Natural Balance Foods

Orange and Pecan Muffins

Orange and Pecan Muffins

Kindly sent to us by the amazing Ruth Ellis over at Makey Cakey, these versatile muffins are great as a snack, but also delicious warmed and served with a dollop of non-dairy yoghurt. They'd also be fantastic iced and decorated for a special occasion.


  • 2 medium sized Mandarin Oranges
  • 2 tbsp ground Flaxseed
  • 4 tbsp cold Water
  • 1 tsp gluten free Baking Powder
  • 100g Succanat
  • 2 Nakd Pecan Pie bars
  • 120g non-dairy Yoghurt
  • 250g ground Almonds


  1. Scrub the outer skin of the mandarin to get rid of any residue, then put in a saucepan and cover before covering with cool water.  Bring to the boil and simmer for 20 minutes
  2. Drain off the water, re-cover with cold water and repeat once again.  After another 20 minutes of simmering, drain and let the mandarins to cool for around 10 minutes
  3. Whilst they are cooling, preheat the oven to 160 degrees celcius and line a 12 hole cupcake tin with paper cases
  4. Next whisk together the cold water and ground flaxseed in a small bowl and leave to allow the flax gel to form
  5. Once-cooled, leave the peel on the mandarins and cut the fruit into chunks (removing any pips).
  6. Blend to a pulp with an immersion blender or in a food processor.  Transfer the orange pulp to a large mixing bowl
  7. Chop the pecan pie Nakd bars into pieces and add to the orange mixture along with all of the other remaining ingredients, then give it a good stir
  8. Divide the mixture easily between the cases - you can fill them fairly full as they won't rise too much
  9. Bake for around 30-35 minutes until golden brown on top and lightly set
  10. Allow to cool in the tin for 10 minutes, then carefully lift them out onto a wire rack.  The muffins will firm up as they cool.

These will keep perfectly in a tin for 3-4 days as the ground almonds will prevent them from drying out.  


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