Gluten-free, dairy-free, goodness.
I am always looking for a quick and easy breakfast option regardless if I am on a cleanse or not. When I was little, it was always such a treat to wake up to breakfast muffins from my mom. It felt like such a treat. Well, I'm 32 years old, and it is still a treat when I get to have a freshly baked muffin for breakfast. These paleo, gluten-free, dairy-free muffins are second to none, and my husband loves them!
Part of what I love about clean eating, or doing a cleanse, is reimagining some of my favorite recipes. This year for healthy January I played around with Whole30, eating Paleo, and really just exploring my food freedom. These muffins technically would not be allowed on Whole30 - you could omit the honey and all of the ingredients would be W30, but the premise is all wrong. Mostly because I often don't just have one (let's be real). If you are just looking for a gluten-free recipe to add to your repertoire, then I've got you covered.
It is also winter citrus season, so I couldn't pass up the opportunity but use blood oranges. I try to use fresh fruits and vegetables when they are in season, as much as possible. They truly are so much better that way, and baking is no exception.
Not a fan of blood oranges, not to worry, feel free to substitute for any citrus in this recipe. And while we're on the subject of substitutions, let's talk about a couple that I have made in the past. The recipe below calls for coconut oil, I wanted to make sure it was 100% dairy free. However, if you are able to eat ghee or clarified butter and have that on hand, feel free to make that 1:1 substitution with the coconut oil. I also flavored this batch with cardamom - it goes so well with orange, but if you don't have it on hand, cinnamon substitutes nicely as well. Or, feel free to omit the spices all together. I promise the muffins are still delicious.
Lastly, I want to talk about how incredibly easy these muffins are to whip up.
I put them in my ninja food processor, and voila they're ready to go into the oven.
Ok, it might not be as easy as that, but it's almost as easy. Dump all of the ingredients except the poppyseeds into the food processor and mix until the batter is smooth and combined. Add the poppyseeds and pulse a couple of times. Once those are incorporated, you are good to fill your muffin tins and get these in the oven. If the food processor isn't your thing, then a bowl and wooden spoon work great, or a hand mixer. I wouldn't suggest using a stand mixer. I personally think it has too much power, and whips a lot of air into the muffin mix. In this situation, the muffins will sink in the middle, and that is not what we want. Keep it easy, and save the stand mixer for another day.