chocolate orange spice muffins
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!
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.
Notes
I recommend using kitchen scales to weigh the ingredients for best results.
If you don't have a blender use oat flour and make sure to weigh it, as will take up a different amount of space in a cup measure than whole oats.
Be careful not to overmix the batter, when using oats as a flour in baking, overmixing may cause the end result to be tough and gummy. Not the desired texture in a muffin!
To keep these refined sugar free choose a chocolate that is refined sugar free.
For more detailed instructions please refer back to the original blog post.