Gluten Free Orange Oat Muffin Recipe

Moist hearty vegan oatmeal muffins for breakfast or snacks

GF Orange Oat Muffins

GF Orange Oat Muffins: Sample recipe from Ricki Heller's cookbook, Naturally Sweet and Gluten Free, a healthy and delicious collection of Allergy Friendly Desserts - GF vegan, low GI, LF, with CF & SF option.

Ricki says, "Although I no longer eat oranges very often, these remain one of my favorite muffins. They come together easily in the food processor, and in no time you've got some moist, hearty muffins for breakfast or snacks."

These muffins are so delicious, we strongly recommend doubling the recipe!

Total prep & cook time: 45 min

9 Servings

Nutrition Data, 85g Serving: 203 cal, 49 cal. from fat, 24g carb, 6g fat, 1g Sat. Fat, 233mg sodium, 3g fiber, 2g protein, 9g sugars, low Saturated Fat, Low Cholesterol. Estimated glycemic load 13


  • 1 medium seedless orange, washed, preferably organic (do not peel)
  • 1/3 cup (60 g) chopped pitted prunes (dried plums) - they should be soft
  • 3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic
  • 1/3 cup (55 g) coconut sugar
  • 1 Tbsp (15 ml) yacon syrup or blackstrap molasses
  • 1/4 tsp (1 ml) pure stevia powder or 1/2 tsp (2.5 ml) pure plain, vanilla, or orange flavored stevia liquid, or to taste
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  • 1 Tbsp (15 ml) finely ground flax seeds
  • 2 Tbsp (30 ml) whole psyllium husks
  • 3/4 cup (180 ml) plain or vanilla soy or almond milk
  • 1 cup (135 g) Ricki's All-Purpose Gluten-Free Flour Mix - see below
  • 1 Tbsp (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/4 tsp (1 ml) fine sea salt
  • 1 cup (100 g) old-fashioned rolled oats (not instant or quick-cooking)

Ricki's All-Purpose Gluten-Free Flour Mix

Ricki created this mix to approximate the same ratio of protein to starch as all purpose wheat flour. This mix of grain, legume, and starches matches the values of wheat flour almost perfectly. She usually makes a double batch, then stores it in a covered plastic food container for easy scooping.


  • 2 cups (270 g) millet flour (see Note below)
  • 2/3 cup (100 g) garfava bean flour
  • 2/3 cup (90 g) arrowroot or tapioca starch
  • 2/3 cup (120 g) potato starch (not flour)

Directions: Sift all ingredients into a large bowl, then stir with a whisk or spatula until very well combined and all flours are equally incorporated. Store in an airtight container in the refrigerator or freezer. Will keep, refrigerated, up to 6 weeks, or frozen up to 3 months.

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Orange Oat Muffin Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C)
  2. Line 9 muffin cups with paper liners, or spray with nonstick spray
  3. Cut the orange into 8 sections. Trim the stem end to remove any hard bits, and remove any pith from the middle. Process in the bowl of a food processor until almost smooth.
  4. Add the flax seeds, prunes, oil, coconut sugar, yacon syrup, stevia, psyllium, and milk and process again until smooth (it's okay if you see tiny flecks of prune or orange still in the mixture, but none should be larger than sunflower seeds). Set aside.
  5. Measure the dry ingredients. In a large bowl, sift the flour, baking powder, soda, and salt; add the oats and mix to combine.
  6. Pour the wet mixture over the dry and stir just until combined (it's okay if a few dry spots remain here or there). Do not overmix!
  7. Using a large ice-cream scoop or 1/3 cup (80 ml) measuring cup, spoon the batter into the prepared muffin cups (they will be quite full)
  8. Bake 15 to 20 minutes, rotating pan about halfway through
  9. If you are using a 9-cup muffin pan, insert a tester (knife or toothpick) in a center muffin; they are done when the tester comes out clean
  10. Cool 5 minutes in the pan before removing to a rack to cool completely
  11. These are even better the next day, as flavors develop. May be frozen.

Savvy Veg Recipe Tips:

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Check for seeds in your orange before processing - seedless doesn't always mean 100% seedless. I had a small orange, which was very sweet, so I added 1 Tbsp lemon juice for more liquid and more acid in the recipe.

I used all 12 muffin cups - my muffins were smaller, but it worked fine. Another time I added 1/4 cup more each of oatmeal, flour, and milk, plus 1 tsp more baking powder and 1/2 tsp more baking soda. That made 12 good sized muffins.

Substitute Ricki's GF Flour Mix by volume, not by weight, for all-purpose wheat flour in most recipes. Then add xanthan gum (or other binder such as ground flax seed) as the recipe directs.

You can also use packaged all-purpose gf mix in this recipe. Because each all-purpose mix contains its own blend of gluten-free flours, some of which absorb more liquid than others, you may also need to adjust the liquid measurements if you use a different all-purpose gf flour mix. Some mixes also contain xanthan gum.

I used garbanzo (besan) flour for the flour mix as I couldn't find garfava flour. I also used 1/3 cup arrowroot starch, 1/3 cup sweet rice flour and 2/3 cup tapioca starch for the mix as I didn't want to use potato flour. I was out of millet flour, so I used sorghum flour instead. I had to add another 1/4 cup of almond milk to the recipe because of the substitutions.

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