Servings
Font
Back
Citrus Upside Down Vegan Gluten Free Muffins
5 from 15 votes

Citrus Upside Down Vegan Gluten Free Muffins

Citrus Upside Down Vegan Gluten Free Muffins feature mandarin orange slices caramelized at the bottom of muffin cavities, topped with a spiced oat flour batter including coconut sugar, coconut oil, and flax meal as a binder. The recipe uses gluten-free ingredients and vegan substitutes, resulting in moist muffins with a zesty citrus topping and warm spice notes of cinnamon and ginger. These muffins provide a sweet and textured treat compatible with specific dietary preferences.

Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12
Calories: 204 kcal
Course: Breakfast, Snacks
Cuisine: American

Ingredients

  • 2 tablespoons flax meal
  • 1/4 cup plus 1 tablespoon warm water
  • 1/4 cup coconut oil melted, divided
  • 1 1/4 cups coconut sugar lightly packed, divided
  • 2 mandarin orange plus zest
  • 2 1/3 cups oat flour 215 grams, sifted
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar raw
  • 3/4 cup bai bubbles gimbi pink grapefruit beverage at room temperature

Instructions

    Cup of Yum
  1. In a small bowl, whisk together the flax meal and warm water. Make sure to add the flax meal into the bowl first, and stir the water into it, as opposed to vise versa. Place the bowl into the refrigerator for 30 minutes so it can gel together.
  2. While the flax egg sits divide 1 Tbsp of melted coconut oil between the 12 cavities of a muffin tin, or 1/4 tsp melted oil per cavity. Use your fingers to lightly spread a little bit of oil up the sides of the cavity, but keep the majority of it on the bottom of the cavity, and rub around to evenly coat it.
  3. Divide 1/4 Cup of coconut sugar between the cavities (about 1 tsp per cavity) sprinkling evenly, just onto the bottom of each cavity.
  4. Zest both of the oranges into a large bowl (you'll use it later) and then peel them. Place the oranges on their side, and slice each into 6 thin slices. Gently place one slice into the bottom of each muffin cavity. Set aside and preheat your oven to 350 degrees.
  5. In a medium bowl, stir together the sifted oat flour, baking powder, baking soda, salt, cinnamon and ginger powder until well mixed. Set aside.
  6. Place the remaining 1/4 cup of melted coconut oil and 1 cup of coconut sugar into the large bowl with the orange zest and beat together with an electric hand mixer, just until the coconut sugar is moistened.
  7. Add the vanilla extract, apple cider vinegar and the chilled flax egg into the sugar mixture and beat again until smooth and well mixed.
  8. Pour the Bai Bubbles into the oil/sugar mixture and whisk until smooth. The top will foam from the carbonation, which is normal. Add the dry ingredients into the wet ingredients and whisk until smooth and lump-free.
  9. Divide the mixture between the muffin cavities, filling almost right to the top.
  10. Bake until a tooth pick comes out clean, about 18-20 minutes. Let cool for 5 minutes (not more, not less. You don't want the sugar to start to harden) and then turn the tins upside down onto a cooling rack to release the muffins. Lightly press the muffins down onto the rack to slightly flatten the bottoms and let cool completely.
  11. DEVOUR.

Notes

  • Use mandarin oranges rather than navel oranges for better sweetness and flavor in the topping.
  • Have a few extra mandarins on hand to replace any slices that are thick or less attractive.
  • Ensure ingredients, especially the Bai Bubbles beverage and coconut oil, are at room temperature to prevent the oil from solidifying.
  • Store muffins in an air-tight container in the refrigerator or freeze to maintain texture, as they become very soft at room temperature.

Nutrition Information

Calories 204kcal (10%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 181mg (8%) Potassium 174mg (4%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 175IU (4%) Vitamin C 7mg (8%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 204

% Daily Value*

Calories 204kcal 10%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 181mg 8%
Potassium 174mg 4%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 175IU 4%
Vitamin C 7mg 8%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.