Gluten Free Vegan Orange Pomegranate Muffins
Updated: Nov 12, 2020
Not only are these muffins free of refined flours and sugars, they’re also packed with antioxidants from the fruit! This is exactly what I remind myself as I polish off the whole batch.
2 cups (180 grams) oat flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 1/2 tbsp coconut oil, melted
2/3 cup (160 ml) almond milk
2/3 cup (225 grams) maple syrup
Zest of 1 medium/large orange (tip: zest the orange before juicing it)
1/3 (80ml) cup orange juice
1 1/2 tsp vanilla extract
Seeds of 1 pomegranate
Mix the dry ingredients together in a large bowl and set aside.
In a separate bowl, mix the wet ingredients. Note: if your almond milk is refrigerated, warm it before adding it to the mixture or it will cause the coconut oil to harden.
Make a well in your dry ingredients and slowly pour in the wet ingredients, stirring as you pour. A whisk or a wooden spoon works well here.
Preheat the oven to 425°F (220°C).
While the oven heats, deseed your pomegranate into a separate bowl. Try to get the seeds as clean as possible by removing the white pulp (you WILL get messy and so will everything you love so wear something ugly or dress in dark colors when doing this).
Add the seeds to your wet mixture and stir to evenly distribute.
Pour the mixture directly into a 12 cup, nonstick muffin tin or use liners. I prefer liners. Less mess, less stress!
Bake at 425 (220) for 10 minutes, then lower heat to 350 (170) for 10-15 min.
After removing from the oven, take the muffins out of the tin ASAP and let cool on the countertop.
Enjoy for breakfast, with your afternoon tea, or literally any time of day because who am I to tell you what to do.