We LOVE some good muffins! I’ve been wanting to find some good flavor combinations to try and felt like I needed to try something with orange! I love orange but have never been a fan of orange-cranberry, so knew I wouldn’t go that route. I decided to stick with just orange BUT I added a little olallieberry jam on top…DELICIOUS.
We have a local farm near us called the Avila Valley Barn and they make this incredible olallieberry jam you can buy. If you have never had an olallieberry it is a hybrid of a raspberry and blackberry. Avila Valley Barn makes a pie with this filling and it used to be my favorite thing before going vegan and gluten-free. IT’S SO GOOD. So once I saw they made this in a fruit spread option I was sold. I may (I’m not going to lie to you) have made a bomb vegan olallieberry frosting to top on these muffins, however, the frosting is totally optional! That makes it more along the lines of a cupcake and sweet treat, but it won’t disappoint. If you want to check out that recipe click here.
For this recipe I wanted to use all parts of the orange. That was my goal. If I’m going to use the zest, I also need to use the fruit and juice, as well. No waste here! So make sure you have two medium-large oranges! Having fresh juice makes it that much better, however if you have any type of orange juice that will do just fine! This is also great if your oranges don’t have enough juice to make up for the recipe.
The Best Vegan Orange MuffinsCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium
The best and easiest gluten-free vegan orange muffins with fresh orange juice and zest.
2 cups Bob’s Red Mill Baking Flour
3/4 cup orange juice (2 medium-large oranges and/or from the carton)
3/4 cup sugar
1 So Delicious Coconut Milk Unsweetened Vanilla Yogurt 5.3 oz container (about 1/2 cup yogurt)
2 Bob’s Red Mill egg replacer “eggs”
1 tbsp vanilla
1 tsp lemon extract
1 tbsp baking powder
2.5 tbsp oil
- Preheat oven to 400′.
- Mix all dry ingredients together.
- Add in yogurt, orange juice, zest, eggs, vanilla, lemon and oil. Stir with a spatula until combined, but don’t over mix!
- In a muffin pan, place liners and spoon mixture into each cup. This recipe will make 8 large muffins or 12 small.
- Bake for 13-15 minutes, or until tops are slightly browned and a toothpick comes out clean. Bake for an additional 2 minutes if needed.
- Remove from oven and let cool for 15 minutes, then transfer onto a cooling rack.
- Top with butter, fresh jam, frosting (oh, yeah!) or eat by itself and enjoy!
- After mixing with a spatula the consistency should be thick and fluffy, not runny.
We hope you love these muffins as much as we do! Try with different toppings and let us know what you like best!