Being a whole-foods, plant-based cook in a fast-food, meat-based world has left me as a cook that rarely follows a recipe. This is not always a good thing. And I have three very tough (translation: “picky”) food critics around here. But I am happy to report that this new recipe for orange chia seed muffins passed the toughest of reviews with flying colors today.
These have a light, airy crumb like good muffins should. And the flavor…you just have to try it. So much better than your average store-bought lemon poppy seed muffin. The recipe uses both fresh squeezed orange juice and dried orange zest to produce a bright, citrus flavor.
I did frost a few of these with a simple orange juice based glaze for their “muffin glamour shoot,” but they are just as good without anything fancy on top. Enjoy!
These gluten free vegan orange chia seed muffins have a light, airy crumb like good muffins should. Fresh squeezed orange juice and dried orange zest produce a bright, delicious, citrus flavor.
2 cups gluten free flour blend (~250 grams)
½ tsp xanthan gum (if not included in your flour blend)
1 cup sugar
2 tbsp flax seed meal
2 tbsp chia seeds
1 tbsp dried orange zest
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
⅓ cup applesauce
1 cup fresh squeezed orange juice, strained
1 tbsp pure vanilla extract
Preheat oven to 350F and prepare muffin pan.
Mix dry ingredients together.
Mix in wet ingredients.
Fill muffin pan and bake for 25-30 minutes.
Let cool completely on wire rack.
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