I don’t do a whole lot of baking on a regular basis. However, one thing that I always love to have around is a batch of homemade muffins. It’s nice to have something a little sweet available when I want it, and even though muffins aren’t exactly healthy, they’re better than the sweets I might otherwise grab on impulse while I’m at the supermarket. They also tend to be freezer-friendly, so I know I can bake a big batch without worrying that they’ll go to waste in my two-person household.
Since muffin baking has become a semi-regular thing in my kitchen, I’ve developed something of a go-to formula that I work from, as opposed to referring to a recipe, like I might have done in the past. This recipe is based on that formula. While I tweak the flavors and stir-ins from batch to batch, I always stick with a base of oat flour and nut butter. It results in a muffin that’s soft, moist, and just a bit crumbly, which is exactly how I like it!
I decided to flavor this particular batch of muffins with a mix of orange spice and chocolate. The bright flavor of orange is always much welcome for me in late winter, and I love the way it pairs with warming spices and chocolate.
If you want to play around with the flavors in this recipe and make it your own, go right ahead! Switch up the almond butter with another nut butter, ditch the chocolate chips in favor of fruit or nuts, or try some different spices. You can even replace the orange juice with non-dairy milk or another liquid, but be mindful that you might need to adjust the amounts of baking soda and baking powder, because these ingredients react with the acidity of orange juice. If you decide to use non-dairy milk instead of orange juice, try 2 1/2 teaspoons of baking powder, and skip the soda altogether.
These vegan orange spice muffins are made with a base of oat flour and almond butter, and studded with dark chocolate chips.
- 2 1/2 cups oat flour
- 2 tablespoons coconut sugar (or light brown sugar), plus more for topping
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 1 1/4 cups orange juice
- 1/3 cup creamy almond butter
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups vegan chocolate chips
- Preheat the oven to 350° and line a 12 cup muffin tin with papers.
- In a large mixing bowl, stir together the oat flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, orange zest and salt.
- In a separate bowl or in a large liquid measuring cup, stir together the orange juice, almond butter, maple syrup, coconut oil, and vanilla extract. Stir until the almond butter is fully incorporated into the mixture, and then pour everything into the bowl with the oat flour. Stir just until everything is fully blended. Fold in the chocolate chips.
- Divide the batter among muffin cups (they will be very full), and sprinkle each of the tops with a pinch of sugar.
- Bake 20 to 22 minutes, until the tops spring back when lightly touched.
- Transfer to a cooling rack and cool completely before removing the muffins from the tins.
You can make your own oat flour by processing rolled oats in a food processor until a fine powder is formed.