Orange Spelt Muffins (Nut-Free, Soy-Free, Wheat-Free)

Vegetarian
Dairy Free
Orange Spelt Muffins (Nut-Free, Soy-Free, Wheat-Free)
30 min.
12
188kcal

Suggestions


Craving a delightful, allergy-friendly treat that's perfect for a quick breakfast, a lazy brunch, or a satisfying morning snack? Look no further than these Orange Spelt Muffins! These muffins are a fantastic option for those with nut, soy, or wheat sensitivities, without sacrificing flavor or that classic muffin texture we all adore.

What makes these muffins so special? The combination of tangy orange juice and fragrant orange zest creates a bright and uplifting flavor profile that's irresistible. The spelt flour adds a subtle nutty note and provides a wholesome base, while the applesauce keeps the muffins incredibly moist and tender. A hint of allspice adds a warm, comforting touch that makes them perfect for any time of year.

Ready in just 30 minutes, these muffins are incredibly easy to whip up. Whether you're a seasoned baker or just starting out, you'll find the recipe straightforward and the results incredibly rewarding. Plus, at only 188 calories per muffin, you can indulge in a guilt-free treat that fuels your day! Get ready to fill your kitchen with the delicious aroma of freshly baked orange muffins – you won't be disappointed!

Ingredients

  • 0.3 cup apple sauce 
  • 1.8 teaspoons double-acting baking powder 
  • 0.5 cup brown sugar 
  •  eggs 
  • 0.3 teaspoon ground allspice 
  • 0.5 cup orange juice 
  • 1.5 teaspoons orange zest 
  • 0.5 teaspoon salt 
  • cups rice flour 
  • 1.5 teaspoon vanilla extract 
  • 0.3 cup vegetable oil [use grapeseed oil neutral for soy-free]

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • muffin tray

Directions

  1. Preheat the oven to 375 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.Sift or whisk together the flour, baking powder, zest, allspice, and salt in a large bowl.In a medium bowl, beat together the orange juice, applesauce, oil, sugar, vanilla, and eggs until well combined. Stir into the flour mixture until just combined. The batter will be somewhat lumpy.Spoon the batter into the prepared muffin tin and bake for 15 minutes or until a tester comes out clean.
  2. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

Nutrition Facts

Calories188kcal
Protein8%
Fat36.34%
Carbs55.66%

Properties

Glycemic Index
17.75
Glycemic Load
0.7
Inflammation Score
-1
Nutrition Score
2.7813043369223%

Flavonoids

Catechin
0.04mg
Epicatechin
0.28mg
Eriodictyol
0.02mg
Hesperetin
1.23mg
Naringenin
0.22mg
Myricetin
0.01mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:187.74kcal
9.39%
Fat:7.45g
11.46%
Saturated Fat:0.81g
5.09%
Carbohydrates:25.68g
8.56%
Net Carbohydrates:22.9g
8.33%
Sugar:10.33g
11.47%
Cholesterol:27.28mg
9.09%
Sodium:172.66mg
7.51%
Alcohol:0.17g
100%
Alcohol %:0.37%
100%
Protein:3.69g
7.38%
Vitamin E:1.83mg
12.23%
Fiber:2.78g
11.12%
Iron:1.26mg
6.98%
Vitamin C:5.57mg
6.76%
Calcium:48.12mg
4.81%
Selenium:2.39µg
3.42%
Phosphorus:29.81mg
2.98%
Vitamin B2:0.04mg
2.29%
Folate:6.88µg
1.72%
Vitamin B5:0.15mg
1.48%
Potassium:48.58mg
1.39%
Vitamin A:63.02IU
1.26%
Vitamin B6:0.02mg
1.12%
Vitamin B12:0.07µg
1.09%