Now that the summer is coming closer, I’m all about uplifting flavors. Blueberry and orange makes a perfect blend that gives sweetness and a refreshing taste at the same time.
Combine that with a low sugar recipe and you don’t even feel guilty about it. Also these muffins are just so delicious, you’ve just got to try them!
The texture of these blueberry orange muffins is very light and fluffy, which makes them a great breakfast, afternoon or pre-workout snack.
The sugar content is very low. I barely used one big spoon of brown sugar and a few stevia drops. At first even I thought it could have been sweeter, but after a few bites I actually started to enjoy that merely slight hint of sweetness. It really brings out the natural sweet taste of the blueberries.
If you do want it sweeter, I suggest to double the amount of brown sugar and stevia. If you want to add even more sugar, you’d have to also add more liquid to the whole batter (or work with a liquid sweetener like agave syrup) to balance the overall consistency. In the end the batter should be rather on the dry side.
The recipe is completely vegan and you can easily experiment with different fruits or tastes. Both the flax seed and the banana will hold the muffins together very well and give it a good grip. If you don’t have flax seeds, you could also try to use chia seeds as egg replacement.
Depending on how full you fill the muffin tray, you’ll get at least 10, maybe even 12 muffins.
- 1 cup refined spelt flour
- 1 cup rolled oats
- 1/8 cup or 15g brown sugar
- 1/2 teaspoon of cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-liquid coconut oil
- 1 cup plain soy yogurt
- 1 flax seed egg (1 full tbsp. shredded flax seeds, 2.5 tbsp. warm water, mixed and set aside for 15 minutes)
- 1/2 teaspoon pure vanilla powder
- 1 cup blueberries (washed and patted dry)
- Zest of 1 big organic orange
- ½ cup overripe banana, mashed (1 medium)
- 5 drops liquid Stevia
- Preheat oven to 350 degrees F/ 180°C. Grease a 12-cup standard muffin tin with some coconut oil and set aside.
- Prepare your flax seed egg by mixing the shredded flax seeds with water and let it thicken to 15 minutes.
- In the meantime, combine flour, oats, brown sugar, cinnamon, vanilla powder, baking powder, baking soda and salt in a large bowl.
- Mash 1 medium overripe banana and combine it in another bowl with coconut oil, soy yogurt, stevia, orange zest, and the flax seed egg.
- Pour the wet mixture over dry ingredients and stir gently until just combined. A few flour lumps should still be visible.
- Add blueberries and gently toss again.
- Scoop the batter evenly into the muffin tray.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool before serving.
- The muffins are very low in sugar and have a very light sweet taste. For a sweeter version, add 5-10 more drops of liquid Stevia or double the amount of brown sugar. You can also do both.
- Overall, don't use more than 20 drops of liquid Stevia in his recipe as this will result in a bitter taste.