GLUTEN-FREE VEGAN ORANGE MUFFINS
Steps:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the orange juice to the same bowl along with the milk, orange zest, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder and bicarbonate of soda .
- Mix well, adding a tiny splash more milk if it's looking too dry .
- Transfer the mixture between muffin cases in a muffin tin.
- Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
- Whilst the muffins are baking, mix together the orange juice and maple syrup.
- Drizzle it over the muffins as soon as they're out of the oven - it will soak into the muffins better when they're hot.
- These muffins taste best eaten on the day they're made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!
Nutrition Facts : Calories 193 kcal, Carbohydrate 21 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, Sodium 41 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
VEGAN AND GLUTEN-FREE ORANGE MUFFINS
Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I'm always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!
Provided by Tré Lindsey
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 36.9 g, Fat 1.6 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 277 mg, Sugar 2.6 g
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