How do I store these oat muffins?

Store leftover muffins in an airtight container in the fridge for up to 1 week.

Can I freeze my muffins?

Yes! We love to make and freeze big batches of these orange oat muffins to have on hand for a quick breakfast or easy afternoon snack. Store them in the freezer for up to 4 months.

Can I use almond flour instead of coconut flour?

Yes, you should be able to but it might take a little testing depending on what type of protein powder you use. Start with a 1:1 swap.

What can I use instead of protein powder?

Feel free to use peanut flour or chickpea flour instead of protein powder. The texture will vary slightly based on what you use, but your muffins will still be tasty!

Coconut Orange Muffins (Gluten Free)

Name: Gluten Free Coconut Orange Muffins
Prep time: 10 min
Cook time: PT-476161H21M15S
Total time: PT-476161H21M15S
Cuisine: American
Ingredients: 1 cup (around 105 – 115 grams) gluten free oat flour *See notes; 1/2 cup (55-60 grams) coconut flour, sifted; 4 Tablespoons (30-40 grams) vanilla plant protein; 1 teaspoon baking soda; 1 Tablespoon arrowroot starch; 1/4 teaspoon kosher salt; 1/4 cup monk fruit sweetener; 1 cup fresh orange juice; 1 egg or flax egg (see notes); 2 Tablespoons melted refined coconut oil; 1/4 teaspoon vanilla extract; 1/2 cup non dairy milk; 1/2 cup shredded unsweetened coconut, divided; Orange slices to garnish

Description

Soft and fluffy, these Gluten Free Coconut Orange Muffins are loaded with sweet and tangy orange flavor and perfect for breakfast and snacks! Dairy free friendly!

Ingredients

Units Scale

1 cup (around 105 – 115 grams) gluten free oat flour *See notes
1/2 cup (55-60 grams) coconut flour, sifted
4 Tablespoons (30–40 grams) vanilla plant protein
1 teaspoon baking soda
1 Tablespoon arrowroot starch
1/4 teaspoon kosher salt
1/4 cup monk fruit sweetener
1 cup fresh orange juice
1 egg or flax egg (see notes)
2 Tablespoons melted refined coconut oil
1/4 teaspoon vanilla extract
1/2 cup non dairy milk
1/2 cup shredded unsweetened coconut, divided
Orange slices to garnish

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Instructions

Preheat the oven to 375° F. Line or grease a muffin pan. Set aside.
Combine the dry ingredients; the oat and coconut flours, protein powder, baking soda, starch (tapioca or arrowroot), sweetener, and salt in a large mixing bowl.
In a separate mixing bowl, whisk together the orange juice, egg, vanilla extract, oil, and milk.
Working in batches, combine the dry ingredients with the wet ingredients. If needed, use a hand mixer to mix the batter together until smooth. NOTE – If the batter is too dry (thick), gradually add more milk (2-4 tbsp).
Fold in the shredded coconut. Save a few tablespoons for topping. Scoop the batter into the prepared muffin pan.
Sprinkle the top of each muffin with shredded coconut, and place a thinly sliced orange on top.
Bake for 18-25 minutes. Check for doneness after 15 minutes.
Remove from the oven, and allow the muffins to cool in the pan for 5 minutes before removing them from the muffin pan.
Store leftover muffins in an airtight container in the fridge for up to 1 week or freeze up to 4 months.

Notes

Tip – Oat flour gram measurements may slightly vary based on if you made your own oat flour or store bought.

Substitutes – 1 flax egg may be substituted for the 1 egg. 1 tbsp flax meal to 2.5 tbsp water. Mix together and let it sit to gel for 10 minutes. Stir in the flax egg after combining the wet/dry ingredients. If you don’t have plant based protein, substitute with 2 Tablespoons additional oat flour. Taste and texture will vary.

Prep Time: 10 minutes
Cook Time: 18-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 130
Sugar: 3.7 g
Sodium: 155.4 mg
Fat: 5.7 g
Saturated Fat: 3.7 g
Carbohydrates: 15.2 g
Fiber: 3.9 g
Protein: 5.1 g
Cholesterol: 18.6 g