Soft, fluffy orange muffins with no eggs and no dairy. Made with fresh juice, zest, and plant-based yogurt. Perfect for breakfast or snack time.

Scale

2 cups Self-Rising Flour

½ cup Light Olive Oil

½ cup Orange Juice (about 2 large oranges)

½ cup Dairy-Free Yogurt (coconut or almond)

1 cup Unrefined Sugar

1 tablespoon Orange Zest

1 teaspoon Vanilla Extract

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1. Preheat the oven to 350°F (175°C) and line or grease a muffin pan.

2. In a large bowl, whisk the flour to remove clumps.

3. In a separate bowl, combine orange juice, olive oil, yogurt, sugar, zest, and vanilla.

4. Pour wet ingredients into dry and gently fold until just combined — don’t overmix.

5. Scoop the batter evenly into the muffin cups, filling about ¾ full.

6. Bake for 20–22 minutes or until a toothpick comes out clean.

7. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

For homemade self-rising flour: Mix 1 cup all-purpose flour with 2 tsp baking powder and ¼ tsp salt.

Store muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 4.

Freeze individually wrapped muffins for up to 1 month.