Mandarin, Almond and Honey Muffins

Mandarin, Almond and Honey Muffins

Hi Friends,

Unfortunately it has been quite a while since my last post! For those of you that don’t know, I am actually pregnant with my first baby (21 weeks as I am writing this) and life has been a little hectic which hasn’t left me with much time or energy for blogging.

However, I am back today to share my healthy Mandarin, Almond and Honey muffin recipe. These little morsels of goodness are perfect for that 3pm pick me up and make a great snack for school or work lunch boxes.

For those you that know me, you know I like to shop seasonally, generally if you are buying in-season your produce has travelled less kilometers, it is fresher and more affordable. I have been getting some fresh fruit and veggies delivered from a local family run business who work with farmers to provide in-season produce boxes. It is winter in Australia right now and mandarins have been on point, my weekly deliveries have been packed with them, so much so that I actually found myself with a bit of an excess of mandarins, way more than we could possibly eat in a week.

I hate wasting food (or wasting anything really) so I set myself the task of turning these mandarins into something before they went bad. Maybe it’s my pregnancy cravings or maybe thats just an excuse, but my mind went immediately to something sweet. I had a look around for some mandarin muffin recipes and couldn’t find anything that really sparked my interest, so I decided to just wing it and make up my own. I think they turned out pretty well! I used blanched almond meal which gives a bit of a different texture and adds a nutty undertone to the muffins, I also added in some honey for sweetness which combined with the mandarins gave a really yummy flavour.

This recipe makes 12, I actually decided to glaze four of them just for fun, and the rest I left unglazed as I wanted a bit of a healthier option for our work lunches during the week.

Anyways, enough of me rambling on, the recipe is below I hope you enjoy it! If you happen to make these I would love to see a photo, just tag me on Instagram!

Until next time, stay warm, healthy and happy!

x Kiah

Mandarin, Almond and Honey Muffins

A delicious healthy muffin recipe, perfect for work or school lunches!

Course Afternoon Tea, Dessert, Snack
Cuisine Australian
Keyword Afternoon Tea, Healthy Muffins, Lunchbox Snacks, Mandarin Muffins, Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author KiahsKitchen


  • 1 heaped cup plain flour
  • 1 cup blanched almond meal
  • 1/2 cup rolled oats, blended
  • 2 tsp baking powder
  • 1 tsp salt
  • 6-8 small mandarins
  • 1/2 heaped cup brown or coconut sugar
  • 1.5 tbsp honey
  • 1/4 cup coconut oil
  • 1 cup almond milk
  • 2 whole eggs (or substitute flax eggs if vegan)

Optional Glaze (makes them slightly less healthy)

  • 2-3 whole mandarins
  • 1/2 - 1 cup icing sugar


  1. Preheat oven to 180 degrees Celsius (fan forced)

  2. In a large bowl, combine flour, almond meal, baking soda, salt and blended oats (I used whole rolled oats and blended them in the NutriBullet for 30 seconds)

  3. Peel and remove any visible pips from mandarins, place flesh into NutriBullet or other food processor/blender and blend until smooth

  4. Add the sugar, honey, coconut oil and almond milk to the blender with the mandarin and process for another 30 seconds or so until all combined

  5. In a small bowl, whisk the two eggs until lightly beaten

  6. Create a well in the centre of the dry ingredients and pour in the blended wet ingredients and eggs

  7. Gently fold mixture through until just combined

  8. If mixture is too runny, add a little bit more flour until you reach the preferred consistency (it should be like a thick soup/paste that requires two spoons to get it into the muffin tins)

  9. Line muffin tin and evenly distribute mixture between each muffin cup

  10. Bake in oven for 20-25 minutes until a toothpick inserted into the middle of the muffin comes out clean

  11. Allow to cool in muffin tin for 10 minutes before transferring to a cooling rack

  12. Serve with fresh mandarin slices on top

Optional Glaze

  1. Peel de-seed and blend additional mandarins until smooth

  2. Slowly stir in icing sugar until glaze reaches desired consistency

  3. Spread glaze over each muffin and top with fresh mandarin wedges

Recipe Notes

Muffins can be stored in an airtight container in the refrigerator for 4-5 days or can be individually frozen. Great addition to school or work lunch boxes for an afternoon pick me up, these are delicious with or without the glaze, obviously if you are looking for a healthier treat, omit the glaze and have the muffins as they are.

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