Vegan Berry Orange Muffins (gluten-free)

Citrus and I have been having a moment lately, and I am NOT mad about it.

Maybe it’s the chillier temperatures? Or just that cheerful pop of flavor on grey days? Regardless, I am not going to fight this delectable craving .

I am lucky enough to get a pretty steady supply of citrus through my job (perks of a produce company!) but when those run low I discovered that Trader Joe’s sells HUGE bags of organic navel oranges for $5.00. I’m talking around 10 – 15 count.

Earlier this week I realize I may have gotten a bit in over my head (living in only a two person household, after all). What was one to do with an extreme Vitamin-C surplus?


Muffins to the rescue! I really enjoy having healthy baked goods on hand for during the week when I need a more substantive snack. These also pack very easily, making them wonderful for an on-the-go bite.

To accommodate gluten-free friends, the base of these muffins is a combination of oat and almonds, mixed together in a high-powered blender so they become a powder. I hate buying almond flour at the store (because $$$), but making your own is pretty simple and lends a natural sweetness to baked goods.

Though the recipe list looks long, I promise the hands-on time is roughly around 10 minutes. Feel free to use a different kind of berry here, or go wild with some chocolate chips instead😍

These would also be tasty with a smear of almond butter for more staying power. As always, please tag @garlic_head so I can see your lovely creations!


  • 2 and 1/4 cups rolled oats, gluten-free if necessary
  • 1/2 cup raw almonds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 TBS flax meal + 5 TBS water
  • 1/3 cup packed brown sugar, or granulated sweetener of choice with mixed results
  • Zest of one large orange (2 -3 TBS)
  • 1 tsp vanilla extract
  • 1/2 cup + 2 TBS fresh orange juice (I actually used the same orange as for zesting)
  • 1 TBS coconut oil, melted
  • 1/2 cup raspberries or blueberries (I used frozen)


  1. Preheat your oven to 350 degrees F and lightly oil a muffin tin. You will only be using 7 – 10 of the muffin cups. Feel free to add liners if you’d like.
  2. In a large high speed blender combine rolled oats, almonds, baking powder, baking soda, and salt. If you don’t have a high speed blender, this can be accomplished in a food processor (but may take longer). Blend until you have a flour-like texture. Blending too much will result in something akin to almond butter, so be careful! Dump dry mixture into a large bowl and set aside.
  3. In a mug or small cup, combine flax meal and water and set aside. This will act as your egg replacement.
  4. If you haven’t already, wash the orange. In a medium bowl, zest your orange and combine with brown sugar, mixing thoroughly.  Add vanilla, orange juice, and coconut oil. Combine until smooth.
  5. Carefully add wet mixture to dry and mix completely. Fold in your berries.
  6. Ladle your dough into muffin pan, filling each cup all the way. You will have between 7 -10 muffins. Stick a few more berries on the top of each muffin. Bake for 25- 35 minutes, until a tester comes out clean. I hope you enjoy!


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