Wake up your taste buds with these Carob Blood Orange Poppy Seed Muffins! Bursting with citrus flavor, each muffin is slightly tart, sweet, and incredibly moist. Poppy seeds lend a pleasant crunch to these crowd-pleasing muffins.
A good amount of cocoa butter, pure maple syrup, and avocado oil makes these super fluffy muffins even more substantial. Effectively rendering the old myth that “gluten-free muffins are hard as a rock” as unreliable and untrue. A touch of pure maple sugar in the batter pairs nicely with the natural sweetness of our roasted carob powder.
Orange zests are added to the mixture to create a refreshing tangy flair and also used almond milk to further boost the pillowy-soft crumb of these muffins. Almond flour and psyllium powder keep these baked carob treats gluten-free. Real vanilla extract gives the muffins an enticing gourmet touch to them.
Carob Blood Orange Poppy Seed Muffins Recipe
With pillowy soft crumb or bouncy cake-like texture, plus blood orange goodness in every bite, these muffins absolutely add a ray of sunshine to your day! You will find this recipe as straightforward as any other carob muffin recipe we’ve made. Perfect for bakers of any skill level! You may enjoy these blood orange poppy seed muffins as breakfast item, dessert treat, or as a light snack.
Carob Orange Poppy Seed Muffins Recipe
- 1 Baking Oven
- 2 cups almond flour, super fine
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/4 cup psyllium powder
- 3 tbsps pure maple sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsps organic cocoa butter, food-grade/edible
- 2 tbsps avocado oil
- 3 large eggs
- 2 tbsps pure maple syrup
- 3 tbsps unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 large blood orange, juice and zest (reserve smaller pieces for topping)
- 2 tbsps poppy seeds (plus extra for topping)
- Mix the almond flour, carob powder, psyllium powder, maple sugar, baking powder and salt thoroughly.
- In a small pan, melt the cocoa butter in the avocado oil on the lowest heat.
- In a small bowl, beat the eggs and mix in the maple syrup, almond milk, vanilla extract, blood orange juice and zest.
- Add the wet mixture to the dry and mix thoroughly.
- Stir in the poppy seeds until all combined.
- Preheat the oven to 350 degrees F.
- Spoon the dough into a muffin pan, either with paper liners or buttered cups. to almost full.
- Smooth the top of the dough and top with small pieces of the blood orange and some poppy seeds.
- Bake for for approximately 20 minutes.
- When done, let cool for ten minutes and remove from pan to cool completely on bakers rack.
- Store in airtight bag for a day or two, or for longer in the refrigerator.