Wholesome and fragrent orange muffins naturally gluten free with buckwheat and oat flour, these are so tender, cosy and satisfying.
It’s ramadan right now so I need all the make ahead breakfasts and snacks I can get! These babies are so easy to make and I love drenching them in more yogurt and honey for a quick breakfast.
These muffins are wholesome and very satisfying. Every now and then I tend to wake up late with not much time for suhuur (our breakfast before starting our fast).
When that happens I definitely do not have time to eat my usual eggs and waffles so I love being able to grab filling and nutritious food.
That’s where these muffins come into play. They are perfect to just grab, pray and sleep!
I would be more than happy to grab two of these buckwheat and oat orange muffins, some tea, water and fruit! To get extra goodness in these you can even add carrots, nuts and seeds into the batter with great results.
(I am actually in the middle of making breakfast style carrot cake muffins so watch this space!)
How to serve
I love to warm up the muffins, cut them in half and drench more yogurt and honey on top. So delicious! These muffins would also be great warmed up with some melted butter and fruit.
If you want to keep fuller for longer then try adding in some nut butter for that extra protein and fat. The addition of nut butter really helps during my fasting hours.
Each muffin is filled with good stuff I promise you. These muffins include:
- Olive oil
You definitely can feel happy about eating these muffins in the morning compared to the ones you would usually spend ££ on at your local cafe.
Enjoy the recipe down below. ❤️
Buckwheat and Oat Orange Muffins
- 1 cup oat flour
- 3/4 cup buckwheat flour
- Juice and zest of 1 orange
- 2 Egg
- 1/2 cup yogurt
- 1/4 cup olive oil works really well with melted butter to. Butter also gives a softer crumb!
- 1/3 cup honey or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat the oven at 220* (need high heat at the start of baking to get high muffin tops, you will bring it back down to 180*C after 5 mins)
In a large bowl add the eggs, oil, honey, juice, zest and yogurt. Mix until smooth.
Add in the flours, baking powder, soda and salt. Mix until smooth.
In a muffin tin fill the tings to the top. Top each muffin with almond slices and a drizzle of honey. Bake for 15 mins.
Bake the first 5 mins on high 220*C to get thigh muffin tops. Then after 5 mins bring the temp back down to 180*C.
After 15 mins the muffins should be nice and almost golden on the top.
Does this have eggs? I see them in the directions but not the ingredients. I used 2 and the batter was quite runny.
Hello! I’m so sorry I missed that error. Yes it definitely has eggs in them.The batter shouldn’t be too runny at all. How did they turn out in the end? I wonder what it could have been?
If you look on my IG the batter for these muffins should turn out like this.