Recipe: Orange Cranberry Chia Muffins with a toasted Coconut topping (Vegan)

 

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Ok People, I am seriously excited about these wonderful vegan adapted muffins. The smell and taste are amazing and the texture is perfect! Now we aren’t vegan, though when I have the opportunity to try out a new vegan recipe or I vegan adapt and it turns out really well, I’m so pleased. This recipe came about due to not having the called for ingredients on hand and since I’m not one to run out and grab grocery items all throughout the week I tried to adapt it and it was magical. Yes, I’m a little nutsy about these babies.

So without further ado…enter Orange Cranberry Chia Muffins with a toasted Coconut topping.

Ingredients: (Makes 24 muffins, half the recipe if you want less)

2 cups fresh frozen cranberries (I stocked my freezer after the holidays and sadly I’m on my last bag)

zest of 1 orange (optional)

1 tsp. orange flavor

2 1/3 cups of orange juice (I used 7 medium oranges)

1 1/2 cup of sugar + 2 tbsp.

4 heaped tbsp. of chia seeds

1 cup oil (coconut oil would probably be amazing as well)

2 cups unbleached white flour

2 cups whole wheat flour

2 tbsp. baking powder

1 tsp. salt

1/4-1/3 cup of sweetened shredded coconut (could probably go with unsweetened as well)

Instructions:

1. Get a pan on the heat with your frozen berries and add the 2 tbsp. of sugar. You don’t need to add any water as juices will come out of the cooking berries. Stir every now and again. When berries pop and soften, turn off the heat and leave to cool down.

2. Juice your oranges and just get everything into a big mixing bowl. I always sift baking powder into the mix with a small hand held strainer to avoid the dreaded clumps of powder in the final product. Other than that, it’s pretty much a one bowl dump. Add the cooled berries and prepare your muffin tray or baking dish of choice. I used silicone baking cups which I sprayed with my misto can of olive oil and measured out the batter into the cups. As an after thought I sprinkled some shredded coconut on the tops, really good idea if you have it on hand as it adds a wonderful toasty crunch.

Bake in a 350 degrees oven until toothpick comes out clean and muffins are lightly browned. Turn down your oven if they look toasty but aren’t quite done. Eat immediately for the full yummy effect.

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2 thoughts on “Recipe: Orange Cranberry Chia Muffins with a toasted Coconut topping (Vegan)

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