Vegan Orange Cherry Muffins. If you’re vegan, you’re probably thinking yaaaaaaas! If you’re not a vegan you’re probably think, um no. But, hear me out. Because I know this is going to sound crazy, but vegan baked goods are some of the fluffiest, moistest, most delicious baked goods I’ve ever tried. And I’ve tried a lot of baked treats.
I remember the days when my vegan friends tried to convince me that their vegan chocolate cake wasn’t dry and dense. And then I’d have a bite, smile politely, and try to figure out how not to eat the rest of the slice without committing a complete social faux pas.
But, things are different now – and I think that something might have to do with the popularization of coconut oil. Coconut and bananas – while it may sound like a weird combo – mimics the egg/butter combo surprisingly well. In this recipe it makes these Vegan Orange Cherry Muffins moist with a tender crumb, not dense and crumbly.
Autumn Calabrese and her brother Chef Bobby Calabrese have rounded out the rest of the recipe using gluten-free flour, almond flour, baking powder, chopped walnuts, sea salt, ground flaxseed, vanilla, maple syrup, orange juice, peanut butter, and of course, orange zest and cherries.
To get the full recipe, including ingredient amounts and step-by-step instructions, watch the FIXATE episode on BODi!