Prep. Time 10′       Baking Time 25′       Serves 8


  • 1/4 cup coconut oil
  • 1 orange
  • 1/2 cup orange juice
  • 1 large egg
  • 1 pinch of salt
  • 1 ½ cups gluten-free flour
  • 1/2 cup coconut sugar or some other sweetener
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 150g sugar-free chocolate, finely chopped


  1. Preheat the convection oven at 160°C.
  2. Butter a muffin tin with 12 compartments.
  3. Cut the orange in half and then each half into 4 pieces.
  4. Using a sharp knife or scissors, remove the white fibers that connect the orange slices as well as the ends.
  5. Throw the orange in the blender with the oil, orange juice, egg, and salt and blend until smooth.
  6. In a bowl, combine the flour, sugar, baking powder, soda, and mix with a spoon.
  7. Make a well in the center and add the wet ingredients.
  8. Gently mix until just combined (do not overmix if you want a fluffy result).
  9. Add the chocolate and mix gently.
  10. Fill the compartments to about 3/4 capacity and bake until golden brown, for about 20-25 minutes.
  11. They are done when you press them on top and they spring back.


Source: Argiro Barbarigou