These muffins are easy to make and full of wholesome ingredients. Can be made with blood oranges or regular oranges. Free of dairy, eggs, and refined sugar; vegan friendly.
I look forward to blood orange season each year. They’re beautiful, delicious, and have a sweet yet sour flavor that is unlike your typical orange. Their juice is the brightest and most gorgeous reddish-pink color too, which is perfect for desserts!
The only problem is blood orange season is fairly short, usually lasting from late winter to early spring. Any regular orange can be used in place of these if you have trouble finding them. It’s delicious either way.
Because blood oranges can sometimes be a little tart, I made a creamy cashew glaze to drizzle over the top to help with the sweetness. It’s totally optional and really not necessary, especially if you prefer muffins that aren’t overly sweet.
I usually leave the glaze off of my muffins and enjoy them with a cup of green tea instead…and a cup of iced almond milk. I’m a weirdo and like options so I often have two drinks instead of one. 😉
Spelt flour isn’t gluten-free, but it’s said to be easier to digest for people with gluten sensitivities because it’s an ancient grain and not genetically modified like modern wheat. They are, however, free of eggs, dairy, and refined sugar. Vegan friendly too!
Please let me know if you give these a try..Enjoy!
- 1 cup (125g) spelt flour (flour should never be packed into the cups. Instead spoon flour into the measuring cup and level off with the back of a knife.)
- 1 cup unbleached all-purpose or gf 1-to-1 baking flour
- 1 tablespoon ground flaxseed (can use 1 egg in place of the flaxseed, if preferred)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 1 large orange
- 1 cup orange juice (blood orange or regular orange)
- ½ cup avocado oil, olive oil, or melted coconut oil
- ⅓ cup maple syrup or other liquid sweetener of choice
- 1 teaspoon vanilla extract
- 2 blood oranges, peel cut off and sliced thin (cara cara or regular oranges can also be used)
- 1 cup raw cashews, (pre-soaked in purified water for at least 2-3 hours)
- 3-4 tablespoons maple syrup or honey, to taste
- zest and juice of 2 blood oranges, more juice may be needed (about 1.5 Tbsp zest and 6-8 Tbsp juice. Cara cara or regular oranges can also be used)
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350ºF. Place paper liners into a 12-cup muffin pan and set aside.
- In a large bowl, combine flours, flaxseed, baking powder, baking soda, salt and orange zest.
- Add orange juice, oil, maple syrup, and vanilla, stirring just until combined.
- Scoop batter into muffin cups filling almost to the top. You may not use all 12 cups. Place an orange slice onto each muffin.
- Bake muffins for 13–16 minutes, just until domed and center is firm when gently pressed.
- Remove pan from the oven and let cool several minutes in the pan before transferring muffins to a wire rack to cool completely. Makes 10–12 muffins.
- For the cashew glaze, place rinsed and drained, pre-soaked cashews into a food processor or high powered blender. Add syrup, zest, and half of the juice, vanilla extract, salt and process until creamy, scraping down the sides occasionally. Add more juice, as needed, just until you get the desired consistency. Drizzle on top of the cooled muffins.
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