These muffins are so tasty, and make a great breakfast or midday snack! The flavor reminds me of Froot Loops, a boxed cereal that my sister and I rarely ate because my mom was vigilant about keeping sugary cereals out of our house. But luckily for us, we could find them at Grandma’s every so often.
Ingredients
Dry:
2 cups rolled oats ground into oat flour (see Notes below)
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
2 tablespoons ground flax seeds
1 teaspoon cinnamon
½ teaspoon nutmeg
Wet:
½ cup applesauce
¼ cup raisins
½ cup orange juice (from 1 orange)
2 tablespoons lemon juice
1 cup almond milk
2 ½ tablespoons grated orange peel
¾ cup blueberries (fresh or frozen)
¾ cup chopped walnuts
Directions
1. Preheat oven to 375 F. Prepare cupcake or loaf pan (use non-stick pans or use parchment paper to line loaf pan).
2. In a bowl, combine dry ingredients. In a blender, combine wet ingredients and mix on high for two minutes, until raisins are not visible. Fold together wet and dry mixtures (don’t over-mix). Fold in orange peel, berries and nuts.
3. Scoop batter into pan. Bake for 25 minutes if making muffins (10 large, 12 small); 1 hour if using a loaf pan. Remove from the oven and let sit for 10 minutes before removing to cool.
NOTES
Grinding oats and flax: For best results, use a high-speed blender to grind the oats and flax seeds.
Substitutions: Dates may be used instead of raisins. Any type of non-dairy milk may be used instead of almond milk. Any type of berries or nuts may be substituted. Two cups whole-grain flour may be substituted for the oats/oat flour.
Preparation: 15 minutes
Cooking time: 25 minutes
Makes: 1 loaf or 12 muffins
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I made these the other night and brought some to work, they were a hit. I have to make more to bring so that the people who did not have a chance to taste them can. Easy to make and absolutely delicious.
That’s wonderful, thanks for letting me know! It’s hard to go wrong with oranges and blueberries
On Engine2Diet Twitter, they mention having your Orange-Berry muffins for brkfst today. I was going to have their “Mighty Muffins” but they have salt in the recipe?! I think I’ll try yours, Cathy, instead.
Made these tonight. They turned out very good. I have only been vegan since the 1st of Jan. I am still getting used to less sugar.
. My husband is not vegan at all and he liked these muffins too. Can’t wait to try them for breakfast with coffee.
That’s great, and good for you for taking the vegan plunge
I love sugar but don’t keep it in the house or I will eat it. Thanks for the comment!
I just made these, and they are great!!!! I can see how these would be very good also drizzled w/ a tiny bit of maple syrup, or even some brown rice syrup for anyone who wants them just a tad sweeter. I prefer them as is though. Great recipe that I will make often. Thank you!!!
Thanks Tracy! Ooh, that would be good! I love a little maple syrup
Looks delish!! Any idea of the calorie count?
Hi Barbara, no, I don’t usually calculate nutritional breakdowns, but if you want to input the recipe, you can find out using Cron-o-meter here: http://cronometer.com/
These sound delicious, and I am really looking forward to trying this recipe. One question: If I use a nice whole grain oat flour, instead of grinding 2 cups of oats myself, how much oat flour would I use? Thank you!
Hi Lisa, it’s also 2 cups
Made these twice yesterday. (Recipe exact) Both times the batter was very runny. They tasted pretty good but do not look any like your photo. What am I missing?
Hi RC, possibly your baking powder and/or soda was old and didn’t have the rising power necessary (I usually replace these around 6 to 12 months and note the date on the package of when I bought them). You can also try adding less of the liquid up front, and just add it graudally until you get a more “batter” consistency. Good luck!
I have these in the oven and am at 30 minutes longer than the original 25, and they are still not done. I seem to have this problem with the past few vegan baking recipes I’ve tried. What’s going wrong? They are always ‘gummy’ inside.
Hi Christy, not sure, but here are a couple ideas. Your oven may be off. You can get an oven thermometer and hang it in your oven to see if it’s accurate. And/or your baking soda or powder may be old.
I made these and substituted fresh cranberries for the blueberries and they were delish!
I have oat flour in my cupboard and would like to use that instead of grinding the rolled oats. How much oat flour does your 2 cups of oats equal in ground oat flour???
Hi Anne, I would add 2 cups of flour as well.
Thank you . . . somehow I missed the other question the same as mine . . . .sorry about that!!!
Cathy,
Wonderful! So great! I made these today! I will bring to work and share with friends! I love your recipes so tasty! Thanks for another great taste experience!
I doubled the recipe but they didn’t rise up as high as yours… so will perhaps check my baking powder, soda, and oven temps, PLUS not double the recipe!
I think they actually DO need just a tad of salt…are they sweeter when dates are used, do you know? How about mashed bananas?
I like them as is but when introducing vegan recipes to non vegans. Was going to take them down to the hardworking accountants at my husband’s office so will include your recipe so they can see how they may alter/add ingredients. I try to make them a little sweeter so as to ‘hook’ them in…like the idea of drizzling a bit of maple syrup on! Great idea! I will make a note to try the dates next time and would appreciate knowing if bananas may be substitutedand if so, how much mashed banana. Thanks for so many great recipes that are standards and ‘go-tos’ in our house!
Hi Cathy, sure, add some dates. I don’t think I was using dates back when I came up with this recipe; now they are my go-to sweetener. Bananas aren’t very sweet; they’re more for binding, so I would do the dates instead. Try the carrot cake for non-vegans.
Well, they were gobbled up by my husband’s hardworking accounting staff so guess they’re morphing over to the light side alongside us!
Yay!!