Two-tone orange gingerbread muffins

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This may not be your typical Valentine’s day treat but trust me, your hunny will thank you if these show up in your kitchen. Or you may just thank yourself, I did. These two-tone orange gingerbread muffins are Maia Welbel’s vegan adaptation of Ambitious Kitchen’s Swirl Loaf and a plant-based recipe you’ll want to keep on hand. The orange-y vanilla pairs perfectly with the warm gingerbread flavor, creating a true match made in heaven. I’m not kidding, this might be my new favorite baked good (as I eat two while writing this.) They are THAT good. The two-tone color effect is easy to layer and they’ll look inviting for that special morning breakfast. Or afternoon snack. Or late night dessert. Seriously, eat them any time.

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Two Tone Muffins
Two Tone Muffins

Fresh orange zest is the secret to these tangy treats. A great way to extend the life of your produce, orange zest infuses lots of citrus flavor and pairs well with the winter notes of ginger and molasses. If you were also gifted a bag of oranges on the edge, think slightly hard exterior, you’ve got perfect citrus for juicing! Use up those leftover fruits, zest what you can, and compost the rest. A deceivingly simple vegan muffin recipe, ideal for these last few months of cold weather. Who doesn’t love a two-tone baked good? Make these muffins your Valentine already.

Did you try out this recipe?? Let us know how it goes! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Two-tone orange gingerbread muffins   by

A delicious homemade treat that combines fresh orange juice and warm gingerbread for an unexpected Valentine's day treat. Vegan and package free it'll surely surprise anyone in the kitchen.

makes: about 12 muffins | prep time: 15 min | cook time: 35 min | total time: 50 min

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Two Tone Muffins

Ingredients

  • 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
  • 3/4 cup fresh orange juice (approx 3 medium oranges)
  • zest from 1 medium orange
  • 1/4 cup maple syrup
  • 3 tbsp melted coconut oil
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • 1/8 tsp kosher salt
  • 1/4 cup oat flour
  • 3/4 cup spelt flour

Gingerbread layer

  • 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
  • 1/4 cup maple syrup
  • 3 tbsp blackstrap molasses
  • 3 tbsp melted coconut oil
  • 1/2 tsp vanilla
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • 1/4 cup oat flour
  • 3/4 cup spelt flour

To-Do's

Orange layer:

  1. Make your flax egg: whisk flax and water in a medium sized bowl and leave untouched to gel for at least 2 minutes.
  2. Add in orange juice and zest, maple syrup, coconut oil, vanilla, and salt, stir to incorporate.
  3. Add baking soda and apple cider vinegar, stir to incorporate.
  4. Pour in flour, fold in gently until no dry flour bits remain.

Gingerbread layer:

  1. Make your flax egg: whisk flax and water in a medium sized bowl and leave untouched to gel for at least 2 minutes.
  2. Add in maple syrup, molasses, coconut oil, vanilla, cinnamon, ginger, and salt, stir to incorporate.
  3. Add baking soda and apple cider vinegar, stir to incorporate. 
  4. Pour in flour, fold in gently until no dry flour bits remain.

Make your muffins:

  1. Preheat oven to 350ºF.
  2. Grease muffin tins with coconut oil or silicone liners.
  3. Using the gingerbread batter, divide evenly amongst each section. Add orange batter on top, filling until approx 3/4 of the way full.
  4. Bake for 35-40 minutes, until a fork inserted in the center come out with dry crumbs (no wet batter). 
  5. Let cool for 10 minutes and enjoy! These keep well in a sealed container on the container about 4 – 5 days.
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