These orange yogurt muffins are perfect for a sunday breakfast, on the go or as a snack with a glass of chocolate almond milk. These are also the perfect muffins to bring to a family or friends gathering. These are vegan and oil-free.
1 and ½ cups (140g) whole spelt flour
5 tablespoons (50g) unrefined sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
½ cup (120ml) orange juice
⅓ cup (80ml) non-dairy yogurt
2 tablespoons cashew butter
Preheat oven to 200ºC.
In a large bowl, whisk all the dry ingredients and set aside.
In another large bowl, whisk wet ingredients.
Pour the wet mixture into the bowl with the dry ingredients. Fold carefully until just combined. Do NOT overmix or you could end up with flat muffins!
Spoon the butter into silicone muffin cups or into paper liners. If using paper liners, place them first in a muffin tray. Fill the muffin cups/liners up until almost full.
Place in the oven (in the third lower rack) and bake at 200ºC for the first 10 minutes. Then reduce the heat to 180ºC and bake for another 20 minutes. DO NOT open the door during the process.
Remove muffins from the oven and let them rest until completely cool. If you used paper liners, make sure the muffins have cooled down completely. Otherwise you won't be able to peel the paper line properly.
I recommend storing them in a plastic bag or air-tight container. The muffins will stay fresh up to 5-6 days in the fridge or up to 2-3 days at room temperature.
Recipe by The Bright Bird at https://www.thebrightbird.com/orange-yogurt-muffins/