Ingredients

The following ingredients have 12 Servings
  • Zest of 1 orange (about 2 tsp)
  • 1/4 cup fresh orange juice (about 1 orange)
  • 3/4 cup milk* (I use dairy free milk, like SoDelicious Unsweetened Vanilla Coconut Milk)
  • 1/3 cup honey or pure maple syrup
  • 1/3 cup avocado oil, like Sprouts brand**
  • 2 eggs
  • 1 tsp vanilla extract, such as Sprouts brand
  • 2 cups gluten free one-to-one baking flour blend (or white flour)
  • 2 tsp baking powder, such as Sprouts brand
  • 1/4 tsp baking soda, such as Sprouts brand
  • 1/4 tsp salt
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh strawberries, diced into small pieces
  • Optional: 1 Tbsp coarse Turbinado sugar

Instruction

  • Preheat the oven to 400 degrees F. Grease a muffin pan with spray oil or line with paper baking cups.
  • Zest your orange and place zest into a liquid measuring cup or bowl. Add about 1/4 cup orange juice (this can be the juice from the same orange you zested) and enough milk to make 1 cup. Stir together, and let it sit for a few minutes while you prepare the other ingredients.
  • Add honey, avocado oil, eggs, and vanilla. Stir to combine.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  • Pour the wet ingredients into the dry ingredients and stir until just combined (a few small clumps are ok!)
  • Gently fold in the fresh berries.
  • Scoop batter into 12 muffin cups.
  • If desired, sprinkle the tops of the batter with coarse Turbinado sugar.
  • Bake at 400 degrees 17-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool 1-2 minutes in the muffin pan before transferring to a cooling rack.