Vegan Orange Currant “Honey” Muffins

Dairy Free
Health score
6%
Vegan Orange Currant “Honey” Muffins
30 min.
12
224kcal

Suggestions


Craving a bright and cheerful start to your day? These Vegan Orange Currant "Honey" Muffins are the perfect solution! Imagine biting into a tender, subtly sweet muffin bursting with refreshing orange flavor and plump, juicy currants. And the best part? They're completely dairy-free and ready in just 30 minutes!

Forget those heavy, overly-sweet muffins. These beauties strike the perfect balance, using the natural sweetness of agave nectar (with a hint of "honey" flavor if you like!) and juicy oranges to create a truly irresistible treat. The whole wheat pastry flour adds a delightful texture and subtle nutty flavor, while the dairy-free yogurt keeps them incredibly moist and tender.

Whether you're whipping up a batch for a lazy brunch, a quick breakfast on the go, or even a delightful morning snack, these muffins are sure to be a hit. The vibrant orange aroma will fill your kitchen, and the happy smiles they bring will be well worth the minimal effort. Get ready to experience a little sunshine in every bite!

Ingredients

  • 0.5 cup honey-flavored agave nectar plain (can sub agave nectar)
  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 0.4 cup canola oil 
  • 0.5 cup currants dried
  • cup dairy-free yogurt plain
  • 12  juice of orange grated
  • 0.5 teaspoon salt 
  • 0.5 cup apple sauce unsweetened
  • 2.3 cups pastry flour whole wheat

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • muffin liners

Directions

  1. Preheat oven to 400ºF.Line a dozen muffin cups with liners or grease.
  2. Combine flour, baking soda, baking powder and salt in a large bowl.
  3. Whisk together the dairy-free yogurt, applesauce, oil, agave, orange zest and orange juice in a separate bowl.
  4. Add wet ingredients into dry ingredients, stirring until just combined (do not over mix). Stir in currants.Fill prepared muffin cups and bake 15 minutes, or until just beginning to brown and crack on the top.Cool for several minutes in the pan and them remove onto cooling rack to cool completely.

Nutrition Facts

Calories224kcal
Protein7.18%
Fat31.31%
Carbs61.51%

Properties

Glycemic Index
18.12
Glycemic Load
5.6
Inflammation Score
-5
Nutrition Score
11.291304344716%

Flavonoids

Catechin
0.07mg
Epicatechin
0.55mg
Eriodictyol
0.1mg
Hesperetin
7.17mg
Naringenin
1.28mg
Myricetin
0.03mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:224.49kcal
11.22%
Fat:8.14g
12.52%
Saturated Fat:0.67g
4.2%
Carbohydrates:35.98g
11.99%
Net Carbohydrates:32.98g
11.99%
Sugar:16.56g
18.4%
Cholesterol:0mg
0%
Sodium:237.46mg
10.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.2g
8.4%
Manganese:0.95mg
47.75%
Vitamin C:33.36mg
40.43%
Selenium:14.65µg
20.92%
Vitamin B1:0.2mg
13.5%
Vitamin E:2.02mg
13.45%
Fiber:3g
12%
Vitamin B3:2.17mg
10.86%
Phosphorus:104.37mg
10.44%
Vitamin B6:0.2mg
10.17%
Magnesium:40.07mg
10.02%
Folate:37.85µg
9.46%
Copper:0.16mg
8.22%
Potassium:284mg
8.11%
Vitamin K:7.79µg
7.42%
Vitamin B2:0.12mg
7.12%
Calcium:67.21mg
6.72%
Iron:1.21mg
6.71%
Zinc:0.69mg
4.59%
Vitamin A:206.64IU
4.13%
Vitamin B12:0.21µg
3.54%
Vitamin B5:0.26mg
2.57%
Vitamin D:0.24µg
1.57%