Vegan Chocolate Orange Muffins Food

EASY ORANGE MUFFINS RECIPE (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Enjoy! Storing instructions below. Get your morning fruit on with my Healthy Lemon Poppy Seed Muffins and my Blueberry Banana Almond Breakfast Cookies.

CHOCOLATE ORANGE VEGAN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with paper liners and spray the liners with non-stick spray. Set aside.
• In a small bowl or ramekin, combine the ground flax seed and water. Set aside for later use.
• In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, soda, and salt.
• In another medium to large bowl, whisk together the olive oil, almond milk, sugar, brown sugar, orange soda, orange juice, zest and flaxseed mixture. Add this mixture to the flour mixture and combine with a spatula just until batter starts to come together.
• Add the chocolate chips and fold in until incorporated and no flour streaks remain.
• Spoon the batter into the lined muffin tin, filling the cups about half to 3/4 way full. Repeat until all batter has been used.
• Bake for 22-25 minutes, or until muffins are baked through and a knife inserted in the center comes out clean. Allow to cool for 10-15 minutes before serving.

VEGAN CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat oven to 375 F
• Grease and/or line a 12 cavity muffin tin and set aside
• To a small bowl, add all dry ingredients (flour, cocoa, baking powder and salt) and stir to combine
• In a large bowl, add all wet ingredients except chocolate chips (milk, sugar, orange juice, apple sauce, oil, vanilla and zest) and whisk to combine
• Add dry ingredient mixture to wet and gently mix until just combined (lumps are okay)
• Gently stir in chocolate chips
• Divide batter evenly into prepped muffin tin
• For the optional topping, combine zest and sugar and stir until thoroughly mixed. Sprinkle onto the tops of the muffins
• Bake in preheated oven for 23-28 minutes, or until a toothpick inserted into the centre comes out clean
• Allow to cool for several minutes in the muffin pan, then remove and allow to fully cool on a wire cooling rack
• Enjoy!

CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat your oven to 180C/350F, line a 12 hole muffin pan with paper cases
• Sift the flour, baking powder and cocoa into a large mixing bowl
• Stir in the sugar, salt, chocolate chips and orange zest
• Whisk together the oil, milk and marmalade
• Make a well in the flour mix and pour in the liquid, stir well to combine and pour into the muffin cases.
• Bake in the preheated oven for 20-25 minutes until risen. If you poke them with a skewer it should come out clean (unless you hit a chocolate chip - poke them in a couple of places to be sure!)
• Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

GLUTEN-FREE VEGAN ORANGE MUFFINS

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the orange juice to the same bowl along with the milk, orange zest, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda .
• Mix well, adding a tiny splash more milk if it's looking too dry .
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
• Whilst the muffins are baking, mix together the orange juice and maple syrup.
• Drizzle it over the muffins as soon as they're out of the oven - it will soak into the muffins better when they're hot.
• These muffins taste best eaten on the day they're made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!

PALEO CHOCOLATE ORANGE MUFFINS (GLUTEN FREE, GRAIN-FREE, VEGAN)

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
• In a large bowl, sift together the dry ingredients: almond flour, arrowroot flour, raw cacao, baking soda and salt. Set aside.
• Add orange juice and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: orange juice, non-dairy milk, orange zest, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Batter will be thick and liquidy-thick enough to be a bit stiff and easily scooped, but still liquidy enough to settle.
• Using a large ice cream scoop, scoop and drop batter evenly into prepared muffin pan-filling each cup about 3/4 of the way for a greater quantity of medium dome-topped muffins, or all the way for a lower quantity of high dome-topped muffins. Makes 9 very large muffins, or 12 medium muffins.
• Bake for 19-25 minutes. Mine took 22 minutes for 9 high, dome-topped muffins. Insert a toothpick to test for doneness-it should come out mostly dry, with a few muffin bits on it.
• Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 45 mins-1 hour. Enjoy! Storing instructions below.

VEGAN CHOCOLATE ORANGE MUFFINS

Steps:

• Mix your dry ingredients reserving about a third of the chocolate chips for topping.
• Then add the wet ones and stir well.
• Divide between 12 cake or muffin cases (in a muffin tin is best), topping with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning.

