Chunky Chocolate and Blood Orange Muffins (Vegan + GF) // Homegrown Provisions // These vegan and gluten-free muffins are made from a combination of natural almond flour and a reliable favorite: gluten-free 1-to-1 baking flour. They draw on their flavor from blood oranges, rich dark chocolate and warming cardamom and cloves.  #vegan #glutenfree #bloodorange #muffins #darkchocolate #brunch

Chunky Chocolate and Blood Orange Muffins (Vegan + GF)

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 23 minutes
  • Total Time: 38 minutes
  • Yield: 10 1x



Dry Ingredients

  • 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

Wet Ingredients

  • 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

Optional Toppings

  • blood orange segments
  • sprinkles of dark chocolate pieces
  • blood orange zest
  • flaky sea salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold in the blood orange segments, zest, and dark chocolate.
  6. Spoon the muffin batter into the prepared tins, evenly distributing the batter. (Fill the batter almost to the top of each tin.)
  7. Top each muffin with extra chocolate pieces, blood orange segments and/or zest as desired.
  8. 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.
  9. 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.
  10. Serve the muffins warm and enjoy!