HAPPY ROSEMARY ORANGE MUFFINS
- Bridge Ayurveda
- Feb 27
- 2 min read
Makes 10 muffins, 35-40 minutes
DRY INGREDIENTS
1 ¼ cups almond flour
½ cup oat flour (or any gluten free flour blend
¼ cup arrowroot starch
½ tsp baking soda
½ tsp Himalayan pink salt
1-2 tbsp fresh rosemary, finely chopped (add more if you like more of a rosemary flavor)
Zest of 1 large orange (about 1 tbsp)
½ tsp ground cinnamon
¼ tsp ground cardamom
WET INGREDIENTS
1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
⅓ cup maple syrup
1 tbsp coconut sugar (optional for extra sweetness)
¼ cup ghee, melted
⅓ cup fresh orange juice
½ cup warm almond milk (or any plant milk)
1 tsp apple cider vinegar
1 ½ tsp vanilla extract
TOPPING (optional but amazing)
1 tbsp coconut sugar + pinch of cinnamon (for a lightly crisped top)
DIRECTIONS
Preheat oven to 350°F (175°C).
Make the flax egg: In a small bowl, mix 1 tbsp flaxseed meal with 3 tbsp water. Let sit for 5-10 minutes until thick.
Mix dry ingredients: In a large bowl, whisk together almond flour, oat flour, arrowroot, baking soda, salt, rosemary, orange zest, cinnamon, and cardamom.
Mix wet ingredients: In another bowl, whisk together flax egg, maple syrup, coconut sugar, coconut oil, orange juice, almond milk, apple cider vinegar, and vanilla extract.
Combine wet & dry: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
Fill the muffin tin: Divide the batter evenly into 10-12 muffin cups, filling each about ¾ full.
Top it off: Sprinkle the coconut sugar + cinnamon topping over each muffin.
Bake for 20-22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool & enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
Notes
These may be the best muffins I have ever made...uplifting, light, and happy!
Option to serve with a smear of ghee or a drizzle of honey if you want the extra sweetness.
Good for all doshas!
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