I don’t know if this is something that you wanted to hear, but sometimes (ok, A LOT of the time) I like to center meals around a COLOR SCHEME.
Although I usually depend on the ingredients that I have in order to make a recipe, I do choose foods (for that recipe) based on whether or not their colors are appealing. At that moment. I have been known to run to the “store” a time or two just to get a purple onion or some broccoli, because it will “Look Pretty.” Does this make you like me any less?
I have to admit, I used this recipe as a starting point. I’ve made that recipe before – almost “as is,” except for a few minor substitutions: 1/2 chia and flax mixture for the all-flax requirement – AND – subbing coconut oil for olive oil – and some additions: 1/4 teaspoon peppermint extract (completely accidental, but it turned out WONDERFUL!), toasted coconut, dried pineapple, and dried goji berries. Oh man, those were SO good. It was like Hawaii in my mouth.
Weird fact, but I almost never have olive oil. I find it too expensive. But, I buy coconut oil in bulk. Somehow, I have qualms with buying olive oil in bulk. I feel like it will go rancid really fast. So, I buy it in small dark green glass bottles. But, I have no problem buying coconut oil in large plastic canisters. I am a walking (stubborn) hypocrite. I refuse to change.
Ok, so if you checked out the link I used as a “starting point,” you’ll notice that the ingredients in there versus the ones used for this muffin are drastically different.
… because I didn’t have applesauce. Or TWO bananas, flax seeds, or even walnuts.
… and, honestly I didn’t want to add sugar to this one. I wanted to try to keep the sugar content as low to nothing as possible. I also upped the PROTEIN ante and added some garbanzo bean puree. Which: helps to level out blood sugar levels.
So, I added some of every edible item I had THAT WAS ORANGE and a LONELY banana and came up with this muffin recipe. I really wanted an orange breakfast this morning. It just sounded good. Monochromatic Monday Morning? I think so.
These muffins have a slight crumb and moist-ness, by the way.
Sunny Side Up Muffins
2 cups whole wheat flour (You can also use spelt or all-purpose, for an even softer muffin)
2 Tablespoons ground chia seeds (or – ground flax seeds; as an egg-replacer)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 (tightly packed) cup dried apricots, chopped
2 Tablespoons raw sunflower seeds (can also substitute Hemp seeds here)
2/3 cup plus 2 Tablespoons shredded carrot (from 1 large carrot)
1/2 Tablespoon orange zest (from 1/2 orange OR 1 tangerine/clementine)
1/2 cup mashed banana (from 1 large really ripe banana)
2 Tablespoons orange juice (or clementine/tangerine)
2 teaspoons vanilla extract
1/4 cup oil (I used melted coconut oil)
1 cup “milk” (I used coconut milk)
6 Tablespoons bean puree (I used a garbanzo bean puree – from around 1/2 to 3/4 cup pureed cooked chickpeas)
1 teaspoon apple cider vinegar
extra oil (or cooking spray) for greasing muffin pan
raw sunflower seeds and/or sugar, for sprinkling muffin tops
Directions: Preheat oven to 375 degrees. In a large mixing bowl, combine: flour, chia seeds, baking powder, baking soda, and salt. Mix well. Add apricots, sunflower seeds, carrot, and orange zest. Stir well.
In a separate bowl (I used a 2-cup measuring cup), add remaining ingredients in order listed. Stir until smooth. Add wet ingredients to dry ingredients and stir until just combined.
Divide muffin dough amongst greased cups in muffin pan. And… bake for around 30 minutes if you’re using a jumbo muffin pan or 15-20 minutes if you’re using a regular muffin pan. Mini muffin pans will take around 8-10 minutes. And mini-mini muffin pans will take… well… I don’t know.
Because actual oven temperatures will vary, it’s important to test with a toothpick (after being inserted into a baked product, it should come out “clean” – with no crumbs or residue attached) about 5 minutes before stated “Final” cooking time.
Makes – 6 or 8 jumbo muffins, 10-12 regular size muffins or a lot of mini muffins (depending on how much muffin dough you load into each “cup.”)
Need more orange? Make this Sweet Potato and Butternut Squash Hash as well.