A nourishing breakfast or snack packed with vitamin C, fibre and omega-3s. I use coconut sugar, which is much less refined than regular white sugar. It has a caramel flavour and crunchy texture that works well in these muffins.
2 1/4 cups whole grain spelt flour
1 1/2 tsp baking soda
1/2 cup coconut sugar (or regular granulated sugar)
1/2 cup hemp hearts
Zest of one orange
1/4 cup grated fresh ginger
1 cup orange juice/plant-based milk (juice of one orange, topped up with milk to create one cup total)
1/3 cup coconut oil, melted (or extra light flavoured olive oil)
1 tbsp vinegar
1 tbsp vanilla extract
Flesh of one orange, cut into small pieces
Preheat the oven to 400°F and line a muffin pan with paper liners.
In a medium-size bowl, sift together flour, baking soda, salt, sugar and hemp hearts.
Juice the orange into a measuring cup. Add plant-based milk to bring the total liquid to one cup.
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 three quarters full. Bake for 18 to 20 minutes, until muffins are lightly browned and a toothpick or skewer inserted into the centre comes out clean. Cool on a wire rack.
Makes one dozen muffins.
Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of three books, and host of a vegan podcast. For more information, go to karinainkster.com.