These wholesome orange & poppyseed muffins are a Byron Yoga Centre favourite – served regularly at our retreats and always a crowd-pleaser. Not only are they delicious and full of flavour, but they’re also gluten-free and dairy-free, making them suitable for a variety of dietary needs.
Whether you’re after a healthy snack, a light breakfast, or a comforting treat with a cup of tea, these muffins are a beautiful way to bring a little taste of retreat into your everyday.
Ingredients
Wet
- 2 flax eggs (2 Tbsp linseed or flax meal combined with 6 Tbsp warm water)
- 1 cup orange juice
- Zest of 1 orange ¼ cup + 1 Tbsp maple syrup
- 1 tsp vanilla
- ¼ cup melted coconut oil
- ¾ cup soy or nut milk
Dry
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1½ cups of buckwheat flour
- ½ cup almond meal
- ¼ cup coconut sugar
- 2-3 Tbsp poppy seeds
Method
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Preheat your oven to 180°C (fan-forced). Line a muffin tray with paper cases or lightly grease it.
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In a food processor or blender, combine the chopped orange, eggs, vanilla, coconut oil, and coconut sugar until smooth.
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In a large bowl, mix the almond meal, gluten-free flour, baking powder, baking soda, and poppy seeds.
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Add the wet ingredients to the dry and stir until just combined.
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Spoon the mixture into the muffin tray – about ¾ full.
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Bake for 20–25 minutes, or until a skewer inserted comes out clean and the tops are golden.
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Cool on a wire rack and enjoy!
Retreat Favourite Tip!
These muffins pair beautifully with a herbal tea or a touch of coconut yoghurt on the side. They freeze well too – perfect for preparing ahead.
Love this recipe?
This is just one of the many nourishing, plant-based meals featured in our Byron Yoga Centre recipe book – a collection of our most-loved retreat dishes designed to support your health and wellbeing. Whether you’re craving more wholesome snacks or looking to create your own retreat-at-home experience, you’ll find inspiration on every page.
