Blood Orange Spelt Muffins
Cook time
Total time
These muffins are easy to make and full of wholesome ingredients. Can be made with blood oranges or regular oranges. Free of dairy, eggs, and refined sugar; vegan friendly.
Recipe type: muffins, vegan, refined sugar free
Serves: 10–12 muffins
Blood Orange Spelt Muffins:
  • 1 cup spelt flour(125g)
  • 1 cup oat flour* (85g) Use certified gluten-free oat flour, if needed
  • 2 tablespoons tapioca flour/starch
  • 1 tablespoon ground flaxseed
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 1 orange
  • ⅔ cup orange juice (blood orange or regular orange)
  • ½ cup avocado oil, olive oil, or melted coconut oil
  • ⅓ cup maple syrup or other liquid sweetener of choice
  • 1 teaspoon vanilla extract
  • 2 blood oranges, peel cut off and sliced thin (cara cara or regular oranges can also be used)
Orange-Cashew Glaze: (optional)
  • 1 cup raw cashews, (pre-soaked in purified water for at least 2-3 hours)
  • 3-4 tablespoons maple syrup or honey, to taste
  • zest and juice of 2 blood oranges, more juice may be needed (about 1.5 Tbsp zest and 6-8 Tbsp juice. Cara cara or regular oranges can also be used)
  • 1 teaspoon vanilla extract
  • pinch of salt
  1. Preheat oven to 350ºF. Place paper liners into a 12-cup muffin pan and set aside.
  2. In a large bowl, combine flours, tapicoa starch, flaxseed, baking powder, baking soda, salt and orange zest.
  3. Add orange juice, avocado oil, maple syrup, and vanilla, stirring just until combined. Let batter rest for 5–10 minutes.
  4. Scoop batter into muffin cups filling almost to the top. You may not use all 12 cups. Place an orange slice onto each muffin.
  5. Bake muffins for 13–16 minutes, just until domed and center is firm when gently pressed.
  6. Remove pan from the oven and let cool several minutes in the pan before transferring muffins to a wire rack to cool completely. Makes 10–12 muffins.
  7. For the cashew glaze, place rinsed and drained, pre-soaked cashews into a food processor or high powered blender. Add syrup, zest, and half of the juice, vanilla extract, salt and process until creamy, scraping down the sides occasionally. Add more juice, as needed, just until you get the desired consistency. Drizzle on top of the cooled muffins.
*Can make your own oat flour by finely grinding whole rolled oats in a food processor, grain blender, or coffee grinder.
Recipe by Wife Mama Foodie at