Citrus and I have been having a moment lately, and I am NOT mad about it.
Maybe it’s the chillier temperatures? Or just that cheerful pop of flavor on grey days? Regardless, I am not going to fight this delectable craving .
I am lucky enough to get a pretty steady supply of citrus through my job (perks of a produce company!) but when those run low I discovered that Trader Joe’s sells HUGE bags of organic navel oranges for $5.00. I’m talking around 10 – 15 count.
Earlier this week I realize I may have gotten a bit in over my head (living in only a two person household, after all). What was one to do with an extreme Vitamin-C surplus?
Muffins to the rescue! I really enjoy having healthy baked goods on hand for during the week when I need a more substantive snack. These also pack very easily, making them wonderful for an on-the-go bite.
To accommodate gluten-free friends, the base of these muffins is a combination of oat and almonds, mixed together in a high-powered blender so they become a powder. I hate buying almond flour at the store (because $$$), but making your own is pretty simple and lends a natural sweetness to baked goods.
Though the recipe list looks long, I promise the hands-on time is roughly around 10 minutes. Feel free to use a different kind of berry here, or go wild with some chocolate chips instead
These would also be tasty with a smear of almond butter for more staying power. As always, please tag @garlic_head so I can see your lovely creations!
- 2 and 1/4 cups rolled oats, gluten-free if necessary
- 1/2 cup raw almonds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 TBS flax meal + 5 TBS water
- 1/3 cup packed brown sugar, or granulated sweetener of choice with mixed results
- Zest of one large orange (2 -3 TBS)
- 1 tsp vanilla extract
- 1/2 cup + 2 TBS fresh orange juice (I actually used the same orange as for zesting)
- 1 TBS coconut oil, melted
- 1/2 cup raspberries or blueberries (I used frozen)
- Preheat your oven to 350 degrees F and lightly oil a muffin tin. You will only be using 7 – 10 of the muffin cups. Feel free to add liners if you’d like.
- In a large high speed blender combine rolled oats, almonds, baking powder, baking soda, and salt. If you don’t have a high speed blender, this can be accomplished in a food processor (but may take longer). Blend until you have a flour-like texture. Blending too much will result in something akin to almond butter, so be careful! Dump dry mixture into a large bowl and set aside.
- In a mug or small cup, combine flax meal and water and set aside. This will act as your egg replacement.
- If you haven’t already, wash the orange. In a medium bowl, zest your orange and combine with brown sugar, mixing thoroughly. Add vanilla, orange juice, and coconut oil. Combine until smooth.
- Carefully add wet mixture to dry and mix completely. Fold in your berries.
- Ladle your dough into muffin pan, filling each cup all the way. You will have between 7 -10 muffins. Stick a few more berries on the top of each muffin. Bake for 25- 35 minutes, until a tester comes out clean. I hope you enjoy!