My son’s birthday was on Sunday. So with the help of my older children I made these delicious Apple and Orange Muffins for breakfast. They’re vegan and have lots of nutrients, protein, and omega-6 from the hazelnuts. I have found these muffins also to be a wonderful mid-day snack with tea. Enjoy!
2 large peeled tart apples, cut in small cubes
3 plums, halved, pitted and each half cut into 4 slices
Grated zest of 1 orange
1 cup fresh orange juice
1 1/2 cups organic all purpose flour
1/2 cup finely chopped hazelnuts
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 tablespoons coconut oil
Preheat the oven to 350 degrees F.
In a large bowl, mix the flour with chopped hazelnuts, brown sugar, baking powder, baking soda, a pinch of salt, and cinnamon.
Whisk together orange juice, orange zest, and melted coconut oil until blended.
Add the juice mixture to the flour mix, stirring just until all the ingredients are no longer dry. Stir in a little more orange juice if necessary. The batter should be slightly lumpy. Fold the apples into the mixture. Fill the batter into the muffin cups, not more than three-quarters full. Put a slice of a plum on the top of each muffin and bake them for about 40 minutes. Remove the muffins from the oven and let them cool for 5 minutes.