. The food processor mixture will leave crumbs in the dry mixture. Take your hands & break apart as much as you can.
3. In a medium microwave safe bowl add coconut oil & melt in microwave in 30 seconds increments. Then add in greek yogurt, maple syrup, vanilla extract, almond extract, orange juice & lemon juice. Whisk until throughly combined.
4. In a high power blender, pour in all the dry ingredients & then pour the wet ingredients on top. Blend on low for 1 minute, then rev up to medium high for another 1-1 1/2 minute. Then pour batter evenly into the 12 cup muffin tins. Then at 350 degrees, cook for 12-15 minutes. Check with tooth pick at 12 minutes, however, I have found it needing 3 more minutes. Every oven is different though, so start with 12.
5. In a hand mixer safe bowl add the glaze ingredients: cream cheese, maple syrup, lemon juice & vanilla extract. Then mix with hand blender until full combined. Wait until muffins are cooled to top with frosting. Then sprinkle extra zest on top of each 🙂
What Other HGHF Sweet Treat Recipes Should I Make?
Healthy and Easy Strawberry Muffins
Easy Superfood Blueberry Breakfast Cookies
Easy Berry French Toast Bake
Simple Apple Pecan Oatmeal Bake
Perfect Gluten Free Orange Lemon Muffins
Ingredients
Perfect Gluten Free Orange Lemon Muffins
- 1/2 cup pecans
- 1/2 cup cashews
- 2 dates ( pitted )
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup old-fashioned oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cardamon
- 2 tbsp coconut sugar
- 2 eggs
- 4 tbsp coconut oil
- 1/2 cup greek yogurt
- 2 lemon for : 2 tbsp fresh lemon juice 1 tsp lemon juice, 1 tbsp lemon zest
- 1 large orange for: 2 tbsp fresh orange juice 1 tbsp orange zest
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Tangy Cream Cheese Frosting
- 1 cup cream cheese
- 7 tsp maple syrup
- 2 tsp vanilla extract
- 2 tsp lemon juice
Instructions
- Pre heat oven to 350 degrees & line a 12 cup muffin tin with muffin liners
- In a food processor add 1/2 cup pecans, 1/2 cup cashews. Pulse until fully fine, then add in 2 dates pitted, broken into 4 pieces. Then pulse again until throughly combined & when you press the mixture down it sticks together.
- In medium sized bowl pour the food processor mixture in it. Then add almond flour, coconut flour, baking soda, salt, cardamon, coconut sugar, lemon zest, orange zest & oats. Then whisk until throughly combined. The food processor mixture will leave crumbs in the dry mixture. I take my hands & break apart as much as I can, but once you put it in the blender it will all be thoroughly combined.
- In a medium microwave safe bowl add coconut oil & melt in microwave in 30 seconds increments. Then add in greek yogurt, maple syrup, vanilla extract, almond extract, orange juice & lemon juice. Whisk until throughly combined.
- In a high power blender, pour in all the dry ingredients & then pour the wet ingredients on top. Blend on low for 1 minute, then rev up to medium high for another 1-1 1/2 minute. Then pour batter evenly into the 12 cup muffin tins. Then at 350 degrees, cook for 12-15 minutes. Check with tooth pick at 12 minutes, however, I have found it needing 3 more minutes. Every oven is different though, so start with 12.
- In a hand mixer safe bowl add the glaze ingredients: cream cheese, maple syrup, lemon juice & vanilla extract. Then mix with hand blender until full combined. Then when muffins are done, wait until they are FULLY cooled, then glaze each muffin. Then I sprinkle extra zest on top of each 🙂
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