Paleo Vegan Mandarin Orange Almond Muffins

Muffins are a type of bread that are baked in individual muffin pans. They are similar in appearance to cupcakes but without the sweet frosting of cupcakes. Muffins can also be savoury as well as sweet. Muffins are named after “muffe”, a type of German cake or “moufflet”, French soft bread. There are endless modern variations of ingredients for muffins. With different types of fruits like blueberries, strawberries, raspberries, orange, lemon, peach, bananas used as ingredients.  Nuts and spices like almonds, cashews, pecans, walnuts, peanuts, pine nuts and cinnamon. Other favourite ingredients are dates, raisins, chocolate, vanilla, vanilla beans and lavender. Other modern savoury versions are bacon and cheese, feta cheese and spinach, pumpkins, squashes, sweet potatoes and Asian flavours like coconut pandan (screwpine) and yam (taro). For my paleo, gluten free and vegan recipe of these muffins, I have incorporated mandarin orange juice and zest into almond meal with a hint of desiccated coconuts and topped with Chinese almond and some mandarin orange zest. This is a fusion recipe that I have created, resulting in really tasty, aromatic and nutritious muffins. This recipe is also corn free, dairy free, egg free, soy free and refined sugar free.

Mandarin oranges (citrus reticulate) or simply mandarins, is a small citrus tree with small fruits that are similar to oranges, except they are sweeter, less sour and so much more aromatic. China is the native homeland of mandarin oranges and they have been cultivated for over 4,000 years. Today, they are lavishly cultivated in Japan, southern China and India and are highly valued for home consumption in Australia. Other types of mandarin oranges available are clementine, satsuma and tangerine which are deep orange in colour. During the two weeks of Chinese New Year celebration, mandarin oranges are believed to be traditional signs of good fortune, prosperity and abundance. They are often shown as decoration and offered as gifts to family, friends and business acquaintances. Japanese mandarin oranges are also a Christmas tradition in United States and Canada.

Mandarin oranges are normally peeled and eaten fresh. They can be used in making desserts, added to salads, and for flavouring in cooking. Mandarin orange oil is also used to flavour puddings, chewing gums, candies and ice creams. Mandarin orange peels can also be used fresh, whole, zested or dried (called chenpi in Mandarin). Some popular Chinese cuisines using dried mandarin orange peels (chenpi) are red bean soup desserts, mooncake, orange chicken, Cantonese braised beef with white radish, porridge, duck and pigeon or quails. Chenpi tea is believed to relieve sore throat. Chenpi is also added to flavour wine. In traditional Chinese medicine, chenpi is used to regulate chi or qi, for treatment of digestive problems and poor appetite. These citrus mandarin orange fruits not only has a delightful taste, they also have many health benefits. Mandarin orange is rich in dietary fiber and is an excellent source of vitamin C (ascorbic acid), beta carotene and vitamin A. Mandarin orange has plant-based chemicals or phytochemicals like flavonoid antioxidants, mainly tangeritin, hesperidin, and naritutin, numerous times higher than oranges. Health benefits of mandarin orange include support healthy eye sights and prevent development of age related macula degenerative diseases; promote healthy skin; help lower bad cholesterol and may prevent certain types of cancer; promote healthy skin; aids wound healings and assist in weight loss.

Paleo Vegan Mandarin Orange Almond Muffins

5 from 4 votes

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Cuisine: Asian Desserts, Chinese

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour 25 minutes

Servings: 19 Muffins

Calories: 381.44kcal

Author: Daphne Goh

Ingredients

For the muffins:

Dry Ingredients:

• 410 g 14.5oz almond meals
• ½ cup arrowroot starch
• 3 tablespoons desiccated coconut
• ¾ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 2 tablespoons extra virgin olive oil
• ½ cup honey or agave syrup for vegans
• 2 teaspoon vanilla extract
• 1 cup water

For the Mandarin Orange Juice (1¼ cup):

• 4 medium mandarin oranges choose mandarin oranges with thicker and firmer skin
• 1 teaspoon grated mandarin orange zest

For the Toppings:

• 35 g 1.2oz ground Chinese Almond or blanched almond
• 1½ tablespoons grated mandarin orange zest

Equipment

• 2 non-stick 12 cup muffin pans
• 19 shallow muffin patty pan

Instructions

For the mandarin orange juice:

• Place peeled and seeded mandarin oranges and 1 teaspoon mandarin orange zest into a Nutribullet or food processor and pulverise until you get a smooth juice. Strain through a fine sieve, using a tablespoon to press on the mandarin orange pulp to release more juice. You need 1¼ cup of mandarin orange juice.

For the muffins batter:

• Mix all the wet ingredients together in a medium mixing bowl. Set aside.
• Add all the dry ingredients into the mixing bowl of an electric mixer and then attach the wire whip or beater. Using medium speed, mix for about 2 minutes or until ingredients are well combined.
• Continue on low speed, gradually pour the wet ingredients mixture prepare in step 1 into electric mixing bowl and then increase speed to medium and mix for another 2 minute.
• Then gradually add in the mandarin orange juice and continue to mix the ingredients on low speed for another 2 minutes.
• Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
• Mix on medium setting for another 5 minutes or until batter is well combined.

For cooking the muffins:

• Pre-heat fan-forced oven to 155C or 311F and line muffin pans with patty pans.
• Spoon and fill each muffin pan with some batter, until nearly the top edge of the pan.
• Sprinkle some ground Chinese almonds or blanched almonds and mandarin orange zest onto the top of each cupcake pan. Use a small spoon to even out the top of the muffin batter.
• Bake the muffins for 40 minutes or until golden brown and tooth pick comes out clean.
• Cool in muffin pan for 5 minutes, then remove and place the cooked muffins on a cooling rack.

Notes

Allergen: Nuts.

Nutrition Facts

Paleo Vegan Mandarin Orange Almond Muffins

Amount per Serving

Calories

381.44

% Daily Value*

Fat

 

20.7

g

32

%

Saturated Fat

 

2.61

g

16

%

Trans Fat

 

0

g

Cholesterol

 

24.57

mg

8

%

Sodium

 

346.27

mg

15

%

Carbohydrates

 

40.82

g

14

%

Fiber

 

4.62

g

19

%

Sugar

 

6.83

g

8

%

Protein

 

9.77

g

20

%

Vitamin A

 

3.56

IU

0

%

Vitamin C

 

7.7

mg

9

%

Calcium

 

15.39

mg

2

%

Iron

 

10.45

mg

58

%

* Percent Daily Values are based on a 2000 calorie diet.

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