Marbled Orange Mixed Berry Muffins

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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 .

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INGREDIENTS:

  • 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)

METHOD

  1. Preheat oven to 400 degrees F and coat a 12-cup muffin tin with nonstick spray.
  2. Prepare your “Chia egg” by mixing seeds and water in a small bowl. Set aside.
  3. In a medium bowl, combine flour, baking soda, and salt.
  4. 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.
  5. 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.
  6. Spoon mixture into prepared muffin tin, tamping down the tops of each with your spatula. Top with coconut shavings, if desired.
  7. Bake for about 18 minutes, until a toothpick comes a clean.
  8. Cool for 20 minutes in pan. Transfer to a wire rack to cool completely.
  9. Serve with agave/honey or nut butter of choice!

NOTES

*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!

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2 Comments Add yours

  1. Looks so good, you made me really hungry! What a fab recipe 🤤 love, Ana

    Liked by 1 person

  2. Emily says:

    Thanks, Ana! I hope you make them:)

    Liked by 1 person

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