Almond & Orange Poppyseed Muffins {Dairy-Free}

by alexandra

Almond & Orange Poppyseed Muffins - tender and moist muffins packed with whole grains, boosted with healthy fats, and brightened up with an orange kick! {dairy-free}

Last week I went on this big orange craze; I added it to everything I was making, posted too many orange-related photos on Instagram, and just in general realized that those pretty orange citruses are awesome. ←Yes I’m 22 and yes I’ve been eating oranges in one form or another all my life, but it apparently took me this long to really appreciate them — I make no sense. But anyway, I’m totally in love with the bright zing of flavor they add to recipes and now I’m ALL about the oranges and figuring out how many different ways I can make use of them. Get readyyy!

Almond & Orange Poppyseed Muffins - tender and moist muffins packed with whole grains, healthy fats, and a bright orange kick! {dairy-free}

On another note, have you noticed that there’s this tricky thing about life where sometimes the things you put the most effort into just don’t want to work out your way, and the things you do on a whim fall into place perfectly? These muffins would be one of the latter – a total spur-of-the-moment, let’s-throw-some-random-flavors-into-a-muffin idea that worked so, SO well. It’s a spin on the classic lemon poppyseed with a little less tart and a little more sweet, plus some almondyness goin’ on to make things more interesting. (Have I told you guys before that I ♡ almond extract? Because – oh yeah – I’m obsessed).

Almond & Orange Poppyseed Muffins - tender and moist muffins packed with whole grains, healthy fats, and a bright orange kick! {dairy-free}

The fact that these are made from 100% whole wheat flour (plus almond meal) and still manage to be some of the softest, most tender muffins I’ve ever made makes me super pumped… but there’s more! They’re also packed with healthy fats from coconut oil and almond milk, AND they’re dairy-free, so I considered it a win-win-win kind of breakfast. It’s a really good compromise for when you want a muffin that doesn’t taste like cardboard but doesn’t constitute dessert-for-breakfast either. (Of course, there are days for that too, but just not today.)  ;)

Almond & Orange Poppyseed Muffins - tender and moist muffins packed with whole grains, healthy fats, and a bright orange kick! {dairy-free}

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Almond & Orange Poppyseed Muffins - tender and moist muffins packed with whole grains, boosted with healthy fats, and brightened up with an orange kick! {dairy-free} | www.brighteyedbaker.com

Almond & Orange Poppyseed Muffins {Dairy-Free}


  • Cook Time: 18 minutes
  • Total Time: 18 minutes
  • Yield: 12 muffins

Description

Moist and light poppyseed muffins brightened up with orange zest and a hint of sweet almond. {Whole-wheat and dairy-free!}


Ingredients

  • 5 1/4 ounces (1 1/4 cups, spoon and level) whole wheat flour
  • 4 ounces (1 cup) almond flour
  • 2 1/8 ounces (1/2 cup, spoon and level) whole wheat pastry flour
  • 2 tablespoons poppy seeds
  • 1 tablespoon orange zest
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 2 5/8 ounces (1/3 cup) unrefined coconut oil, melted
  • 1 egg plus 1 egg white
  • 8 1/2 ounces (1 cup) almond milk*
  • 1 teaspoon almond extract

Glaze:

  • 1 tablespoon plus 2 teaspoons agave nectar
  • 2 teaspoons freshly-squeezed orange juice
  • 1/8 teaspoon almond extract

Instructions

  1. Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray.
  2. In a bowl, whisk together the whole wheat flour, almond flour, pastry flour, poppy seeds, orange zest, baking powder, and salt.
  3. In a separate bowl, whisk the granulated sugar and coconut oil together until well-combined. Beat in the egg and egg white one at a time, until smoothly incorporated. Whisk in the almond milk and almond extract.
  4. Add the dry ingredients to the wet and fold in just until everything is evenly combined.
  5. Divide batter evenly between prepared muffin cups. Bake in preheated oven for 10 minutes, and then reduce heat to 350ºF and bake another 8 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Cool briefly before transferring to a wire rack. Cool to room temperature before brushing with glaze.

For Glaze:

  1. Whisk agave, orange juice, and almond extract together until smooth. Brush over tops of muffins and allow to soak in.
  2. Store muffins in an airtight container at room temperature.

Notes

*I just use original almond milk, but feel free to use whatever you have on hand.

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Ilona @ Ilona's Passion January 13, 2015

Looks delicious! I would have to make them, I love poppy seeds, I like that you used whole wheat flour and almond flour. So Good!
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alexandra January 13, 2015

Thanks Ilona! I’m trying to do some healthier baking to come off all the holiday sweets, so it’s lots of alternative flour around here lately! ;)

alexandra January 13, 2015

Thanks Ilona! I’m trying to do some healthier baking to come off all the holiday sweets, so it’s lots of alternative flour around here lately!;)

Jennifer @ Seasons and Suppers January 13, 2015

I’ve been craving citrus like crazy, too! And I love poppy seeds. Will definitely be trying these :)
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alexandra January 13, 2015

Thanks Jennifer! :)

Ashley January 14, 2015

Oh gosh, I love almond extract too! The smell alone! And I love using orange in baked goods – these muffins look wonderful!
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alexandra January 16, 2015

Thanks so much Ashley!! :)

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