- Butter, for greasing the muffin tin or parchment paper
- 1/2 cup flour (or coconut flour)
- 200 g (2 cups ) ground almonds / almond meal
- 125 g honey (or preferred sweetener)
- 3 free range eggs
- 5-8 drops dōTERRA Wild Orange essential oil
- 1/3 cup olive oil
- 1 teaspoon vanilla extract or paste
- 2 Tbsp yoghurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 oranges for orange rind to serve
- Heat oven to 170C/150C. Line or grease 12-hole muffin tin with muffin cases. Put the olive oil, yoghurt and honey in a large bowl and mix well.
- Add the eggs, one at a time, whisking well between each addition. Add the flour, almond flour, baking powder, baking soda and salt. Mix again, then add the wild orange essential oil, and vanilla extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, until cooked. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely.
- Zest the oranges and dust each muffin to serve.