Ingredients
The following ingredients have 4 Servings
- 3/4 cup almond milk
- 1/2 cup liquid egg substitute ((or 2 large eggs))
- 1/2 cup unsweetened applesauce
- 1/2 cup organic sugar
- 1/3 cup blood orange juice ((about 4-5 small Moro blood oranges))
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 Moro blood orange (zest & pulp) ((grate the rind into the batter, then squeeze the pulp into the batter as well))
- 2 cups whole wheat flour
Instruction
- Preheat your oven to 375 degrees F (190 degrees C) and line your muffin pan with paper liners, or spray with non-stick cooking spray.
- In a medium to large mixing bowl, combine the almond milk, liquid egg substitute (or eggs), unsweetened applesauce, blood orange juice, coconut oil, and vanilla extract.
- Add the baking powder, baking soda, and salt. Stir to combine, then add the zest from one blood orange and the pulp into the muffin batter. Add the whole wheat flour and stir until the batter is well combined.
- Transfer batter into prepared muffin pan(s), filling each muffin liner 3/4 full. Bake at 375 degrees F (190 degrees C) for 18-22 minutes, or until your muffins are springy to the touch and an inserted toothpick comes out clean.
- Remove the muffins from the oven and allow them to cool for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
