Vegan Orange Cherry Muffins

Hmmmm, if you’re vegan, you’re probably thinking yaaaaaaas! If you’re not a vegan you’re probably think, um no. But, hear me out. Because I know this is going to sound crazy, but vegan baked goods are some of the fluffiest, moistest, most delicious baked goods I’ve ever tried. And I’ve tried a lot of baked treats.

I made these today for the first time and as I followed the directions in the exact manner I did I noticed how are these gonna be held together without eggs. I also realized these were really filling with less sugar taste, but all natural goodness. I think that something might have to do with the popularization of coconut oil. Coconut and bananas – while it may sound like a weird combo – mimics the egg/butter combo surprisingly well. In this recipe it makes these Vegan Orange Cherry Muffins moist with a tender crumb, not dense and crumbly.

Autumn Calabrese and her brother Chef Bobby Calabrese have rounded out the rest of the recipe using gluten-free flour, almond flour, baking powder, chopped walnuts, sea salt, ground flaxseed, vanilla, maple syrup, orange juice, peanut butter, and of course, orange zest and cherries.

Perhaps the best part? They take just 10 minutes to prep!

FIXATE Vegan Orange Cherry Muffins

Makes 12 muffins

    

Ingredients:

1 1/2 cups all-purpose, gluten-free flour, sifted

1/2 cup almond flour, sifted

2 tsp baking powder

1/2 cup chopped raw walnuts

1 tsp sea salt

1/4 cup extra virgin organic coconut oil

2 Tbsp all-natural peanut butter

3/4 cup pure maple syrup

1 Tbsp orange zest

3/4 cup fresh orange juice (approx.  juice from 1-2 medium oranges)

2 tsp ground flaxseed

1 cup thickly sliced banana, very ripe (approx. 1 large banana)

1 tsp pure vanilla extract

1/2 chopped cherries (fresh or frozen)

Directions:

Preheat oven to 375F.
Spray 12 cup muffin tin with coconut oil to prevent sticking.
Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
Add cherries; fold until just mixed.
Spoon batter into prepared muffin cups. (One-quarter cup batter should fill each cup about three-quarters full.)
Bake for 18 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack.

Fix Container Equivalents:

1 muffin = 1/2 purple, 1 yellow, 1/2 blue, 1 1/2 spoons

Enjoy!

To get the full recipe, including ingredient amounts and step-by-step instructions, watch the FIXATE episode on Beachbody On Demand

CLICK HERE

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