Orange Almond Olive Oil Muffins {Grain Free}

I made these muffins this weekend and the whole family loved them. The combination of toasted almonds and fresh orange zest and juice made for a bright and exciting pop of flavor. A surprising bonus to baking these little guys was the delightful smell of orange that filled the entire house.

I adopted the idea for this recipe from a cook book my mom gave to me: 'Giada's Feel Good Food'. Since the original recipe utilized flour and my body doesn't seem to like flour I chose to change the recipe to accommodate the use of coconut flour instead. I felt like a happy scientist in the kitchen coming up with the proper ratios for everything. And I'm thrilled to say I love the way these muffins turned out!

Orange Almond Olive Oil Muffins {Made with Coconut Flour}

Makes 10 Muffins

Ingredients

6 eggs

4 Tbsp extra-virgin olive oil

2 Tbsp plain greek yogurt

6 Tbsp pure local honey

Grated zest of 1 medium orange

1/3 cup fresh orange juice at room temperature 

1/2 tsp almond extract

1/2 tsp vanilla extract

1/4 tsp sea salt

1 tsp baking powder

1/2 cup coconut flour

1/3 cup almond flour 

1/2 cup sliced almonds

Instructions 

Preheat oven to 350. Arrange almonds on a baking sheet and toast in the oven for 5-6 minutes. 

Using a hand mixer on medium speed, in a bowl beat the eggs and honey together until the color is pale, about 1 minute. Beat in the orange zest and orange juice, almond extract, vanilla extract, greek yogurt and olive oil. 

In a small separate bowl, whisk together the coconut flour, almond flour, baking powder and salt until combined. 

In small batches using the hand mixer add the flour mixture to the egg mixture until fully blended. Then with a spoon gently fold in 1/3 cup of the toasted almonds. Lightly oil muffin liners with olive oil and pour the batter to just the top of the liners. Sprinkle the remaining toasted almonds on the top of the muffin batter. Bake from 15 to 18 minutes or until the muffins are golden brown and toothpick come out clean or with moist crumbs attached. 

Enjoy!

With Love,

Christina