Orange & Poppy-seed Muffins

Something that I believe strongly in is that our diets shouldn’t revolve around what not to eat & what we should avoid, but more of what should we eat and what to eat instead.  It shouldn’t be about restriction, but instead it should be about healthier alternatives. I like to recreaste foods/recipes based around this “healthy alternatives” principle. 

I love orange and poppy seed muffins – I used to get them all the time at uni, and oh I have missed them. So here is a recipe I created that is healthy, food intolerance friendly, and yum. 

Makes: 12 muffins

Prep time: 10 mins

Cook time: 20-30mins


2 whole oranges

2 C almond meal

1/3C oats

1tsp. Baking powder

3tbsp. Poppy seeds

2 x egg replacements (* see below)

1/2C RMS

1/3C coconut oil (can also use olive oil)

1/4C almond milk (or other milk of choice)

1tsp vanilla extract (optional)

* Egg replacement options: chia egg (1tbs chia seeds to 3 tbsp. water), flax egg (1tbs flax seed meal to 3 tbsp. water), or an ‘egg replacement’ (I used the brand Orgran).


  1. Pre-heat oven to 165 degrees Celsius
  2. Cut ends off of oranges and process in a food processor / blender.
  3. Add rice malt syrup, oil, almond milk and vanilla extract and process until combined
  4. Add almond meal, oats, baking powder, poppy seeds and egg replacements and process until combined.
  5. Grease muffin tins and poor mixture in
  6. Place in oven and cook for 20-30minutes until done (to tell insert a scewer into a muffin and if it comes out clean it’s done)

Enjoy! xx