Paleo Vegan Mandarin Orange Almond Muffins
A fusion mandarin orange almond baked muffins recipe that is really tasty, aromatic and nutritious.
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 19 servings
- Difficulty
- HARD
Ingredients
- 410 g almond meals
- 1/2 cup arrowroot starch
- 3 tbsp desiccated coconut
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 1/2 cup agave syrup
- 2 tsp vanilla extract
- 1 cup water
- 4 medium mandarin oranges (choose mandarin oranges with thicker and firmer skin (or substitute with oranges))
- 1 tsp grated mandarin orange zest
- 35 g Chinese Almond (ground (or blanched almond))
- 11/2 tbsp grated mandarin orange zest
Instructions
- 1
Place peeled and seeded mandarin oranges and 1 teaspoon mandarin orange zest into a Nutribullet or food processor and blend until you get a smooth juice. Strain through a fine sieve, using a tablespoon to press on the mandarin orange pulp to release more juice. You need 1¼ cup of mandarin orange juice.
- 2
Mix all the wet ingredients together in a medium mixing bowl. Set aside.
- 3
Add all the dry ingredients into the mixing bowl of an electric mixer and then attach the wire whip or beater. Using medium speed, mix for about 2 minutes or until ingredients are well combined.
- 4
Continue on low speed, gradually pour the wet ingredients mixture prepare in step 1 into electric mixing bowl and then increase speed to medium and mix for another 2 minute.
- 5
Then gradually add in the mandarin orange juice and continue to mix the ingredients on low speed for another 2 minutes.
- 6
Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
- 7
Mix on medium setting for another 5 minutes or until batter is well combined.
- 8
Preheat fan-forced oven to 155C or 311F and line muffin pans with patty pans.
- 9
Spoon and fill each muffin pan with some batter, until nearly the top edge of the pan.
- 10
Sprinkle some ground Chinese almonds or blanched almonds and mandarin orange zest onto the top of each cupcake pan. Use a small spoon to even out the top of the muffin batter.
- 11
Bake the muffins for 40 minutes or until golden brown and tooth pick comes out clean.
- 12
Cool in muffin pan for 5 minutes, then remove and place the cooked muffins on a cooling rack.