Orange Cornmeal Muffins

Vegan and sugar free corn muffins with lots of orange flavour. Whole grain, made with spelt flour, and sweetened with dates.

Course Breakfast, Muffins and Quick Bread, Snack, Snacks, Winter

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 185kcal

Preheat the oven to 180°C (350°F) and grease or line a standard muffin tin.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, vanilla, and salt.
200 grams (1 ⅓ cup) whole spelt flour, 160 grams (1 cup) cornmeal, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
Add the dates, coconut oil, milk, orange juice, and orange zest to a blender. Blend until smooth, then add to the flour mixture and stir just to combine.
80 grams (¼ cup) soft dates, 70 grams (¼ cup) coconut oil, 375 ml (1 ½ cup) non-dairy milk, Juice of 2 oranges, Zest of 2 oranges, 1 teaspoon vanilla extract
Place equal amounts of the batter to the prepared muffin tin and top each with a slice of orange. Bake for 15-18 minutes, or until lightly golden.
Sliced orange
Let the muffins cool in the tin for 5-10 minutes before removing and cooling fully on a rack. Store in a sealed container for up to three days.