These are so full of flavor and are so moist, you would not know they were made with gluten-free flour and almond milk!
My kids love breakfast muffins, and with four kids, I like the idea of a quick breakfast. These muffins check both of those boxes. Even better, they are full of nutrition, and they are easier on the gut since they don't contain gluten or dairy.
I stumbled across this recipe when I couldn't find cranberries for my orange cranberry muffins recipe. Unless cranberries are in season, it is a challenge to find them. However, these are a fabulous alternative, and they are so, so good! They are easy to make, and you can freeze them and pull out for later. These are a win-win to me!
Orange Raspberry Breakfast Muffins
Ingredients:
2 1/4 cups gluten-free flour - we prefer King Arthur All-Purpose Flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 tsp. salt
1/2 cup of vegetable oil
1/2 cup non-dairy creamer of choice - we like Califia Farms almond milk creamer
2 eggs
1 tsp. vanilla extract
1 tsp. orange zest
1-pint fresh raspberries
1/2 cup confectioners' sugar
2 Tbsp. orange juice
Topping:
1/2 cup confectioners' sugar
2 Tbsp. orange juice
Instructions:
Preheat oven to 325F. Spray a muffin tin with olive oil spray.
In a medium bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, combine the vegetable oil, milk, eggs, vanilla, orange zest, and orange juice. Add to flour mixture.
Coat raspberries with confectioners' sugar and incorporate into mixture.
Pour into muffin cups approximately 2/3 full. Bake for 25 minutes or until toothpick inserted in muffin comes out clean. Let cool, then place muffins on cooling rack with wax paper underneath.
In a small bowl, combine 1 cup of confectioner's sugar and 2 Tbsp. of orange juice. Drizzle mixture over muffins.
