alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Berry-Walnut Muffins with Orange Glaze

Serves 12.

    Share

    Berry-Walnut Muffins with Orange Glaze

    An easy and hearty recipe that is a great addition to a weekend brunch. The blueberries add a dose of antioxidants and the orange glaze adds just the right tang and sweetness.

    Advertisement

    Berry-Walnut Muffins with Orange Glaze

    Ingredients

    For the muffins:
    • 1  1/4 cups buckwheat flour
    • 1  1/3 cups ground flax meal
    • 1 Tbsp baking powder
    • 2 tsp cinnamon
    • 1 tsp allspice
    • 1 tsp nutmeg
    • Pinch of baking soda
    • 2 eggs
    • 1  1/2 cups almond milk
    • 1/2 cup honey
    • 1/4 cup applesauce
    • 1 cup fresh or frozen blueberries
    • 1 cup chopped walnuts
    • 1/2 cup cacao nibs
    For the glaze:
    • 1/2 cup coconut sugar
    • 1 Tbsp fresh pressed orange juice (or more to taste)
    • 1 Tbsp arrowroot starch

    Directions

    01

    Preheat oven to 325 F (160 C) and lightly grease or use paper liners in a 12-cup muffin pan.

    02

    In large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.

    03

    In smaller bowl whisk together eggs, almond milk, honey, and applesauce. Combine ingredients to the dry ingredients and mix well. Fold in blueberries, cacao nibs, and walnuts.

    04

    Fill muffin cups evenly and bake 15 to 20 minutes. To test that muffins are baked thoroughly, insert toothpick into middle of muffin; if it comes out clean they are done.

    05

    While muffins are baking, make the glaze. In small bowl mix together all ingredients for glaze until smooth.

    06

    Cool muffins for 10 minutes. Drizzle muffins with glaze just before serving.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.