Step 1

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.

Step 2

In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cardamom, cinnamon, baking soda, baking powder and salt.

Step 3

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

Step 4

In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.

Step 5

Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

Step 6

Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for fewer muffins with high, domed-tops, and ¾ of the way for more muffins that are smaller. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done. Another way to tell: gently and carefully press your finger into the top of one muffin, if it springs back, it’s done.

Step 7

Place the muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from the pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners’ sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below.Adapted from my Easy Orange Muffins Recipe. Also try my Healthy Lemon Poppy Seed Muffins and my Dark Chocolate Muffins.