I was watching my friend’s awesome YT channel – Greek Vegan – and she made an amazing orange cake her grandmother used to make. That got me thinking… how would this come up as a breakfast muffin which was oil and gluten free and low in sugar (you can leave the sugar out if you want).
Thus, these muffins were born. They are super moist thanks to grated courgette (zucchini) and sweet thanks to the orange juice and dates. They are denser than wheat flour muffins because they are made with oat flour, but they have a lovely fudginess as a result!
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Prep time: 5 minutes
Cooking time: 20-30 minutes
(Makes 6 muffins)
140g (5 oz) oat flour
160ml (5.5 fl oz) orange juice
80g (2.8 oz) chopped dates
45g (1.6 oz) peeled grated courgette (zucchini)
15g (0.5 oz) walnuts
2 tbsp coconut sugar (OR normal sugar OR just leave it out)
1 chia egg (1 tbsp chia seeds mixed in 3 tbsp hot water and left for 10 minutes)
1 tsp ginger powder
½ tsp cinnamon powder
Zest of 1 orange or lemon
1 tsp baking powder (not soda)
Pinch sea salt
- Preheat oven to 190°c fan / 210°c conventional / 420°f
- Mix oatflour, baking powder, sea salt, ginger powder and cinnamon together in a bowl
- In a separate bowl combine chia egg, orange juice, chopped dates, courgette (zucchini), coconut sugar, orange zest and walnuts
- Mix dry into wet, just combining. Be careful not to over mix or you will lose some of the air in the recipe.
- Spoon into silicone muffin cases – mixture will fill 6 medium muffin cases.
- Bake for 30 minutes and checking at the 20 minute mark. If skewer comes out clean the muffins are ready, otherwise bake for a further 10 minutes. These are very moist muffins, due to the dried fruit and courgette and they don’t rise a huge amount so I found a longer cooking time worked best.
- Leave to cool on a rack before eating, if you can resist!