These Chocolate Orange Spice Muffins are not your average muffin, they are light and fluffy and made with healthier ingredients than most. Filled with chocolate pieces, orange zest and warming spices they make the perfect snack to have with coffee or tea!
They are vegan, gluten free, oil free and easily made refined sugar free making them ideal for an on the go breakfast!
How to make Chocolate Orange Spice Muffins
First up make the flax egg. Whisk the ground flaxseed with the water and set aside to thicken.
Then in a separate bowl or measuring jug mix the applesauce, soy milk, maple syrup, orange juice, vanilla essence and the apple cider vinegar.
Weigh out the oats and using a blender, blend until a flour consistency.
Add the oat flour to a large mixing bowl with the almond meal and coconut sugar. Add in the baking powder, bi-carb soda, ginger powder, cinnamon, nutmeg, salt and orange zest. Mix to combine.
To the dry ingredients add the flax egg and soy milk mixture.
Fold gently until almost combined then add the chocolate and fold through until just mixed.
Fill muffin cases evenly with the batter and top with slices of orange and a sprinkle of oats to decorate.
Bake at 180°C/350°F for 20-25 minutes or until golden.
Remove from the oven. Allow to cool for five minutes before removing to cool completely on a wire rack.
Storing
If by some miracle you have leftovers, store them an airtight container in the refrigerator for 2-3 days. For longer storage, freeze them in an airtight container for up to two months.
Variations
I chopped my chocolate into fairly small pieces but you don’t have to, using chocolate chips or chunks would be great in these.
Adding in some chopped nuts for extra crunch would work well in these muffins, I recommend walnuts or almonds.
Feel free to change up the spices to suit your taste, try some cardamom or cloves.
Notes
I recommend using kitchen scales to weigh the ingredients for best results when baking.
When baking with oats as a flour, be careful not to overmix as overmixing causes the end result to be tough and gummy! No one wants that in a muffin 🙁
To keep these muffins refined sugar free choose chocolate that is refined sugar free.
If you don’t have a blender then use oat flour and make sure to weigh it as oat flour will take up a different amount of space in a cup measurement.
For more delicious baking recipes try:
Contact
If you have any comments or questions on how to make this please leave a comment in the comments section below!
If you made these gluten free, dairy free muffins and and share them on Instagram, I would love to see so please tag me @sweeterwithdates and #sweeterwithdates
chocolate orange spice muffins
Equipment
- twelve hole muffin pan
- kitchen scales
- Mixing Bowl
- blender
Ingredients
- 20 grams ground flax seeds to make 2 flax eggs (2 tablespoon ground flaxseeds + 4 tablespoon (80ml) water)
- 250 grams unsweetened apple sauce (1 cup)
- 125 ml soy milk (1/2 cup)
- 40 ml maple syrup (2 tablespoons)
- 40 ml orange juice (2 tablespoons)
- 10 ml apple cider vinegar (2 teaspoons)
- 1 teaspoon vanilla essence
- 230 grams oats (2 1/2 cups)
- 200 grams almond meal (2 cups)
- 100 grams coconut sugar (1/3 + 1/4 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon bi carb soda
- 3 teaspoons ginger powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 teaspoons orange zest
- 60 grams vegan dark chocolate
- 1 extra orange - optional for decoration
Instructions
- Preheat the oven to 180°C/350°F.
- Prepare the flax eggs, by whisking the ground flaxseeds with the water, then set aside to gel.
- Mix together the apple sauce, soy milk, maple syrup, orange juice, apple cider vinegar and vanilla essence.
- Using a blender, blend the oats, until they are the consistency of flour.
- Into a large mixing bowl at the blended oat, almond meal and coconut sugar. Then add the baking powder, bi-carb soda, ginger, cinnamon, nutmeg, salt and orange zest. Stir to combine.
- Add the wet ingredients to the dry ingredients and gently fold through.
- While still partially mixed, add the chocolate and continue to gently fold through until just mixed.
- Spoon out into prepared muffin pans.
- Add some chopped orange pieces to the top for an optional decoration.
- Bake at 180°C/350°F for 20-25 minutes or until golden.
- Remove from the oven. Cool for about 5 minutes before removing from the muffin pan to cool completely on a wire rack.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days or for longer storage in freeze in an airtight container.
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