In-season oranges take centre stage in these gluten-free poppyseed muffins which are as simple to whip collectively as they’re to chow down on!

Substances

• 4 eggs
• 1/4 cup coconut oil, melted and cooled
• 1/3 cup honey or maple syrup
• 1/3 cup contemporary squeezed orange juice
• 2 tbs orange zest
• 2 cups almond flour (blanched selection)
• 1/2 cup tapioca flour
• 1 tsp gluten-free baking powder
• Pinch of salt
• 2 tbs poppy seeds
• 1 tsp cinnamon

Technique

Step 1.
Line a 12-cup muffin pan with liners and preheat your oven to 180C.

Step 2.
Utilizing a hand mixer on low/medium or whisk, beat collectively the eggs, coconut oil, honey, orange juice, and zest.

Step 3.
In a separate bowl, stir collectively the almond and tapioca flours, baking powder, salt, poppy seeds and cinnamon. Add the dry substances to the moist and blend on low velocity or by hand till simply mixed.

Step 4.
Divide the batter evenly between the 12 lined muffin cups (about 3/4 full), and bake for about quarter-hour or till a toothpick inserted within the centre of 1 comes out clear. Permit the muffins to take a seat within the pan for two minutes, then take away and funky fully on wire racks. Serve and luxuriate in!

TIP: Leftovers will be saved within the fridge for as much as 5 days or frozen.

Makes 12