Gluten Free Orange Muffins
on May 20, 2019, Updated Apr 05, 2024
Gluten Free Orange Muffins with sweet orange glaze. These citrusy muffins taste like sunshine in every bite! Perfect texture gluten free muffin recipe.
These gluten free orange muffins taste like pure heaven in every bite.
They are all things a delicious muffin should be:
- sweet, but not overly so
- fluffy, not dry, and do not fall apart (i.e. the perfect gluten free recipe)
- drizzled with an extra flavor pop of delicious glaze
Basically we have the cousin to my gluten free lemon muffins.
I can’t pick a favorite because they are both so delicious!
Ingredients to make orange muffins
- oat flour
- coconut flour
- greek yogurt
- eggs
- orange zest
- orange juice
- vanilla extract
- olive oil
- baking powder
- salt
- cane sugar
- powdered sugar
How to make muffins gluten free
The key to that perfect texture that doesn’t crumble is my combination of oat flour, coconut flour, and greek yogurt.
It’s the magical trio for gluten free muffin making.
If you’ve struggled to make great texture gluten free treats, just search the archives on Build Your Bite for many more delicious recipes just like this one!
These are great warm from the oven, or chilled in the fridge.
I store the leftovers in the fridge for that great chilled icing texture that tastes like frosting!
These muffins were a hit all around!
Enough protein to call it breakfast, but sweet enough to be dessert.
The best kind of muffins if you ask me!
More Gluten Free Recipes
- Gluten Free Chocolate Chip Muffins
- Gluten Free Pumpkin Muffins
- Gluten Free Brownies
- Gluten Free Chocolate Mug Cake
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Gluten Free Muffin Recipe
Gluten Free Orange Muffins
Ingredients
For The Orange Muffins
- 1 cup gluten free oat flour
- ¾ cup coconut flour
- ¾ cup plain 0% greek yogurt
- 3 eggs
- 2 tablespoons orange zest
- 4 tablespoons orange juice, freshly squeezed
- 1 tablespoon vanilla extract
- 5 tablespoons olive oil
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup cane sugar
For the Glaze
- ½ cup + 1 tablespoon powdered sugar
- 1 ½ tablespoons orange juice, freshly squeezed
Instructions
- In a large bowl, whisk together yogurt, olive oil, orange juice, vanilla, orange zest, eggs, and sugar
- In a separate bowl, whisk together oat flour, coconut flour, baking powder, and salt.
- Add the dry mixture to the wet, and whisk until just combined
- Line a muffin tin with parchment paper muffin liners (these will ensure the muffins do not stick)
- Distribute batter evenly into the 12 muffin cups, then shake/tap the pan on a flat surface until the batter settles flatly
- Bake at 350 degrees for 28 – 32 minutes, or until a toothpick inserted comes out clean
- In a small bowl, whisk together powdered sugar and orange juice to make the glaze
- Drizzle glaze over muffins and enjoy!
I’m looking to do more gluten free, although I’m not gluten intolerant. Would using all coconut flour work as well (need to keep carbs lower)? Would using a combination of almond and coconut flours work, as well?
I have found that gluten free flours are an exact science and not easily substitutable. I would not recommend changing the ratio in this recipe. Maybe try to find one that is made with almond flour instead!
These muffins are so delicious. I made these as intended the first time but found them too sweet for my tastes-so I cut the sugar by half and they still turn out perfectly. Also used sour cream instead of yogurt on the third make and that worked well! I’m not gluten-free but continue to make these on repeat because they’re so good.
Could monkfruit or stevia be used instead of sugar? Has anyone tried that?
thank you for the recipe!! it turns perfectly how I expected 🙂
Making notes of my adjustments here just in case it helps anyone else. I made with all Cup 4 Cup flour, instead of the oat and coconut flour. I used regular vegetable oil in place of the olive oil (I just could not bring myself to use olive oil for muffins….it just seemed strange). I had to use sour cream after realizing I didn’t have greek yogurt, and in the middle of making them, I realized I didn’t have any baking powder! So I did some research online and ended up using baking soda and vinegar to replace the baking powder and they turned out amazing! We have an orange tree and are blessed with an abundance of oranges and this is a great way to use them!! Thanks for the recipe!
@Cheryl Harper, wow! Thank you for this! @Belinda Hart
Hi I’m hoping to make these this weekend but I’m in the U.K. and have no idea about cups. Does anyone have the ingredients in grams please.
Question have you made muffins using coconut oil instead of Olive oil? Wondering if you’ll get the same outcome. Thanks for your answer.
I have not tried it, if anyone else has please comment 🙂
I literally never leave comments but I made these for a thanksgiving brunch and they are possibly the best muffins I’ve ever had! They were devoured and I received soo so many compliments. Thank you!!
I’m so happy you enjoyed the recipe Allison, thanks for leaving a comment!!
These sound scrumptious, but I can’t do oats. Is there another gf alternative you may suggest for the oats, say almond flour? Thanks so much.
Unfortunately I haven’t tested them with another flour so I can’t guarantee results. If anyone else has please comment here! 🙂
I just made these with King Arthur’s GF flour. They came out so yummy!!!
Thanks for sharing Keira, so glad you enjoyed the recipe!