Vegan Orange Chocolate Oatmeal 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.

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 AND GLUTEN-FREE ORANGE MUFFINS

Steps:

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