Side Pannel
Tropical Muffins
Tropical Muffins
- Recipe Submitted by maryjosh on 08/06/2018
Ingredients List
- Orange-Almond Topping
- 3 tablespoons almonds
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 2 tablespoons freshly grated orange zest
- 1/ 2 teaspoon salt
- 2 tablespoons canola oil
- Muffins
- 1 ¾ cups flour, or whole-wheat pastry flour (see Note)
- ¾ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup soy buttermilk, soy milk combined with 1 tbsp vinegar
- ¼ cup canola oil
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- ¼ cup orange juice
- 1 banana, mashed
- 1 teaspoon vanilla
- 1 ¾ cups strawberries, chopped
Directions
Bakers, start your engines…by heating your to 375°F.
Prepare your muffin pans. I used silicone so no preparation needed, but you can lightly spray your pan with vegetable spray.
Prepare Almond-Orange Topping: Pulse almonds, 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Drizzle with 2 tablespoons oil, stir to combine, and transfer to a small bowl and set aside. But don’t wash out that food processor bowl just yet.
Next, combine the soymilk with 1 tablespoon of apple cider vinegar. You can do that right in the food processor bowl because you’ll be adding other ingredients to it soon. Let that sit for a minute to allow the vinegar to do its work.
In a medium bowl combine 1 3/4 cup flour, 3/4 cup brown sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Set aside
Back to your soy buttermilk. You should notice that it’s beginning to curdle a little. That’s great! To this you now want to add your remaining wet ingredients including, the banana (I let the food processor do the mashing so I just chopped it a little before adding it), orange juice, 1/4 cup of oil, flax seed, water, and vanilla extract. Pulse a few seconds until the mixture is smooth.
Next add your chopped strawberries to the flour mixture. Stir until the strawberries are just coated.
Pour the wet ingredients from your food processor bowl over the strawberry-infused dry ingredients and stir until just combined.
Divide the batter among the prepared muffin pans.
Sprinkle the top of each muffin with the almond-orange topping and gently press into the batter.
Bake the muffins 18 to 20 minutes until done. I used a piece of dry spaghetti inserted into the middle of one of the muffins to check if they were done.
Let the muffins cool for a few minutes before devouring. You don’t want to burn your mouth
Prepare your muffin pans. I used silicone so no preparation needed, but you can lightly spray your pan with vegetable spray.
Prepare Almond-Orange Topping: Pulse almonds, 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Drizzle with 2 tablespoons oil, stir to combine, and transfer to a small bowl and set aside. But don’t wash out that food processor bowl just yet.
Next, combine the soymilk with 1 tablespoon of apple cider vinegar. You can do that right in the food processor bowl because you’ll be adding other ingredients to it soon. Let that sit for a minute to allow the vinegar to do its work.
In a medium bowl combine 1 3/4 cup flour, 3/4 cup brown sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Set aside
Back to your soy buttermilk. You should notice that it’s beginning to curdle a little. That’s great! To this you now want to add your remaining wet ingredients including, the banana (I let the food processor do the mashing so I just chopped it a little before adding it), orange juice, 1/4 cup of oil, flax seed, water, and vanilla extract. Pulse a few seconds until the mixture is smooth.
Next add your chopped strawberries to the flour mixture. Stir until the strawberries are just coated.
Pour the wet ingredients from your food processor bowl over the strawberry-infused dry ingredients and stir until just combined.
Divide the batter among the prepared muffin pans.
Sprinkle the top of each muffin with the almond-orange topping and gently press into the batter.
Bake the muffins 18 to 20 minutes until done. I used a piece of dry spaghetti inserted into the middle of one of the muffins to check if they were done.
Let the muffins cool for a few minutes before devouring. You don’t want to burn your mouth
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