Ingredients
Directions
Preheat oven to 350 degrees F.
Lightly oil a 12-cup muffin pan with oil spray or use paper muffin tin liners.
Put orange juice, applesauce, maple syrup, tahini, and orange zest into a medium bowl and whisk until well combined.
Whisk flour, oats, baking powder, baking soda, and salt, if using, together in a large bowl until well combined.
Add orange juice mixture to flour mixture and combine, using as few strokes as possible.
Fold in fruit and nuts.
Spoon batter into muffin pan, filling each cup ¾ full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 25–30 minutes.
Let the muffins cool for 5 minutes before removing them from the pan, unless you used muffin tin liners.
Chef’s Notes
Substitutions
For the berries use thawed blueberries, strawberries, raspberries, or a combination of any of them, or substitute with fruit of choice. Fresh or frozen cranberries would be yummy in this recipe.
Use mashed banana in place of organic applesauce.
Substitute whole wheat flour with buckwheat flour, spelt flour, or oat flour.
Flour-Free
Use a combination of half almond meal and half ground oats (into a mealy consistency) to replace the flour in these muffins.
Gluten-Free
Substitute gluten-free oat flour or quinoa flour for wheat flour. Note that quinoa flour is more absorbent than other flours, so if your batter is too thick, add an additional 1–2 tablespoons of orange juice to thin it out a bit.
Whole Food Sweetener
Use date paste instead of maple syrup.
Storage
Store in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.
12 servings
Ingredients
Directions
Preheat oven to 350 degrees F.
Lightly oil a 12-cup muffin pan with oil spray or use paper muffin tin liners.
Put orange juice, applesauce, maple syrup, tahini, and orange zest into a medium bowl and whisk until well combined.
Whisk flour, oats, baking powder, baking soda, and salt, if using, together in a large bowl until well combined.
Add orange juice mixture to flour mixture and combine, using as few strokes as possible.
Fold in fruit and nuts.
Spoon batter into muffin pan, filling each cup ¾ full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 25–30 minutes.
Let the muffins cool for 5 minutes before removing them from the pan, unless you used muffin tin liners.