These orange muffins with ginger and hemp hearts make an easy breakfast or snack. They’re lightly sweet, quick to bake, and filled with citrus flavor and texture.
Ingredients
- 2 ¼ cups whole grain spelt flour
- 1 ½ teaspoons baking soda
- Pinch of salt
- ½ cup Demerara sugar or regular granulated sugar
- ½ cup hemp hearts
- Zest of one orange
- 1 cup orange juice and plant-based milk juice of 1 orange topped up with milk to make 1 cup total
- ¼ cup grated fresh ginger
- ⅓ cup coconut oil melted
- 1 tablespoon vinegar
- 1 tablespoon vanilla extract
- Flesh of one orange cut into small pieces
Instructions
- Preheat oven to 400°F and line muffin pan with paper liners.
- In a medium bowl, mix together the flour, baking soda, salt, sugar, and hemp hearts.
- Zest and juice the orange into a measuring cup. Add plant-based milk to bring the total liquid to 1 cup. Add the freshly grated ginger.
- In a large mixing bowl, combine orange juice and milk mixture, coconut oil, vinegar, and vanilla extract. Mix well. Add the flour mixture and stir until ingredients are just blended. Without over mixing, fold in the orange pieces using a rubber spatula.
- Fill muffin cups about ¾ full. Bake for 18 to 20 minutes, until muffins are lightly browned and a toothpick or skewer inserted into the center comes out clean. Cool on a wire rack.