Today’s recipe is from one of my favorite recipe creators, Ricki Heller. She has been the voice behind Diet, Dessert, and Dogs for a few years now, but she added author to her title with her new cookbook release, Sweet Freedom. I simply love the whole-grain treats in this cookbook. Today, we’re talking about the Orange-Oat Muffins!
So far I have barely made it past the breakfast section, enjoying two of the Spelt Pancake recipes, these Orange-Oat Muffins, and a slight alteration of the Banana-Oat Bars to enjoy some holiday-friendly Sweet Potato and Cranberry Oat Bars. I have yet to reach the pies, cakes, cupcakes, cookies, candies, puddings, and no bake treats … all of which are vegan (egg-free and dairy-free), wheat-free (there are several gluten-free options too), and most of which are easy to adapt to soy-free diets too.
These orange-oat muffins are not only vegan and wheat-free, but they are low in fat and high in fiber. They come together so simply – all you do is toss the ingredients in a food processor (or blender)! Not to mention – there’s no waste involved with these hearty muffins. You use the entire orange! Peel, seeds, and all.
Special Diet Notes: Orange-Oat Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, refined sugar-free, vegan, plant-based, and vegetarian. Optionally nut-free.
- 1 whole medium organic seedless orange, washed, whole and with skin*
- 1 tablespoon (15 ml) finely ground flax seeds
- 3 tablespoons (45 ml) water
- ½ cup (60 g) chopped dried pitted dates (they should be soft)
- 3 tablespoons (45 ml) sunflower or other light-tasting oil [I used grapeseed]
- ¼ cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) blackstrap molasses
- ½ cup (120 ml) plain or vanilla soy or almond milk
- 1 cup (140 g) whole spelt flour
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- ¼ teaspoon (1 ml) sea salt
- 1 cup (100 g) old-fashioned, whole rolled oats (not instant)
- 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].
No Food Processor? I simply added the orange sections through the milk alternative to my little old blender, and let ‘er rip until it was well blended, with a few tiny date and orange bits left for interest.