Orange Creme Muffins

I should really just skip straight to the recipe, since I know you’re probably drooling all over your screen right now. But let me just say a little summin’ summin’ about these gems.


They’re actually adapted from my Lemon Loaf Cake, which was one of my most popular recipes + pins. I was just craving something orange-y and in muffin form. Because, let’s face it, muffins are where it’s at.

These are still gluten, dairy, and soy-free, as well as refined sugar-free. And they’re still AMAZICAL.

Ok, that’s it. Enough teasing. Let’s get right to it!


Prep Time: 5 min

Baking Time: 25 min

Total Time: 30 min

Serves: 6


  • 1.5 C gluten-free flour (I love Bob’s Red Mill)

  • 1.5 tsp baking powder

  • 1/3 C coconut sugar

  • 2 pinches pink salt

  • 3 scoops Vital Proteins collagen peptides (for extra protein)

  • 3/4 C orange juice (I love Trop 50 because it has less sugar)

  • zest of 1 orange

  • juice of 1/2 fresh orange (it just has a different “tang” to it, ya know?)

  • 1/3 C melted/cooled coconut oil (I use Carrington Farms because it’s already liquid)

  • 1 whole egg

  • 3/4 C Lakanto monk fruit sweetened powder sugar (use code FITNCLEAN for a discount!), reserved for glaze

  • juice of 1/2 orange, reserved


In a large bowl, whisk together coconut sugar and egg till combined and sugar is dissolved. Add in orange juice, zest, and coconut oil; whisk again. Add in dry ingredients, whisking till well combined and batter is thick but smooth. Pour into a prepared muffin tin. Bake at 350 F for 25 min or until a toothpick comes out clean. Allow to cool for 10-15 min. While they cool, whisk together reserved orange juice and powdered sugar till a smooth glaze forms. Dip each muffin top into the glaze and give it a little spin to create that “swirl”. Then ENJOY!