Delicious Gluten-Free Orange Blackberry Muffins! The applesauce and almond milk really make them moist, and the flavor of the orange pulp and the blackberries are a perfect fusion.
These beauties were my very first gluten-free baking attempt. I was absolutely blown away by the texture! Moist and perfect, not too crumbly. After my prior experiences with gluten-free baked goods I was amazed that these turned out so good on my first try. These muffins were my inspiration, although I had to modify the recipe a lot to make them vegan and used regular oranges. Also I only had the pulp because my hubby drank the juice!
I would love to try a variation later using blood oranges (like the original inspirational recipe) and leave out the blackberries. Oooh! Maybe even blood oranges and dried cranberries! Watch out for an upcoming post, now I’m on a roll. These muffins were great with the blackberries, but I think they would do just as well without the addition of the berries, as the orange flavor stood well on its own.
Even the batter looked good:
Hubby wanted them to be a little sweeter than I usually prefer, so I sprinkled a little raw sugar over the top. I also used half agave in the recipe to lower the glycemic index and give it a bit more moisture.
The sugar caramelized a bit during baking.
Just look at the texture of these babies!
- 1-3/4 cups gluten free flour (I recommend Bob's Red Mill)
- 1 tsp ground flax seed
- ½ tsp kosher salt
- 2 tsp baking powder
- ¼ cup agave nectar
- ¼ cup evaporated cane juice or natural sugar, plus extra for sprinkling
- pulp from 3 juiced oranges, about ½ - ⅔ cup
- ½ cup applesauce
- ½ cup almond or other nondairy milk
- ½ cup earth balance vegan buttery spread, liquified
- 1 tsp vanilla extract
- 2 cups blackberries
- Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
- Place the flour, flax, baking powder, salt and sugar in a large bowl, and whisk well.
- In another mixing bowl, place the agave, orange pulp, applesauce, nondairy milk, vanilla extract, and liquid earth balance and mix well.
- Add wet ingredients to dry and mix just until combined. Gently fold in blackberries.
- Fill the prepared muffin cups about three-quarters of the way full. Bake in the center of the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.