It is that season again! Citrus is all around us. I do a happy dance every time I see blood oranges in the grocery aisle. They are just truly beautiful. I wanted to go on a bit of a mission and find out about blood oranges so that is what I found out.
Source: (Wikipedia). Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes. The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine,
Blood oranges’ red pigment anthocyanin is an antioxidant. The pigments begin accumulating in the vesicles at the edges of the segments and at the blossom end of the fruit and continue accumulating in cold storage after harvest. Due to its pigments, the blood orange contains greater amounts of antioxidants than other oranges. Blood oranges may have originated in the southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy.
These muffins are the perfect sweetness with that hint of sour from the cranberries. I think raspberries would go amazingly well instead of the cranberries if you didn’t have any on hand. I am not a big fan of dry cakey muffins, so I made these to be on the moist side. They are a tad bit crumbly when they are hot but when they cool down they hold together perfectly. And I love the gorgeous citrus flavors in here. I also added vanilla and it pairs so beautifully with the blood orange.
I like using spelt flour in my baking as it has less gluten than wheat and (1) it is known to be one of the oldest cultivated crops in human history! Cool hey! And although it does still contain gluten those who are sensitive to gluten don’t seem to react like they do with wheat. My daughter doesn’t do that well on wheat so I have replaced all our baking with either gluten-free alternatives or spelt flour. Whole spelt flour used in this recipe is high in protein and fiber.
I love the look of the blood oranges so much that I had to top it with a think slice. You just have to make sure you slice your orange thinly after you peel it so it still allows your muffins to rise enough.
To make these muffins egg free I added quite a bit more baking powder to help them rise. You could double this recipe to make a big muffin batch. But I like smaller muffins for my girls for lunches. Before I started to eat mostly plant-based I was scared to bake without eggs as I was always worried that my baked goods would never turn out. This just isn’t the case, you just need to add other leavening agents to get your desired height.
So I hope you fall in love with these muffins as much as I did. My husband just took a batch with him on a road trip! They make the best travel snacks. Or you could pair this with my Immune boosting Refresher Juice for an afternoon snack.
Let me know if you have tried this recipe in the comments below!
With all my love,
Serves 12 muffins
Yields 12 muffins
Zesty Orange Cranberry Muffins that are moist and delicious. Made without wheat, white sugar or eggs.
35 minTotal Time
- 1/3 cup avocado oil
- 1/2 cup coconut yogurt (unsweetened) I used Yoso
- 2 blood oranges
- 1/3 cup cashew milk
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 cup whole spelt flour
- 1 cup light spelt flour
- 3/4 cup coconut sugar
- 1/2 cup walnuts
- 1 cup frozen cranberries (don't unthaw)
- Preheat oven to 350F. Line muffin tin with parchment muffin cups or grease muffin pan if you don't have liners.
- Grate orange zest from two oranges and set aside. Peel one orange and slice into really thin slices to put on top of your muffins before baking.
- Chop walnuts into small pieces and add to batter at the end.
- Put all wet ingredients in one bowl, along with orange zest and mix with whisk. Set aside.
- Mix baking powder, baking soda, coconut sugar, light spelt, and whole spelt in a bowl.
- Make a well in the dry ingredients and pour in your wet ingredients. Lightly mix.
- Add in walnuts and frozen cranberries into batter and fold in. Don't over mix batter.
- Put batter into muffin liners
- Bake for 20-22 mins. Until toothpick comes out clean.
You could replace the cranberries for raspberries