Whole Grain Vegan Orange Oat Muffins
Whole Grain Vegan Orange Oat Muffins might be a good recipe to expand your side dish recipe box. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 161 calories. A few people made this recipe, and 26 would say it hit the spot. Head to the store and pick up sunflower oil, baking powder, maple syrup, and a few other things to make it today. It is brought to you by Go Dairy Free. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 56%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: 100% Whole Grain Cranberry Orange Oat Muffins, Chocolate Raspberry Oat Bars (vegan, whole grain, dairy-free), and Oat Orange And Chocolate Chip Muffins.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
½ Cup (120 ml) Plain or Vanilla Soy or Almond Milk
1 Tablespoon (15 ml) Baking Powder
1 Teaspoon (5 ml) Baking Soda
½ Cup (60 g) Chopped Dried Pitted Dates (they should be soft)
1 Tablespoon (15 ml) Finely Ground Flax Seeds
¼ Cup (60 ml) Pure Maple Syrup
2 Tablespoons (30 ml) Blackstrap Molasses
1 cup (100 g) Old-Fashioned, Whole Rolled Oats (not instant)
1 Whole Medium Organic Seedless Orange, washed, whole and with skin [This is one time when you want to spring on that organic orange, since you will be using the peel too]
¼ Teaspoon (1 ml) Sea Salt
1 cup (140 g) Whole Spelt Flour [can sub whole wheat flour in a pinch]
3 Tablespoons (45 ml) Sunflower or Other Light-Tasting Oil [I used grapeseed]
3 Tablespoons (45 ml) Water
Equipment:
food processor
muffin tray
bowl
oven
muffin liners
frying pan
Cooking instruction summary:
Preheat your oven to 375F (190C). Line a muffin tin with 12 paper liners for small muffins or 9 liners for large muffins, or spray with nonstick coating.In the bowl of a food processor, process the orange segments until almost smooth. Add the flax seeds, water, dates. oil, maple syrup, molasses, and milk alternative and process almost to a smooth puree (you can leave a few small flecks of date and/or orange, but none should be larger than sunflower seeds). Set aside for a few minutes to rest, while you prepare the dry ingredients.In a large bowl, sift the flour, baking powder, baking soda, and sea salt. Add the oats and stir to mix.Pour the wet mixture over the dry mixture in the bowl and stir just until combined (it’s okay if a few dry spots remain, you just don’t want to overmix!). Spoon the batter into your prepared muffin cups or tins – they will be quite full.Bake for 15-20 minutes, rotating the pan about half-way through (I skipped the rotation), until a tester inserted into one of the muffins comes out clean. Cool 5 minutes in pans before removing to a rack to cool completely. These taste even better the next day, as flavors meld [I can vouch for that!]. These muffins freeze beautifully (I can’t vouch for this, since we devoured them all while fresh).
Step by step:
1. Preheat your oven to 375F (190C). Line a muffin tin with 12 paper liners for small muffins or 9 liners for large muffins, or spray with nonstick coating.In the bowl of a food processor, process the orange segments until almost smooth.
2. Add the flax seeds, water, dates. oil, maple syrup, molasses, and milk alternative and process almost to a smooth puree (you can leave a few small flecks of date and/or orange, but none should be larger than sunflower seeds). Set aside for a few minutes to rest, while you prepare the dry ingredients.In a large bowl, sift the flour, baking powder, baking soda, and sea salt.
3. Add the oats and stir to mix.
4. Pour the wet mixture over the dry mixture in the bowl and stir just until combined (it’s okay if a few dry spots remain, you just don’t want to overmix!). Spoon the batter into your prepared muffin cups or tins – they will be quite full.
5. Bake for 15-20 minutes, rotating the pan about half-way through (I skipped the rotation), until a tester inserted into one of the muffins comes out clean. Cool 5 minutes in pans before removing to a rack to cool completely. These taste even better the next day, as flavors meld [I can vouch for that!]. These muffins freeze beautifully (I can’t vouch for this, since we devoured them all while fresh).
Nutrition Information:
covered percent of daily need