VEGAN ORANGE CHOCOLATE OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk flour, sugar, oats, baking powder, and salt together in a bowl.
• Measure out 1 cup of reserved mandarin orange liquid; add liquid and vegetable oil to flour mixture and stir until batter is well-combined. Fold oranges and chocolate chips into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 25 minutes.

OIL-FREE ORANGE MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375-degrees F and lightly oil 8 muffin cups.
• In a medium-sized bowl, whisk together the flours, oats, baking powder, baking soda, salt, and orange peel. In a small bowl whisk together the coconut sugar, orange juice, pumpkin puree, vanilla extract, orange oil, and orange zest.
• Pour the wet mixture into the dry and mix until there are no dry bits. Gently fold in the chocolate chips.
• Divide the batter between the prepared tins. I fill any empty muffin tins about halfway with water for even baking, but it's not necessary. Bake muffins for 25-30 minutes. A toothpick inserted into the center of a muffin should come out clean (unless it hits a chocolate chip!).
• Let the muffins cool in the pan for about 15 minutes, then gently extract them and allow to cool completely on a wire rack.

VEGAN CRANBERRY ORANGE MUFFINS (OIL-FREE)

Steps:

• Preheat the oven to 350°F (177°C) and line a muffin pan with 10 parchment paper muffin liners or Reynolds Staybrite foil liners (they never stick).
• Add the oat flour, potato starch, baking soda, cinnamon and salt to a large bowl and whisk really well. Add the orange juice, orange zest, applesauce and brown sugar to a separate bowl and whisk until well combined. Pour over the dry ingredients and whisk until smooth and no lumps remain. Stir in the cranberries. If you are using frozen cranberries, it is important to not remove the cranberries (if using) from the freezer until right before you need them, otherwise they will thaw and become watery and affect your results. Like I said above, I preferred these completely plain (no fruit).
• Pour into 10 liners for beautiful tall muffins or 12 liners for smaller muffins. Bake for 15-20 minutes until they are golden on top, risen well and lightly spring back when touched and a toothpick is clean. If making them plain, they are closer to 15 mins, if using wet fruit, they took 20 minutes to cook through. Make sure the toothpick is clean with no wet batter before removing. Let cool for about 15 minutes to finish cooking and firm up.
• While the muffins are baking, make the glaze (if using). Add the juice and sugar to a small pot, whisk and bring over medium-low heat. Once it starts fully bubbling, let it cook for about 3 minutes untouched. Let it completely cool. It will thicken up like a syrup after it cools completely. If you want it thicker, cook it a tad longer. The longer you cook it, the more intense the flavor and thicker/stickier it will become. Drizzle on muffins before eating.
• Once completely cooled, store in an airtight container to keep them moist. These are still wonderful and moist the next day!

CHOCOLATE ORANGE MUFFINS RECIPE

Steps:

• Set the oven to 200°C (gas mark 6).
• Sift the flour and baking powder into a bowl then stir in the sugar and chocolate.
• Lightly beat together the milk, eggs, orange zest and juice and sunflower oil. Stir the liquid into the dry ingredients, but take care not to over-mix or the muffins will be tough.
• Spoon the mixture into the paper cases. Bake in the centre of the oven for 15-20 mins. The muffins are cooked when they have risen and feel firm to the touch when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.

VEGAN CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat oven to 350°F. Line a muffin tray with muffin liners or grease so that batter will not stick. Set aside.
• Mix flaxseed and water in a small bowl. Set aside to thicken.
• Combine soy milk and orange juice and set aside. The milk will curdle as it sits.
• In a medium bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Mix tahini and melted chocolate in a large bowl. If your tahini is too thick, microwave it briefly till it becomes runny. Add orange zest and vanilla extract.
• Add the half the dry ingredients into the wet ingredients, briefly mix, then add the rest of the dry ingredients. Mix until just combined, then add chocolate chips and mix until chocolate chips are evenly distributed. Be careful not to over-mix.
• Add spoonfuls of batter to the muffin liners, filling them about 3/4 of the way. Top with orange segments if using, then bake for 22 minutes. Check for doneness by inserting a toothpick in the center of a muffin -- it should come out almost clean. Let cool completely before serving.