If you’re a fan of flavorful, hearty muffins, then I recommend giving these dairy-free orange oat muffins a shot. Unlike similar muffin recipes, this one uses the whole fruit – orange zest, orange juice, pulp, and all. It’s a delicious “no waste” recipe that’s also whole grain and made with unrefined, natural sweeteners. This recipe is truly a breakfast-worthy treat!
Dairy-Free Orange Oat Muffins with a Not-So-Secret Ingredient
This healthy vegan orange oat muffin recipe was originally shared with me by my friend, and cookbook author, Ricki Heller. She says, “they are moist and flavorful, with an intense orange presence.” I concur, and have enjoyed baking and eating these dairy-free muffins on many occasions. Consequently, I’ve decided to update this recipe and add some FAQs.
Is it Safe to Use the Whole Orange?
Yes, your basically using the zest, pulp, juice, and white pith altogether – all of which are edible. Even the pith adds fiber, bulk, and a little bitter orange flavor. I do recommend using an organic orange, since you won’t be “peeling away” most of the potential pesticides.
How are these Orange Oat Muffins Healthy?
They’re made with whole grains and whole food ingredients in general. This means they’re a good natural source of protein, fiber, and a range of vitamins and minerals. And did you know that oranges are linked to strong bones?
What Type of Dates Should I Use?
You can use medjool dates or deglet dates. Both are readily available at grocery stores, and often sold with the dried fruit or in the produce section. Just make sure to buy pitted dates, or pit them before chopping.
What Type of Oil Should I Use?
Your favorite oil for baking should work great. I typically use grapeseed oil or extra-light olive oil, but any neutral-tasting oil should work great. If you opt to use coconut oil, melt it first, and make sure all wet ingredients are brought to room temperature. Any cool ingredients can cause the coconut oil to solidify and “bead up.”
Can I Use Plant Butter Instead of Oil?
Dairy-free buttery spread or sticks should work fine in place of the oil. Since they do contain water, and this recipe is already relatively low in fat, I might use 1/4 cup buttery spread or sticks, and reduce the water to 2 tablespoons. This is also an easier amount to measure!
Can I Substitute Regular Molasses or Omit the Molasses?
Blackstrap molasses adds minerals, like calcium, and depth in flavor. But you can use regular molasses or more maple syrup instead. In a pinch, you could even use agave nectar or try my honey option in the recipe. You basically need ¼ cup + 2 tablespoons liquid sweetener in total.
Is that Supposed to be 1 Tablespoon Baking Powder?
Yes, it’s 1 tablespoon, not 1 teaspoon. The ingredients in these orange oat muffins are dense, so Ricki adds an extra boost of leavener. You can reduce the amount to 2 teaspoons if concerned, if using egg instead of flaxseed, or if baking at a higher altitude.
Can You Suggest a Gluten-Free Option?
Because this is a moist muffin recipe without egg, I hesitate to suggest a gluten-free option. It’s from Ricki’s wheat-free years, before she focused on gluten free, and she never re-tested this particular recipe without gluten. We also haven’t tested these orange oat muffins without gluten, and moist muffins can become a bit gummy if any gluten-free binders are added. If I were testing it, I’d probably use the egg option, and substitute gluten-free oat flour for the spelt flour. I might need to add a little extra oat flour to get the right consistency, and perhaps add a 2nd egg for binding.
Special Diet Notes: Orange Oat Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-fee, peanut-free, soy-free, refined sugar-free, vegan, plant-based, and vegetarian. However, I have included egg and honey options. Also, be sure to use a milk alternative that suits your dietary needs.
Dairy-Free Orange Oat Muffins Recipe
Ingredients
Method
- Preheat your oven to 375ºF.
- Line a muffin tin with 12 cupcake liners for small muffins or 9 liners for large muffins.
- Place the orange segments, skin and all, in your blender or food processor. Puree until the orange is almost smooth. Add the dates, milk alternative, maple syrup, water, oil, molasses, and flaxseed and process until the mixture is almost smooth. You can leave a few small flecks of date and orange, but none should be larger than sunflower seed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and sea salt. Stir in the oats.
- Pour the wet mixture over the dry ingredients in the bowl and stir just until combined. Don't overmix; it’s okay if a few dry spots remain.
- Spoon the batter into your prepared muffin pans. The wells should be quite full.
- Bake the muffins for 15 to 20 minutes, rotating the pan about half-way through, until a tester inserted into one of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
- These orange oat muffins taste even better the next day, giving the flavors time to meld. They also freeze well. So I usually store them in an airtight container at room temperature for 2 days, and then freeze them to enjoy later.
Nutrition
Notes
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