My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Monday
Apr092012

Orange Almond Chia Muffins

When I was younger, the breakfast muffin that trumped all others was the orange muffin.  You know, the cream colored muffins with tiny flecks of orange and that sweet, buttery-orange flavor.  They were my favorite!

Not blueberry.  Not cinnamon streusel.  And definitely not lemon poppyseed.

orangechia (1 of 6)

This muffin was inspired by my mom who has been wanting to try chia seeds but isn’t really sure what all she can do with them.  I thought muffins would be a great place to start.

I haven’t done much baking with chia seeds and was excited for a new challenge.  With the recent lemon blueberry almond flour cupcakes, I was inspired to make another grain free recipe.

Almond flour and almond meal make outstanding baked goods.  They are incredibly moist and fluffy but also quite dense.  Fluffy and dense sound like opposites, but they definitely hold both of those attributes.

orangechia (2 of 6)

A quick refresher:

Almond Flour – ground into a fine flour from blanched almonds [almonds with no skin]

Almond Meal – ground into a fine flour from raw almonds

Trader Joe’s carries 1lb bags of almond meal for about $4.  Bob’s Red Mill carries both the flour and the meal, but they are quite pricey.  There are other places you can find both products online, but you can also make your own using a high power blender, large food processor, spice grinder, or coffee grinder.  It’s best ground in small batches until very fine.  Avoid over-grinding as it will turn into nut butter!  Once ground, let cool and store in a sealed container in the fridge.

Unfortunately, there is no real substitution for almond flour/meal.  Because almonds are a not a grain, baking with almond flour [and coconut flour] is quite unique.  More eggs are required to hold the flour together and liquid [like milk] is typically left out.  The texture is also extremely moist because of the high fat content from the almonds.  In comparison, almond flour is softer and a bit lighter, while almond meal is slightly more dense and textured.

I prefer using almond flour for cupcakes and almond meal for muffins.  The heartier texture from the meal works brilliantly for muffins.

orangechia (3 of 6)

Chia seeds soak up quite a bit of moisture, so I knew I would need to add some sort of liquid to the batter.  Since I already planned to zest an orange, I decided to use the juice as well and add an equal amount of milk.  I couldn’t be happier with the results!

orangechia (5 of 6)

Print this!

Orange Almond Chia Muffins [yields 12 muffins] adapted from Roost

  • 3c almond meal
  • 6T chia seeds
  • 3 eggs
  • 6T milk
  • 6T orange juice, freshly squeezed
  • 1/2c raw honey
  • 5T coconut oil [butter/ghee], melted
  • 1.5T orange zest
  • 1T vanilla extract
  • 3/4t almond extract
  • 3/4t salt
  • 3/4t baking soda
  1. Preheat your oven to 350* and line a muffin tin with 12 liners.
  2. Mix together all dry ingredients.
  3. In a separate bowl, whisk together all wet ingredients until smooth.
  4. Add the wet to dry and stir with a large spoon until just combined.
  5. Pour evenly into muffin liners and bake on the middle rack for 25-30min until a toothpick comes out clean and the muffins are golden brown.  Top with slivered almonds before baking, if desired.

notes:  I used unsweetened almond milk but feel free to substitute 1-2% milk, soy milk, hemp milk, etc.

orangechia (6 of 6)

These make an excellent breakfast alongside a bowl of yogurt topped with fresh berries.  They have a slight crunch from the chia seeds but are incredibly soft with that sweet orange flavor I’ve always loved.

I can’t wait to share these with my mom first thing in the morning.

Ashley

Reader Comments (42)

thats it, i'm almond mealing/flouring it up tomorrow. all these baked goods have me craving... baked goods. :) thanks for the recipe, so glad they turned out nice!
I can't wait to get back to my food processor so I can make these. Between the almonds, eggs, and chia seeds I bet these are wonderfully filling. Maybe even filling enough that a muffin or two could be a legit breakfast! Mmmmmuffins.

Ashley--> I know! I have a huge breakfast appetite, but two with a little side of something else is just perfect. :)
April 9, 2012 | Unregistered CommenterKaraHadley
These sound truly amazing... I adore orange in baked goods!
April 9, 2012 | Unregistered CommenterBlog is the New Black
What a great recipe..I love using almond meal in my baked goods...much better than flour if possible. I don't think i have had an orange muffin but these sound delish!! :)
April 9, 2012 | Unregistered CommenterLizAshlee
Oh goodness, these are being made ASAP. I love baking with almond flour/meal now that I'm mostly grain-free - the taste and texture really are addicting,
Great passover breakfast! The orange sounds amazing. I'll be searching your archives for more grain-free deliciousness these next 6(?) days!

