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dairy free orange and poppy seed muffin on white plate with fresh oranges and spoon of poppy seeds

Egg and Dairy Free Orange & Poppy Seed Muffins

Allergy Spot
Fluffy allergy-friendly orange and poppy seed muffins, free from dairy, egg, nuts and wheat/gluten and suitable for vegans
5 from 7 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Dessert, Snack
Cuisine Australian
Servings 10
Calories 179 kcal

Equipment

  • 1 12 hole standard muffin pan
  • 10 paper or silicone muffin liners
  • 1 large mixing bowl
  • measuring cups and spoons
  • 1 mixing spoon
  • 1 Wire cooling rack

Ingredients
  

  • 1 ½ cups self raising flour (gluten free if required)
  • 1 teaspoon baking powder
  • cup caster sugar
  • 1 Tablespoon poppy seeds
  • ¼ cup vegetable oil (eg canola)
  • cup orange juice (preferably freshly squeezed)

Instructions
 

  • Preheat the oven to 180C/375F.
  • Line a 12 hole muffin pan with paper muffin cases, cupcake liners or reusable silicone muffin liners. You'll only need 10 liners - leave 2 holes empty.
  • Add the flour, baking powder, caster sugar and poppy seeds to a large mixing bowl and stir thoroughly to combine.
    1 1/2 cups self raising flour (gluten free if required), 1 teaspoon baking powder, 2/3 cup caster sugar, 1 Tablespoon poppy seeds
  • Make a well in the centre of the dry ingredients and add the vegetable oil and orange juice. Mix well by hand until the ingredients form a smooth batter.
    1/4 cup vegetable oil (eg canola), 2/3 cup orange juice (preferably freshly squeezed)
  • Spoon the mixture into the muffin cases, filling almost to the top.
  • Place the muffin tray in the oven and bake for approximately 16-18 minutes, or until muffins are lightly browned. (If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.)
  • Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.

Notes

Your delicious vegan orange and poppy seed muffins can be kept in an air tight container for 3 days. If you have used gluten free flour, the muffins will soften and lose the crunchy muffin top more quickly. So enjoy them fresh out of the oven for best results.
Muffins can also be frozen to enjoy later, but are best served warm in that case.
Keyword allergy-friendly, dairy free, easy, egg free, gluten free, nut free, vegan