Growing up in florida eating muffins at Perkins gives you really high expectations of what a muffin should look and taste like. I always favored the sugar coated on the top that made it a little bit crunchy. Im drooling just thinking about it.
We all know how much sugar is added and just how unhealthy sweets can be. Im always trying to find or come up with the healthiest baking recipes that also have that same childhood sweetness. I was making some cold pressed orange juice this morning and also thinking about this muffin recipe I found a little while ago. Well my instincts told me to make orange flavored muffins. Yummm. Plus oranges were on sale at sprouts so why not!
I found this recipe and tweaked it a bit, you know how that usually turns out. Lo and behold! Once in my life tweaking a recipe actually came out picture perfect literally, like did you even see the photos.
Okay so the recipe is totally freaking easy, a five year old could do it… You basically put everything in whatever kind of blender you have on hand. Blend that shit up, pour it into your cute lil muffin cups (or grease muffin tin w/ coconut oil) and VOILA! I sprinkled a little coconut sugar on the tops so they get that amazing glossy crunch a muffintop should have. Pop those suckers in the oven and watch them rise above all the other muffins you have ever made.
These are refined sugar free, oil free, vegan, and GLUTEN free! They also taste scrumdiddlyumptious! With a touch of vitamin C! How much better can it get, seriously?
- 3 cups rolled oats
- 1 cup coconut sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 1 cup fresh squeezed orange juice
- 1 cup almond milk (or any non dairy milk)
- Preheat oven to 375 degrees F.
- Add all ingredients to a blender.
- Fill 12 muffin lines to the tip top.
- Bake for 22 minutes, check with a toothpick.
- Remove muffins from pan and cool for 10 minutes.
- Enjoy with some delicious vegan butter!