Vegan Orange Cherry Muffins
egan Orange Cherry Muffins. If you’re vegan, you’re probably thinking yaaaaaaas! If you’re not a vegan you’re probably think, um no. But, hear me out. Because I know this is going to sound crazy, but vegan baked goods are some of the fluffiest, moistest, most delicious baked goods I’ve ever tried. And I’ve tried a lot of baked treats.
I remember the days when my vegan friends tried to convince me that their vegan chocolate cake wasn’t dry and dense. And then I’d have a bite, smile politely, and try to figure out how not to eat the rest of the slice without committing a complete social faux pas.
But, things are different now – and I think that something might have to do with the popularization of coconut oil. Coconut and bananas – while it may sound like a weird combo – mimics the egg/butter combo surprisingly well. In this recipe it makes these Vegan Orange Cherry Muffins moist with a tender crumb, not dense and crumbly.
Autumn Calabrese and her brother Chef Bobby Calabrese have rounded out the rest of the recipe using gluten-free flour, almond flour, baking powder, chopped walnuts, sea salt, ground flaxseed, vanilla, maple syrup, orange juice, peanut butter, and of course, orange zest and cherries.
Ingredients
- 1 banana, large, very rip
- 6 oz. cherries, fresh
- 2 oranges, medium
- 1 bag ground flaxseed
- 1 bag walnuts, raw, chopped
- 1 jar all-natural peanut butter
- 1 bag all-purpose flour, gluten-free
- 1 bag almond flour
- 1 can baking powder
- 1 bottle extra-virgin organic coconut oil
- 1 bottle maple syrup, Grade B
- 1 jar sea salt (or Himalayan salt)
- 1 bottle pure vanilla extract
- 1 can nonstick cooking spray
Instructions
To get the full recipe, including ingredient amounts and step-by-step instructions, watch the FIXATE episode on Beachbody On Demand!
Nutritional Information:
- Calories: 240
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 32 g
- Sugar: 18 g
- Cholesterol: 0 mg
- Sodium: 266 mg
- Fiber: 3 g
- Protein: 4 g