- 1 cup superfine natural almond flour
- 1 cup gluten-free 1-to-1 baking flour (I used Bob’s Red Mill)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/2 tsp pumpkin pie spice
- 1/8 tsp ground cloves
- 1/2 tsp fine grain sea salt
- 1/2 cup organic cane sugar
- 1/4 cup extra-virgin olive oil
- 1 tsp pure vanilla extract
- 2 prepared vegan eggs (I used Bob’s Red Mill gluten-free vegan egg replacer)
- 1/4 cup unsweetened coconut milk yogurt alternative
- 1/2 cup blood orange juice
- 1 tsp apple cider vinegar
- 1/4 cup blood orange segments (peeled, pith removed)
- 1 tsp blood orange zest
- 1/4 cup 70% vegan dark chocolate, roughly chopped into small pieces
- blood orange segments
- sprinkles of dark chocolate pieces
- blood orange zest
- flaky sea salt
- Pre-heat the oven to 350 degrees F. Line a muffin pan with 10 paper liners/baking cups. (Amazon affiliate link.) You can also grease the tins with olive oil or vegan butter if you don’t have any paper liners handy.
- In a large bowl, sift together the almond flour, gluten-free baking flour, baking powder, baking soda, cardamom, pumpkin pie spice, cloves, and sea salt; gently stir to combine and set aside.
- In the bowl of a stand mixer with a whisk attachment (or in a large bowl with a whisk), whisk together the olive oil, vanilla extract, vegan eggs, coconut milk yogurt, and sugar. It’s okay if the mixture is grainy from the sugar.
- Remove the bowl from the stand mixer and add the flour mixture a bit at a time; fold to combine. Then fold in the apple cider vinegar, but do not overbeat/overwork the mixture.
- Gently fold in the blood orange segments, zest, and dark chocolate.
- Spoon the muffin batter into the prepared tins, evenly distributing the batter. (Fill the batter almost to the top of each tin.)
- Top each muffin with extra chocolate pieces, blood orange segments and/or zest as desired.
- Bake the muffins for 20-25 minutes (I found that 23 minutes work like a charm for me), or until the tops are golden brown. Since oven temperatures/times vary, insert a toothpick in the center of one of the muffins to see if it comes out clean (i.e. not wet, with just a few crumbs), as a check for doneness.
- Allow the muffins to cool in the pan for 5 minutes before removing them for further cooling on a wire cooling rack (about 10 minutes). Sprinkle with flaky sea salt as desired.
- Serve the muffins warm and enjoy!
- These muffins are best enjoyed fresh. However, they can be kept at room temperature in a zip-top bag (or airtight container of your choice) for up to two days.
- This recipe is just right for 10 muffins. There is no need to fill the remaining two tins with any sort of batter substitute.
- I used Moro blood oranges for this recipe.