This recipe arose out of necessity.
Well, not really. It arose out of a lack of almond milk.
Same thing, right?
I was craving a subtly sweet, carb-y snack to nosh on post-workout. Fruity breads normally do the trick ( see here and here ), but I did not feel like waiting the necessary hour for it to bake in the oven, and I was all out of almond milk! I run through it so quickly I am seriously considering an almond milk subscription service (please tell me this is a real thing).
Muffins, on the other hand, require less than 20 minutes of oven time. First problem solved! But for my liquid dilemma, inspiration struck in the form of a pile of need-to-use oranges sitting on my kitchen table.
The use of orange juice AND orange zest lends a bright and summery zing to these muffins, and perfectly complements the pops of fresh summer berries. Add a smear of almond butter and you’ve got a perfect on-the-go snack whipped up in less than 30 minutes! Inspired by Hummusapien .
- 2 TBS Chia seeds + 6 TBS water (for a “Chia egg”)*
- 2 and 1/4 cup white whole wheat flour**
- 1 TBS baking powder
- Pinch salt
- 1/2 – 3/4 cup maple syrup (use more for a sweeter muffin)
- 1/2 cup yogurt of choice
- 1/4 cup oil (you can substitute applesauce if avoiding oil, but the result will be gummier)
- 1/2 cup orange juice
- 1 TBS orange zest
- 1 tsp vanilla extract
- 1 cup berries of choice, fresh or frozen
- Unsweetened shredded coconut (for topping, optional)
- Preheat oven to 400 degrees F and coat a 12-cup muffin tin with nonstick spray.
- Prepare your “Chia egg” by mixing seeds and water in a small bowl. Set aside.
- In a medium bowl, combine flour, baking soda, and salt.
- Place berries in another small bowl and toss with a few tablespoons of flour. This insures they don’t sink to the bottom of each muffin cup.
- In a large bowl, combine maple syrup, yogurt, oil/applesauce, orange juice, orange zest, vanilla, and your “chia egg.” Add in dry mixture, taking care not to over-stir. Fold in berries gently.
- Spoon mixture into prepared muffin tin, tamping down the tops of each with your spatula. Top with coconut shavings, if desired.
- Bake for about 18 minutes, until a toothpick comes a clean.
- Cool for 20 minutes in pan. Transfer to a wire rack to cool completely.
- Serve with agave/honey or nut butter of choice!
*If not vegan, feel free to substitute a normal egg.
**If you’d like a lighter muffin, some white flour (3/4 cup) can be substituted for whole wheat. I am a fan of “white whole wheat” however–it normally it fluffy enough for my taste!