Gluten-Free Orange Yogurt Muffins

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Average Rating: 4.5 | Rated By: 6 users

Gluten-Free Orange Yogurt Muffins – a delightful fragrant muffin with a tart, refreshing taste of orange. These gluten-free muffins make perfect everyday snacks.

orange juice

What is in this healthy orange yogurt muffin?

The muffin recipe has only two flours. Almond flour and sweet sorghum, both flours are a powerhouse of nutrition, protein and fiber. To keep the muffin moist, I added olive oil and yogurt. So this is an olive oil muffin, there is no added butter.

For the flavour and additional sweetness, I added fresh orange juice and orange zest. These two ingredients are what makes these muffins so tasty. And of course, a little vanilla never hurts.

For sweetness, I used pure maple syrup, so no refined sugar in this recipe. To make the muffin extra light, I added eggs.


orange muffin gluten free


The recipe itself is super easy 🙂 These nutritious and tasty muffins freeze beautifully, making them perfect for a large batch. So why not enjoy them fresh and freeze the rest to warm for a quick midday snack.

One of the things that I love about this gluten-free orange yogurt – the muffin is packed with protein. This means it will keep your hunger at bay and energized for hours. They are great just after a workout or midday when you lack energy. Honestly….the muffins are perfect for any time of the day 🙂


yogurt orange muffin, gluten free


Need more snacks or quick and easy gluten-free muffin, bread or pizza recipes? Please check out our “Gluten-Free Snack Category” I am sure you will find something you like or get inspired to create your version of a healthy snack.


  • 1 cup almond flour
  • 1 cup sweet sorghum flour
  • 1 tsp. GF aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. pure sea salt
  • 4 medium eggs
  • 2/3 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup plain yogurt
  • 1/3 cup fresh orange juice
  • 1 Tbsp. orange zest
  • 1 tsp. pure vanilla extract
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  • Preheat the oven to 350 F and line a muffin pan with parchment paper liners
  • In a medium bowl whisk together almond flour, sweet sorghum flour, baking powder, baking soda, and salt
  • Beat the eggs in a separate large bowl until they are light and foamy. Beat in the maple syrup, olive oil, yogurt, orange juice, orange zest and vanilla until combined
  • Add in dry ingredients and mix to combine
  • Pour the batter into the prepared muffin pan and bake for 30 minutes until top of the muffins are golden. Cool muffins on a wire rack
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