Vegan and Gluten-Free Orange Muffins

Growing up in Florida and eating Perkins muffins gives you really high expectations of what a muffin should look and taste like. We all know how much sugar is added and just how unhealthy sweets can be. I’m always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. Enjoy these vegan and gluten-free orange muffins warm with some delicious vegan butter!

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Step: 2

Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.

Step: 3

Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.

Per Serving: 165 calories; protein 2.9g; carbohydrates 36.9g; fat 1.6g; sodium 277mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.