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Stack of gluten free orange poppyseed muffins

Gluten Free Orange Poppy Seed Muffins

The Granola Diaries
5 from 5 votes
Prep Time 5 mins
Cook Time 12 mins
Course Snack
Cuisine American
Servings 12 Mini Muffins


Wet Ingredients

  • Cup Oil
  • Cup Greek Yogurt
  • 2 Large Eggs
  • Cup Honey
  • 1 Tsp Vanilla Extract
  • 1 Orange, juiced and zested

Dry Ingredients

  • 1.5 Cup Oat Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 Tbsp Poppy Seeds

For frosting (optional)

  • 2 Tbsp Coconut Butter


  • Preheat oven to 350 and spray a silicone mini muffin tin.
  • Zest and juice 1 orange into a large bowl. Add all remaining wet ingredients into the bowl and whisk to combine.
  • Add in the dry ingredients and mix until just combined. Do not overmix!
  • Spoon the mixture into the muffin tin. If mixture seems runny, let it sit for 5 minutes to thicken up. Bake for 12 - 15 minutes.
  • If you want to frost it, melt some coconut butter (not coconut oil!) in a microwave safe bowl, and drizzle on top. Finish with some extra orange zest for garnish. Enjoy immediately, refrigerate for up to a week, or freeze for up to 6 months!
Keyword gluten free