Vegan Orange Flax Muffins | Woman in Real Life:The Art of the Everyday

Sunday, June 22, 2014

Vegan Orange Flax Muffins


My mom and I shared a vegan orange muffin at a cafe recently. It was a bit too "orangey" for me, but it got me thinking I could make my own muffins with a more subtle orange flavour. So I did. I'm adventurous like that.

I used store-bought orange juice and grated orange peel for flavour. I would tend to look for organic oranges, just because you are actually eating the peel. If you have the time, you could juice your own oranges too. But sometimes you just want a quick muffin.

I threw in a 1/4 cup of ground flaxseed - I always keep some in the freezer to increase the health benefits of my muffins, pancakes and other baked goods. Research suggests that flax may reduce your risk of some cancers, including breast cancer, prostate cancer and colon cancer. It may also reduce your risk of cardiovascular and lung diseases. The benefits of flax arise primarily from three of its components - Omega-3 essential fatty acids, lignans and fibre.

I used agave nectar as a sweetener. Apparently its health benefits are now controversial, but what the heck, I use sugar and I know that's not good for me. If you have a strong sweet tooth (like me), I would add some chocolate chips. Because I just love to throw them in any baked good I can. These muffins are best served warm with a little vegan margarine melted on top.

Vegan Orange Flax Muffins



by Joann MacDonald
Cook Time: 20 minutes
Keywords: bake breakfast vegan
Ingredients (9 muffins)
  • 2 cups light spelt flour
  • 1/4 cup ground flax
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup non-dairy milk
  • 1/4 cup + 2 Tbsp orange juice
  • 1/4 cup agave nectar
  • 1/4 cup oil
  • 1 tsp egg replacer powder
  • 1 Tbsp grated orange peel
Instructions

Preheat oven to 375°F. Line a muffin tray with 9 paper cups.

In a large bowl, stir together flour, ground flax, baking powder and salt.

In a medium bowl, whisk together non-dairy milk, orange juice, agave nectar, oil, egg replacer and orange peel. Add to dry mixture and stir until just combined.

Fill paper muffin cups. Bake for 20 minutes or until a knife or toothpick inserted in centre comes out clean.

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6 comments:

  1. I have to buy oranges for a cake today (as if I haven't eaten enough sweets lately) and I will give these a go too! Thanks for doing the twitter-things linking to my account, I'm still trying to learn my way around it all!

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    1. I hope you like them!

      You are most welcome! Twitter takes a bit of getting used to. :) Jo

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  2. I love orange flavored pastries. My mom makes iced orange rolls for Christmas that are just amazing! But they are definitely not vegan ;)

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    1. They sound delicious! Yes, my grandmother tended to favour lots of butter so I know what you mean. :) Jo

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  3. They look so good! I am a big fan of throwing flax seed in wherever I can-- adding this to my recipe list for sure!

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    1. Me too! I throw in a little or a lot, depending. ;)

      Jo

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