Ashley--> Perfect! I should have a few more Passover friendly recipes this week as well! I have an almond flour thumbprint cookie recipe that you should check out!
April 9, 2012 | Unregistered CommenterJudy
These sound amazing! I've always loved orange muffins, orange cake, etc!
your breakfast descriptions had my salivation, I know, I am gross...
sorry, I have wretched typos with this broken wrist and arm in full cast :(
loving citrus everything lately, these sound so springy and delicious and grain free is right up my alley, love everything about these.

Ashley--> I am on a huge citrus-in-everything kick as well!
April 9, 2012 | Unregistered CommenterKatie @KatieDid
thanks for the TJ's tip! I'll have to look for almond meal next time I go. Bob's Red Mill is a cost deterrent for me.

Ashley--> I always stock up on almond meal when I'm at home in Ohio or just make it at home. I cannot pay for the Bob's! Way too expensive! :)
April 9, 2012 | Unregistered CommenterJennifer
Hi Ashley - these look great! I have been learning how to use chia and it is nice to have a good muffing recipe. I enjoy your blog - muchly! Recently had a chance to look at Mama Pea's book that you took photo's of - really great!!
April 9, 2012 | Unregistered CommenterAnn
I know exactly what childhood muffin you're talking about and it was my favorite too. I just bought almond flour for the first time recently and have been loving baking with it so far. It's wonderful in breakfast bakes :)

Ashley--> Yes!! Another orange muffin lover. I am not alone!
I'm a big fan of chia seeds, especially lately. I love them in my breakfasts and snacks alike. The muffins look perfect!
April 9, 2012 | Unregistered Commentercassie
Love this! Can't wait to try it. And thank you for explaining the difference between the almond flour & almond meal...I always thought they were the same!

Ashley--> You're welcome! So far I've had luck swapping one for the other, so it just comes down to what texture you're looking for when deciding which you want to use.
How about a vegan version for those of us that don't feel comfortable eating eggs? Orange muffins sound mouth-watering.....

Ashley--> I wouldn't use a flax-egg to replace the egg in this, but the "egg replacer" mixes may work. It takes a lot to get almond meal to hold together, so I'm not positive on how to veganize this type of recipe. Gena, from Choosing Raw, just posted a muffin recipe using part almond flour today. They're vegan and gluten free! http://www.choosingraw.com/apricot-almond-muffins-or-scuffins-vegan-gluten-free-and-sweet-but-not-too-sweet/
April 9, 2012 | Unregistered CommenterAmy
Thanks for the information about almond meal and almond flour - that was really informative and interesting! I've read bits and pieces about both of them, but loved your comprehensive yet simple overview. These muffins sound really delicious! I'm a big fan of chia seeds, but haven't really baked with them much (I usually add them to oatmeal and smoothies).

Ashley--> You're so welcome! I haven't really baked with chia seeds either, so this was a fun experiment. I'm glad it worked. :)
These muffins look delicious! I just recently started baking with almond meal, and I love it! Orange flavored baked goods have always been a favorite of mine, so I know I'll love these.

Ashley--> I'm really enjoying almond meal/flour as well! The texture is just outstanding.
April 9, 2012 | Unregistered CommenterKerry
good to know about the difference between meal and flour...i just thought they were the same thing!
April 9, 2012 | Unregistered CommenterHeather
wonderful post as always. I actually buy my almond meal for $9 Canadian. SO that isnt too bad.

Ashley--> Thanks Destini. :)
April 9, 2012 | Unregistered CommenterDestini
We had orange muffins (the kind you had when you were a kid) just last week at a B&B in Asheville on vacay! I think I would have rather had the ones you made! These look fantastic! :)

Ashley--> That's too funny! A getaway to Asheville sounds awesome!
April 9, 2012 | Unregistered CommenterDiana
Selfishly, I am glad that you have a gluten insensitivity, so that I can benefit of your delicious recipe-making. Thank you!

Ashley--> hahaha :) No problem!
I'd LOVE to get my hands on that centerpiece. Where did it come from? Anthro?

Ashley--> I'm not sure where it's from but it's definitely old! It was my grandma's.
Ahh- I never knew what the difference was between almond meal and flour. I've had plenty of almond meal in my house before- but it was all from failed attempts at making almond butter. :)
Ashley, these look marvelous!!! And thanks so much for not telling all of your readers just to use a flax egg. Sometimes I see something like "6 eggs, or use flax eggs," and cringe, because I know well that they don't work entirely the same, and care has to be taken to test modifications! Appreciate the honesty :) xo

Ashley--> I think flax eggs would turn this into a gooey mess! :) Thanks Gena.
April 10, 2012 | Unregistered CommenterGena
These look great! I haven't had a chance to make anything with almond flour or meal but now you have me excited to!
April 10, 2012 | Unregistered CommenterJill
Luckily, I had everything on hand to make these today. AMAZING! They are incredible!! Thanks so much for sharing this awesome recipe!

