Mandarin Muffins
These Mandarin Muffins are a delicious way to enjoy mandarin oranges in baking. They are perfect as a snack or in a lunchbox.
I love to create Healthy Muffins For Kids, muffins that are usually lower in added sugar than traditional muffins but still delicious like my spiced pear muffins and apple oat muffins.
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
DRY INGREDIENTS
- Flour: I use plain flour, but I have also tested this recipe with a gluten free flour and it worked well.
- Ground almonds: This may be knowns as almond flour, almond meal or ground almonds, it is finely ground almonds used like a flour in baking.
- Baking powder: Baking soda can be used as a rising agent instead of baking powder, you will only need ¾ teaspoon baking soda.
- Dates chopped: The combination of orange/mandarin and date is so good but the dates can be substituted for other dried fruit such as raisins, sultanas or cranberries.
WET INGREDIENTS
- Mandarins: A small sweet citrus fruit with orange skin. These fruit are known by different names in different parts of the world, you may know them as clementines, satsuma, cuties or mandarin oranges. If you do not have fresh mandarins you could use a drained can of mandarin oranges. This recipe will also work with oranges.
- Eggs: I have not tested this recipe with egg replacers.
- Maple syrup: This can be substituted for honey.
- Olive oil: This can be substituted for melted butter or another oil if you prefer.
Mandarin Muffins Step-By-Step
Below are illustrated step-by-step instructions to make my Mandarin Muffin recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180 degrees (360 F). Prepare a muffin tin by greasing it.
In a large bowl use a whisk or fork to combine the dry ingredients (flour, ground almonds, baking powder, chopped dates).
Step two: Use a food processor or blender to whizz up the wet ingredients. (4 mandarins, olive oil, eggs and maple syrup).
Step three: Fold the liquid ingredients through the flour mixture.
Step four: Portion your mandarin muffin batter into the greased muffin pan. (Optional top each muffin with a mandarin segment)
Step five: Bake at 180 degrees celsius for 15-30 mins (It will be dependent on the size of the muffins.) Muffins are cooked when they spring back when you press them gently in the centre, and a toothpick comes out clean when inserted into the centre..
Leave to cool in the tray for 4-10 minutes before transferring the muffins to a cooling rack.
Enjoy!
Tips & Tricks
Here is how you can make these Mandarin Orange Muffins perfectly every time!
- For a more strongly flavoured mandarin muffin include more whole mandarins with their skin on or for a milder citrus flavor peel all the mandarins. My kids like 1 with the skin and 3 without.
- Store these muffins in an airtight container for up to 3 days or freeze for up to 4 months.
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How To Make This Recipe Suitable For Baby-Led-Weaning
- These mandarin orange muffins are relatively low in added sugar and do not contain added salt.
- Leave out the dates as large pieces of dried fruit can be a chocking risk.
If you tried this Mandarin Muffin recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Mandarin Muffins
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Ingredients
Dry Ingredients
- 1 ½ cup flour 215 grams
- 1 ½ cup ground almonds almond meal, 150 grams
- 3 teaspoons baking powder
- 1 cup dates chopped, 150 grams
Wet Ingredients
- 5 mandarins Reserve 1 for garnish, 4 go into the batter. I used 200-250 grams of mandarins In the batter depending on how many are peeled
- 2 eggs
- ¼ cup maple syrup
- ½ cup olive oil
Instructions
- Preheat your oven to 180 degrees (360 F). Prepare a muffin tin by greasing it.
- In a large mixing bowl use a whisk or fork to combine the dry ingredients (flour, ground almonds, baking powder, chopped dates).
- Use a food processor or blender to whizz up the wet ingredients. (4 mandarins, olive oil, eggs and maple syrup).
- Fold the wet ingredients through the dry ingredients.
- Portion your mandarin muffin batter into the greased muffin tin. (Optional top each muffin with a mandarin section)
- Bake at 180 degrees celsius for 15-30 mins (It will be dependent on the size of the muffins.) Muffins are cooked when they spring back when you press them gently in the centre
Video
Notes
- For a more strongly flavoured mandarin muffin include more whole mandarins with their skin on or for a milder citrus flavor peel all the mandarins. My kids like 1 with the skin and 3 without.
- Store these muffins in an airtight container for up to 3 days or freeze for up to 4 months.
- Flour: I use plain flour, but I have also tested this recipe with a gluten free flour and it worked well.
- Ground almonds: This may be knowns as almond flour, almond meal or ground almonds, it is finely ground almonds used like a flour in baking.
- Baking powder: Baking soda can be used as a rising agent instead of baking powder, you will only need ¾ teaspoon baking soda.
- Dates chopped: The combination of orange/mandarin and date is so good but the dates can be substituted for other dried fruit such as raisins, sultanas or cranberries.
- Mandarins: A small sweet citrus fruit with orange skin. These fruit are known by different names in different parts of the world, you may know them as clementines, satsuma, cuties or mandarin oranges. If you do not have fresh mandarins you could use a drained can of mandarin oranges. This recipe will also work with oranges.
- Eggs: I have not tested this recipe with egg replacers.
- Maple syrup: This can be substituted for honey.
- Olive oil: This can be substituted for melted butter or another oil if you prefer.
Quick Start Guide To BLW
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