Orange Almond Date Muffins

If you are vegan, you may know that most orange juice isn’t vegan. Many orange juices are fortified with calcium and vitamin D which are generally derived from animal sources (lanolin, gelatin, fish oil). Often times, these are not listed in the ingredients. Total bummer!

I recently found Lakewood Organic Pure Orange Juice which is just that- orange juice not fortified with animal bits. It was so lovely to have orange juice again!  To maximize my orange juice joy, I created these orange almond date muffins. Since this recipe uses orange zest, I juiced an organic Valencia orange I bought for zesting, but I knew one orange wouldn’t be quite enough. Enter the bottled juice to fill out the amount.

I am really pleased with these muffins. I mean, any time I eat a baked good with dates, I’m usually pleased. They are not as orangey as I thought they’d be given that there’s a whole tablespoon of zest, but the orange flavor is definitely there. This is not a hyper-sweet muffin, so up the sugar amount if you like things sweeter or want to use these as more of a dessert. Also, if you want to sub cranberries for dates (or use half a cup of each), you’ll want to increase the sugar.

I chopped up the dates for this recipe (12 dates to be exact), but if you want less to prep, Bob’s Red Mill has pre-packaged date pieces. Pre-chopped dates will be drier than fresh ones, but they’ll still be delicious.

Happy baking, friends!

Orange Almond Date Muffins 

  • 2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 fake eggs (1 tablespoon Ener-G egg replacer + 1/4 cup water)
  • 2/3 cup orange juice
  • 1 tablespoon orange zest
  • 1 cup chopped almonds
  • 1 cup chopped dates (about 12 dates)

Gather together your ingredients. Chop almonds and dates. Zest orange and juice if you plan to use fresh orange juice.

Preheat oven to 350°F.

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your stand mixer or another large mixing bowl, cream together coconut oil and sugar. Add applesauce and continue to mix until fluffy (about 1 to 2 minutes using a medium/high speed).

Add vanilla and fake egg one at a time and mix until incorporated.

Add orange juice and mix.

Add your dry mixture to your creamed mixture and mix until just fully blended.

Add dates, almonds, and orange zest. Mix until just incorporated. You don’t want to over mix your muffin batter.

Lightly grease your muffin pan and distribute batter into cups.

Bake for about 20 minutes, until a cake tester or toothpick inserted into center of muffin comes out clean.

Remove from oven and allow to cool for 3 to 5 minutes in muffin pan.

Turn muffins out onto wire rack and let cool. May be served warm.

Yield: about 17 muffins

IMG_1602
Prep work done!
IMG_1603
Liquid mixture with the orange juice blended in. I think the juice must have not quite been room temperature and the coconut oil began to solidify.
IMG_1604
Ready to be muffins.
IMG_1605
Time to bake these bad boys!
IMG_1606
Muffin time!
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