Easy Vegan and Gluten-Free Mini Citrus Berry Muffins
Today I want to share a little bit about a recipe that has quickly become a favorite in my kitchen: Mini Citrus Berry Muffins. Now, you might be wondering, how does a guy who loves Latin American cuisine end up baking muffins? Well, it all started with my love for experimenting and blending different flavors.
One sunny morning, while playing some soothing tunes on my classical guitar, I was thinking about how I could create a breakfast treat that wasn’t just tasty but also packed with a burst of freshness. That’s when it hit me! Why not combine the zesty tang of citrus fruits, which are abundant in Latin America, with the sweet pop of berries?
These muffins are super easy to make and perfect for busy mornings. Whether you’re rushing to work or looking for a quick snack before heading out to sea, these little treats pack a punch of flavor and energy. What’s great about them is that you can use any berries you like—strawberries, blueberries, or even raspberries—and mix them with the zest of oranges or lemons to get that vibrant, citrusy kick.
So, let’s get baking and fill our kitchens with the delightful aroma of these Mini Citrus Berry Muffins! They’re sure to bring a smile to your face and a delicious start to your day.
Chef’s Notes – Mini Citrus Berry Muffins
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This helps the batter blend more smoothly and the muffins to rise evenly.
- Proper Mixing: Avoid overmixing the batter to keep the muffins light and fluffy. Mix just until the ingredients are combined.
- Even Baking: Rotate the muffin pan halfway through baking to ensure even cooking.
- Flax Egg: Let the flaxseed and almond milk mixture sit for at least 5 minutes to properly thicken. This acts as a great egg substitute and helps bind the muffins.
- Zesting Citrus: Use a microplane grater for the orange zest to get fine, flavorful zest without the bitter white pith.
- Frozen Berries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the berries from bleeding into the batter and turning it purple.
- Add-ins: Consider adding chopped nuts (like almonds or walnuts) or seeds (like chia or sunflower seeds) for extra crunch and nutrition.
- Spices: A pinch of cinnamon or nutmeg can add a warm flavor that complements the citrus and berries.
Mini Citrus Berry Muffins
Get ready to delight your taste buds with these Mini Citrus Berry Muffins! Perfectly vegan and gluten-free, these muffins are bursting with zesty citrus and sweet berry flavors. They’re quick to make and ideal for breakfast or a snack. Inspired by the simplicity of home baking, these muffins are sure to become a family favorite. Let’s get baking!
22
mini muffins15
minutes20
minutes80
kcal5
minutes40
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients
5 tablespoons plant-based margarine
3/4 cup almond milk
4 tablespoons ground flaxseed
2 tablespoons freshly squeezed lime juice
- Dry Ingredients
1-1/4 cups homemade gluten-free flour blend (see note)
2 tablespoons arrowroot powder
1-1/2 teaspoons aluminum-free baking powder
1/8 teaspoon bicarbonate of soda
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 teaspoon pure stevia powder
- Add-ins
1/2 cup frozen blueberries, thinly sliced
2 tablespoons orange zest
- Alternative Ingredients:
Plant-based margarine can be replaced with coconut oil.
Almond milk can be substituted with any other non-dairy milk like soy or oat milk.
Ground flaxseed can be replaced with chia seeds.
Lime juice can be substituted with apple cider vinegar.
Arrowroot powder can be replaced with tapioca starch.
Blueberries can be replaced with raspberries or blackberries.
Orange zest can be substituted with lemon zest.
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan with about 1 tablespoon of softened plant-based margarine.
- In a small bowl, combine the ground flaxseed and lukewarm almond milk. Let it sit for about 5 minutes until it thickens slightly. Then stir in the freshly squeezed lime juice.
- In a large mixing bowl, whisk together the homemade gluten-free flour blend, arrowroot powder, baking powder, bicarbonate of soda, ground ginger, sea salt, and pure stevia powder.
- Thoroughly wash the orange to remove any dirt or dust on the outside. Use a food processor or mini chopper to finely grind the orange zest.
- Pour the flax mixture into the bowl with the dry ingredients and mix until just combined. Gently fold in the sliced blueberries and ground orange zest.
- Using a cookie scoop or spoon, fill each mini muffin cup with approximately 1-1/2 tablespoons of batter. If desired, garnish each muffin with a few slices of blueberry on top.
- Bake in the preheated oven for 18 to 20 minutes or until the muffins are springy to the touch and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 2 minutes before transferring them to a wire cooling rack to cool completely. Serve warm or at room temperature.
Equipment
- knife set
- cutting board
- food processor
- mixing bowls
- measuring cups and spoons
- mini muffin pan
- Wire Cooling Rack
Nutrition Facts
- Calories: 80kcal
- Carbohydrates: 12g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 60mg
- Potassium: 30mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 100IU
- Vitamin C: 5mg
- Calcium: 20mg
- Iron: 0.5mg
FAQ – Mini Citrus Berry Muffins
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for the gluten-free flour blend. The texture may vary slightly, but the muffins will still be delicious.
What can I use instead of almond milk?
You can use any non-dairy milk such as soy milk, oat milk, or coconut milk. If you prefer dairy milk, that can also be used.
Can I replace the stevia powder with another sweetener?
Yes, you can use other sweeteners like maple syrup, agave nectar, or granulated sugar. Adjust the quantity to taste, as stevia is much sweeter than regular sugar.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed container for up to three months.