Ashley--> Thank you for letting me know! You are very welcome! :)
April 11, 2012 | Unregistered CommenterWendy Elliot
Hi! I found you through 100daysofrealfood.com, I love your recipes and posts! My two year old especially likes cocoa pufmaranth. (me too!). I made these muffins yesterday, both my two and four year old love them. It was my first time trying almond meal/flour and chia. Thank you for such a great recipe!

Ashley--> I'm so excited your kids loved them!
April 12, 2012 | Unregistered CommenterKristie
Hi Ashley, thanks for posting this delicious-looking recipe. I can't wait to try almond meal and love chia seeds! I am wondering if there are any substitutions you think would be acceptable to reduce some of the calories of this recipe (for example, egg whites for eggs, something for coconut oil, or for honey?). No doubt this is delicious, but I'm currently following Weight Watchers and these muffins are 9 "points" each (to give you context, I get 26 total for the day) so I was looking for a way to lighten them up. I know they are healthy, but still! Thanks!

Ashley--> I completely understand! This is what I would "guess." Again, I haven't tested it but this would be how I would attempt to lighten them up. for 3 eggs -> 1 whole egg + 6T egg whites : for 1/2c oil -> 1/4c unsweetened applesauce + 2T plain yogurt + 2T oil : for 1/2c honey -> 1/4c smooth mashed banana + 1/4c honey [they will have a hint of banana] : for the milk -> use unsweetened almond milk. Let me know if you try it out. You might want to 1/2 the recipe to test it out. :)
April 12, 2012 | Unregistered CommenterHNR
Thanks Ashley! I will try these out (a half-batch is a good idea) and let you know how it goes!
April 12, 2012 | Unregistered CommenterHNR
This looks DELICIOUS! I have to try it out! <3
I have just made these muffins! When I tasted the raw batter when I was cleaning up, I had a sneaky suspicion they would be a winner... and they are! So delicious and am so pleased I have a healthy tasty snack for my little girl when she wakes from her afternoon nap. Great, easy recipe - thanks for sharing. I will definitely be trying more of your other recipes. I am new to your site so am looking forward to exploring :)

Ashley--> Thank you so much for letting me know you enjoyed these! I was thinking about them the other day and wanting to make a different version with the same idea. Hmmm, maybe zucchini?? Thanks for saying hi!!
July 30, 2012 | Unregistered CommenterKirsty
I've had these multiple times made by my cousin and mom... And made them for the first time this evening. For some reason mine ended up looking very dry and cracked on top - have you ever had that happen? I have checked the recipe about 20 times now and know I made them correctly...They taste ok, but not as good as everyone else's...
August 28, 2012 | Unregistered CommenterKat
@Kat - Hmm, that is really strange. I haven't had that issue before. I'm trying to think what could have been the problem if you included every ingredient but nothing is coming to mind. I'm stumped! The only thing I can think of is that they were over-baked or that your oven runs too hot. So sorry they didn't turn out for you and that I can't offer any other ideas. Take care!
August 28, 2012 | Registered CommenterAshley
Hi Ashley! A commenter shared a link to your blog on mine, and I am so glad she did! These muffins look FABULOUS and I adore the vintage trivet that is in the first photograph.
These were so delicious! I swapped out the honey for a 1/2 cup applesauce and they held up great. Not at all sweet, which is how I like it! Thrilled to put the bag of almond meal that's been sitting in my freezer to good use!
February 11, 2013 | Unregistered CommenterAlessandra
@Alessandra - Oooh, good to know! I'll have to try that next time. Glad you enjoyed them!
February 11, 2013 | Registered CommenterAshley
I made these tonight and they were superb! Some of the best GF muffins I've had! :)
April 3, 2013 | Unregistered Commenterholly
Really taken by the almond muffins. I think I can get the almond flour here in Italy but God knows about chia seeds. As usual we have to wrestle with cups but I think I have found an equivalence table., Cups are great but not for us Europeans!
April 4, 2013 | Unregistered CommenterBrad
These look fabulous for brunch....I have some newly acquired chia from the US (really hard to find in France!)....Question...could I possibly use stevia (liquid or baking blend) as a substitute ingredient for the raw honey?...I have some problems with glycemia. Thank you for any insight!
August 31, 2013 | Unregistered CommenterDonna
Why are you so amazingly spectacular, creative and talented?? I absolutely LOVE LOVE LOVE your blog and can't wait to try out a bunch of great recipes you have! I am trying a slight variation on these muffins (baking as I write) including lemon zest, rose water (i know its a stretch from OJ but this is my pantry innovation), shredded coconut and cranberries. The batter tastes amazing with suttle hints of rose and lemon. I am so excited to have these muffins for breakfast tomorrow. I am now on a no-carb diet (flour, grains, rice) so on stopping by Trader Joes I picked up almond meal. Again, so grateful for finding your amazing recipes. Thank you for doing what you do and sharing your talents with the world! Keep at it :) ~peace n love
November 13, 2013 | Unregistered CommenterAngela M.
These were delicious. I'm a fan.
September 18, 2014 | Unregistered CommenterSha

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