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Upside Down Citrus Gluten Free Muffins - These vegan muffins are made with coconut sugar, grapefruit and oranges! They're a healthy breakfast or snack for busy mornings that are only 200 calories! | Foodfaithfitness.com | @FoodFaithFit

Vegan Citrus Upside Down Gluten Free Muffins

These easy upside down vegan gluten free muffins are made with coconut sugar, Gimbi Pink Grapefruit Bai Bubbles, and oranges! They're a healthy breakfast or snack for busy mornings!
Course Breakfast, Snack
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Author Taylor


  • 2 Tbsp flax meal
  • 1/4 Cup + 1 Tbsp Warm water
  • 1/4 Cup + 1 Tbsp Melted coconut oil divided
  • 1 1/4 Cups Coconut sugar lightly packed and divided
  • 2 Mandarin oranges + zest *
  • 2 1/3 Cups Oat flour sifted (215g)
  • 1/2 Tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 Tbsp Cinnamon
  • 1/2 tsp Ginger powder
  • 2 tsps Vanilla extract
  • 1 tsp Raw apple cider vinegar
  • 3/4 Cup Bai Bubbles Gimbi Pink Grapefruit at room temperature **


  • In a small bowl, whisk together the flax meal and warm water. Make sure to add the flax meal into the bowl first, and stir the water into it, as opposed to vise versa. Place the bowl into the refrigerator for 30 minutes so it can gel together.
  • While the flax egg sits divide 1 Tbsp of melted coconut oil between the 12 cavities of a muffin tin, or 1/4 tsp melted oil per cavity. Use your fingers to lightly spread a little bit of oil up the sides of the cavity, but keep the majority of it on the bottom of the cavity, and rub around to evenly coat it.
  • Divide 1/4 Cup of coconut sugar between the cavities (about 1 tsp per cavity) sprinkling evenly, just onto the bottom of each cavity.
  • Zest both of the oranges into a large bowl (you'll use it later) and then peel them. Place the oranges on their side, and slice each into 6 thin slices. Gently place one slice into the bottom of each muffin cavity. Set aside and preheat your oven to 350 degrees.
  • In a medium bowl, stir together the sifted oat flour, baking powder, baking soda, salt, cinnamon and ginger powder until well mixed. Set aside.
  • Place the remaining 1/4 cup of melted coconut oil and 1 cup of coconut sugar into the large bowl with the orange zest and beat together with an electric hand mixer, just until the coconut sugar is moistened.
  • Add the vanilla extract, apple cider vinegar and the chilled flax egg into the sugar mixture and beat again until smooth and well mixed.
  • Pour the Bai Bubbles into the oil/sugar mixture and whisk until smooth. The top will foam from the carbonation, which is normal. Add the dry ingredients into the wet ingredients and whisk until smooth and lump-free.
  • Divide the mixture between the muffin cavities, filling almost right to the top.
  • Bake until a tooth pick comes out clean, about 18-20 minutes. Let cool for 5 minutes (not more, not less. You don't want the sugar to start to harden) and then turn the tins upside down onto a cooling rack to release the muffins. Lightly press the muffins down onto the rack to slightly flatten the bottoms and let cool completely.


Don't use navel oranges, as they aren't as sweet as mandarins, and I thought they did not taste as good. Also, you may want to grab 3 oranges just in case some of your slices are kind of ugly and thick, like mine were :)
* Room temperature is very important, or the coconut oil will harden when you had the Bai Bubbles.
Muffins will become very soft at room temperature so store in an air-tight container in the refrigerator, or freeze.