Gluten Free Choc Orange Muffins
Recipe type: Baking
Cuisine: Gluten Free
Gluten free muffins full of flavour - makes six
  • 125g cream cheese (light is fine)
  • 120g agave syrup (honey can be used, or same quantity of sugar)
  • 1 egg
  • 100g coconut flour
  • 100g gluten free baking mix or preferred flour (wheat is fine if you're not gluten intolerant)
  • ½ baking powder
  • ¼ baking soda
  • 2 tbsp raw cacao or cocoa powder
  • juice of ½ small/medium orange
  • zest of above orange to taste, reserving some strips of zest for decoration
  • milk as needed (soy, dairy, around ¼ cup)
  • Syrup: juice of ½ orange, ¼ cup sugar, ½ cup water
  • 3 x dark (or milk) chocolate Lindt balls (halved) if desired (recommended, or use blocks of chocolate you may have)
  1. Pre-heat oven to 180C (160C fan-forced) and grease a 6-muffin muffin tin.
  2. Cream together agave and cream cheese in a food processor or in Thermomix with Speed 3 for a few seconds.
  3. Add egg and blend further to combine (Speed 3 for a few seconds).
  4. Add coconut flour, flour mix, baking powder, baking soda and raw cacao and blend to combine (Speed 2 for 10 seconds).
  5. Add orange juice and zest, mixing again (Speed 3 for a few seconds).
  6. Add enough milk (Speed 3 for a few seconds) to produce a mixture that is wet enough to be poured out but not runny.
  7. Scoop mixture out and fill evenly into muffin tin. Place in oven and bake for 10 minutes.
  8. In the meantime, add sugar and water into a small saucepan and bring to a boil, then allow to simmer for 5 minutes on low heat. Take off heat and add orange juice. Set aside.
  9. At 10 minutes, remove muffin tin and place Lindt ball halves into the middle of each muffin and return to oven for another 6 minutes or until knife test pulls out clean.
  10. When muffins are done, spoon some orange syrup over each muffin and allow to cool on rack.
Recipe by Gastromony at