Whole Wheat Blood Orange Muffins

🧂 Ingredients

• ¾ cup almond milk
• ½ cup liquid egg substitute

  (or 2 large eggs)
• ½ cup unsweetened applesauce
• ½ cup organic sugar
• ⅓ cup blood orange juice

  (about 4-5 small Moro blood oranges)
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ tsp ground cinnamon
• 1 Moro blood orange (zest & pulp)

  (grate the rind into the batter, then squeeze the pulp into the batter as well)
• 2 cups whole wheat flour

Instructions

• 1 Preheat your oven to 375℉ (190℃) and line your muffin pan with paper liners, or
  spray with non-stick cooking spray.
• 2 In a medium to large mixing bowl, combine the ¾ cup almond milk, ½ cup liquid
  egg substitute (or eggs), ½ cup unsweetened applesauce, ½ cup organic sugar, ⅓
  cup blood orange juice,¼ cup coconut oil, and 1 teaspoon vanilla extract.
• 3 Add the 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ground
  cinnamon, and ½ teaspoon salt. Stir to combine, then add the 1 Moro blood orange
  (zest & pulp) into the muffin batter. Add the 2 cups whole wheat flour and stir
  until the batter is well combined.
• 4 Transfer batter into prepared muffin pan(s), filling each muffin liner ¾ full.
  Bake at 375℉ (190℃) for 18-22 minutes, or until your muffins are springy to the
  touch and an inserted toothpick comes out clean.
• 5 Remove the muffins from the oven and allow them to cool for 5-10 minutes, then
  transfer to a wire cooling rack to cool completely.
  

Nutrition Info