Naturally sweetened muffins with almond meal and citrus

Bursting with bright citrus flavour and crunchy walnuts, these Gluten-Free Orange & Walnut Muffins are a nourishing alternative to traditional bakery-style muffins. Made with almond meal, yoghurt and naturally sweet dried fruit, they’re wonderfully moist, protein-rich and perfect for breakfast, morning tea or a wholesome snack.

The combination of fresh orange, warming cinnamon and toasted walnuts creates a comforting bake that’s equally at home beside a cup of tea or packed into a lunchbox.

Food as Medicine

Almond meal is naturally rich in protein, vitamin E and heart-healthy monounsaturated fats, helping to create a satisfying muffin with a lower glycaemic impact than many traditional baked goods.

Walnuts contribute plant-based omega-3 fatty acids and polyphenols, while oranges provide vitamin C and fragrant essential oils concentrated in the zest. Naturally sweet dried fruit offers fibre and minerals without relying on refined sugars.

Frequently Asked Questions

Can I make these dairy free?

Yes. Replace the yoghurt with a thick unsweetened coconut yoghurt.

What dried fruit works best?

Dates, apricots, figs, raisins or sultanas all work well. A mixture adds lovely texture and flavour.

Can I substitute another nut?

Absolutely. Pecans, macadamias or pistachios make delicious alternatives.

Are these low in refined sugar?

Yes. The sweetness comes primarily from dried fruit with only a light maple glaze

How to make gluten free orange and walnut muffins

Recipe by Samantha Gowing

• Total Time0 hours
• Yield12 mini muffins 1x
• DietVegetarian

Bursting with bright citrus flavour and crunchy walnuts, these Gluten-Free Orange & Walnut Muffins are a nourishing alternative to traditional bakery-style muffins. Made with almond meal, yoghurt and naturally sweet dried fruit, they’re wonderfully moist, protein-rich and perfect for breakfast, morning tea or a wholesome snack.

The combination of fresh orange, warming cinnamon and toasted walnuts creates a comforting bake that’s equally at home beside a cup of tea or packed into a lunchbox.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

1 cup dried fruit, roughly chopped (about 150g) 2 cups almond meal (about 175g) 1 teaspoon aluminium-free bicarbonate of soda 1 large free-range egg 1 cup natural Greek yoghurt 1/2 cup walnuts, roughly chopped (about 50g) Pinch ground cinnamon To garnish Finely grated zest of 1 orange 12 thin strips of orange peel 1 tablespoon maple syrup, warmed

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Instructions

1. Preheat oven to 200 C.
2.  Combine unsalted walnuts, almond meal and bicarb in a mixing bowl
3. In another bowl, beat egg, add yoghurt and ginger.
4. Fold in the almond meal into the egg and yoghurt mixture and cinnamon. Mix through gently
5. Place spoonfuls of heaped batter into 12 non-stick silicone mini muffin hole tray and bake for 30-35 minutes. Cool slightly in muffin tray then turn out on a wire rack to cool completely.
6. Top with orange peel and brush lightly with maple syrup.

Notes

• Makes 12 mini muffins so double the recipe if you want 6 larger muffins
• Toast the walnuts before adding them to enhance their flavour.
• Use sulphur-free dried apricots, figs or dates for a more natural sweetness.
• Add a tablespoon of chia or poppy seeds for extra texture.
• These muffins freeze beautifully for up to three months.

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• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Snack
• Method: Bake
• Cuisine: Modern Australian