The subtle orange flavours make all the difference in this delicious and moist muffin. Paired with Greek yogurt and fruit, it's the perfect breakfast!
- 250 ml (1 cup) large oatmeal
- 250 ml (1 cup) unsweetened soy beverage
- 45 ml (3 tbsp) water
- 15 ml (1 tbsp) ground flaxseed
- Zest of one orange
- 250 ml (1 cup) whole wheat flour (or Queen St. Bakery gluten-free flour)
- 125 ml (1/2 cup) brown sugar (not packed)
- 125 ml (1/2 cup) unsweetened shredded coconut (or other chopped nuts or seeds of choice)
- 7.5 ml (1 ½ tsp) baking powder
- 2.5 ml (1/2 tsp) baking soda
- 2.5 ml (1/2 tsp) cinnamon
- 2.5 ml (1/2 tsp) ground ginger
- 60 ml (1/4 cup) canola oil
- 5 ml (1 tsp) vanilla extract
- 2 grated carrots (about 250 ml or 1 cup)
Note: For a low FODMAP version, simply use Queen St. Bakery all-purpose gluten-free flour and replace the shredded coconut with another low FODMAP nut or seed such as walnuts, pecans, pumpkin seeds or sunflower seeds.
- Preheat the oven to 400°F (200°C) and grease 12 muffin cups.
- In a large bowl, combine rolled oats, soy beverage, water and flaxseed. Let stand for 10 minutes.
- In a second bowl, combine flour, brown sugar, coconut, baking powder, baking soda, cinnamon and ginger. Set aside.
- Add oil and vanilla extract to the oats mixture and mix. Stir in dry mixture, then stir in carrots.
- Using an ice cream scoop or a spoon, divide the mixture among the 12 muffin cups.
- Top each muffin with shredded coconut.
- Bake for 13 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Can be stored for 3 days in an airtight container at room temperature or 5 days in the refrigerator or 2 months in the freezer.