Gluten-Free Berry Walnut Muffins with Orange Glaze
We don’t often think of muffins as the type of recipe where you’d add a whole food frosting or glaze, but adding a glaze can really elevate your gluten-free muffins from a hardy snack to a very elegant treat. The orange glaze on these gluten-free berry walnut muffins kicks them up about five notches. And they go quite nicley with your favourite cup of tea, homemade nut/seed milk or hot chocolate.
This delicious gluten-free and dairy-free recipe comes from our 2019 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.
Andi Smith, a 2014 grad, is the mastermind behind these gluten-free berry walnut muffins. After completing the Culinary Nutrition Expert Program, Andi took her culinary nutrition knowledge with her as she pursued a longtime dream of going to school for photography, and has since become an incredibly food photographer. Her gorgeous rustic shot of her muffin recipe became the From Scratch 2019 cover photo!
Andi’s food doesn’t just look good, it tastes amazing as well. Using a combination of gluten-free flours, natural sweeteners, healthy fats and fresh fruit, these muffins are perfect for your next snack or brunch potluck.
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Gluten-Free Berry Walnut Muffins with Orange Glaze
- Total Time: 30 mins
- Yield: 12 muffins 1x
Ingredients
For the muffins:
- 1 1/4 cups buckwheat flour
- 1 1/3 cups ground flax meal
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- Pinch of baking soda
- 2 eggs
- 1 1/2 cups almond milk
- 1/2 cup honey
- 1/4 cup applesauce
- 1 cup fresh or frozen blueberries
- 1 cup chopped walnuts
- 1/2 cup cacao nibs
For the glaze:
- 1/2 cup coconut sugar
- 1 Tbsp of fresh pressed orange juice (or more to taste)
- 1 Tbsp arrowroot starch
Instructions
- Preheat oven to 325 ˚F and lightly grease or use paper liners in a 12-cup muffin pan.
- In a large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.
- In a smaller bowl whisk together eggs, almond milk, honey and applesauce. Combine ingredients to the dry ingredients and mix well.
- Fold in blueberries, cacao nibs and walnuts.
- Fill muffin cups evenly and bake 15-20 minutes. To test that muffins are baked thoroughly, insert a toothpick into the middle of muffin, and if it comes out clean they are done.
- While muffins are baking, make the glaze. In a small bowl mix together all the ingredients for the glaze until smooth.
- Cool the muffins for 10 minutes. Drizzle muffins with glaze just before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
You can find more tasty gluten-free, plant-based and dairy-free recipes in From Scratch Cooking 2019 Edition – get your copy here.
I LOVE every recipe I have tried. I was diagnosed with Crohn’s disease over 40 years ago and have had six bowel surgeries. I was led to you by a dear friend and have been gluten and dairy free for 15 days and have seen an incredible shift in my gut. Your recipes make it easy to stay compliant. THANK YOU. My psoriasis is better as well.
I have just made the Gluten free berry walnut muffins with orange glaze and very disappointed. Either the degree for the oven (325) isn’t right on recipe or the amount of time for baking isn’t right. (My oven is well calibrated). After 30 minutes they are still wet inside. I have followed the direction to make them except for buckwheat flour which I substituted with organic spelt. Would that have made a difference? Thank you. I look forward to a response.
Hi Carolle – we’re very sorry this recipe didn’t work for you! All of the recipes for the cookbook are tested, so we’re not sure what went wrong. Changing the flour could have played a role, and we’re not sure where you live but altitude can also affect baking. It sounds like your muffins may have needed a little more time.