I love hot food, all day long, every day. I’d take soup or stew over a sandwich for lunch, and I’d rather have oatmeal or a muffin than cold breakfast cereal any day of the week. I think it’s because I’m always cold, so it’s a comfort to me to have a warm meal. I started playing around with muffin recipes last fall, trying to figure out how to best make healthy, cholesterol-free, whole wheat muffins. Remember, this vegetarian thing is new to me folks, and I’m still working it out. I haven’t sworn off eggs entirely yet, though I’d like to go that way eventually. So I’ve been working with flaxseed as an egg substitute, and I have to say, it’s not so bad at all!
I first made this one with cranberries, but spring MUST BE coming soon because I found blueberries on sale at the grocery store yesterday, so in anticipation of spring, I made blueberry muffins this morning. I still like it with the orange – it gives it a fun twist. After perusing a lot of different muffin recipes online, I came up with a kind of baseline fruit muffin recipe. I subbed out the white flour for whole wheat, and I put in honey and cane sugar for the white sugar. I used the milled flaxseed for the eggs as mentioned above, and to give it a kick, pureed clementine oranges instead of water or milk. Using coconut oil instead of vegetable oil gives the muffins a buttery, slightly sweet flavor that I think goes really well with any kind of fruit. They come out with slightly crispy tops, but are oh-so-soft and moist inside, with the lightest sweetness you could imagine. I really enjoy them. Let me know what you think!
Vegan Blueberry Orange Muffins
2 cups organic whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup melted coconut oil
1 tbsp milled flaxseed
1/2 cup honey or agave nectar
1/4 cup organic cane sugar
1 pint fresh blueberries
2 pureed clementine oranges (plus 1/4 cup water, depending on size of the fruit)*
zest of one clementine
1 tsp cinnamon
- Mix all the dry ingredients together in a large mixing bowl.
- Add the coconut oil, melted, to the dry mixture, so that it is absorbed by the flour. Do this before you add any of the potentially cooler wet ingredients (which could make your coconut oil turn solid again and create lumps in your batter).
- Puree your clementines in a blender with just a splash of water to get them moving through the blades. Remove any large seeds you can see in the fruit before you puree. If using a high-powered blender, any remaining seeds will become so fine you won’t know they’re there anyway, so don’t worry too much about the seeds (more fiber!).
- *If pureed clementines are impossible for you, you can also use about 3/4 cup of orange juice. I prefer getting the fiber and nutrition from the whole fruit and not just the juice. Minimizes waste too!
- Mix in the rest of the wet ingredients. If your batter feels too dry, add in 1/4 cup of water. This may happen depending on the size and moisture content of your pureed clementines.
- Finally, fold in your fresh blueberries.
- Spoon into a greased muffin pan, and bake at 400 degrees for about 22 minutes, or until a toothpick test confirms that the muffins are cooked through. Makes 12 muffins.
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