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Whole Orange Choc Chip Muffins (Dairy & Gluten Free)

My Whole Orange Choc Chip Muffins use whole boiled oranges in place of fat to provide body and flavour in these unusual but incredibly easy muffins. Ground almonds and no flour ensure that they are lovely and light despite being naturally gluten free. I love them for a cheeky breakfast!
Prep10 mins
Cook2 hrs 25 mins
Total2 hrs 35 mins
Servings (Adjustable): 18


  • 400 g Orange - any size, roughly
  • 250 g Ground Almonds
  • 125 g Light Brown Sugar
  • 125 g Caster Sugar (Superfine Sugar)
  • 1 tsp Baking Powder - gluten free, if required
  • 0.5 tsp Bicarbonate of Soda
  • 6 Eggs
  • 200 g Milk Chocolate Chips
  • 1 tbsp Icing Sugar (Confectioner's Sugar) - optional



  • Place 400g Oranges into a saucepan large enough for them to float comfortably when covered with water. Heat the oranges to a low simmer and leave for 2 hours.
  • Meanwhile line sufficient muffin tins with 18 paper muffin cases.
  • Once the oranges have boiled, drain the water and leave them to cool. Once they are cool enough to handle, you can chop them into small pieces. Leave then to completely cool.
  • Preheat the oven to 190c or equivalent.
  • Once cooled, add the oranges to a food processor and blitz until pureed.
  • Add 250g Ground Almonds, 125g Light Brown Sugar, 125g Caster Sugar, 1 tsp Baking Powder, 0.5 tsp Bicarbonate of Soda and 6 Eggs to the food processor bowl.
  • Blitz everything until smooth. Use a spatula to wipe down the sides of the bowl to make sure everything is incorporated.
  • Add 200g Milk Chocolate Chips and stir through the batter (don't use the processor of the chips will break up.
  • Fill the 18 muffin cases with the mixture nearly to the brim or each case. You can move the mixture to a jug to pour it or use a ladle or ice cream scoop.
  • Pop the muffins in the preheated oven to bake for 25 minutes. Check them after 20 minutes. The muffins want to be cooked all the way through – this is not a time for gooey middles.
  • Once cooked, remove the muffins from their tin and leave to cool on a rack.
  • Once cool, use a small sieve to cover the muffins with 1 tbsp Icing Sugar. Serve.