Clementine Breakfast Muffin Recipe
A couple of weeks ago I had an Oddbox delivered to my house. These are boxes brimming with a variety of fresh fruit and vegetables that haven’t quite made the ‘supermarket standard’ due to them being funny shapes and sizes, but they’re otherwise perfectly ripe and tasty.
Instead of these odd products going to waste, the environmentally conscious business deliver them straight to your door in an effort to reduce greenhouse gases and food waste. Most of the items in the box looked perfect normal to me, but it’s quite amusing unboxing everything and finding a strangely bent carrot, or two kiwis morphed into one! This is absolutely not an ad, I have not been paid by this company, but if you’re also interested in reducing food waste you can read more about Oddbox here.
I loved getting experimental, using up all the quirky vegetables that seemed to be taking over my kitchen by making mixed vegetable soups, dahls and casseroles. But one thing I noticed I hadn’t been using were the abundance of clementines. I love fresh fruit, but I would never normally choose to snack on a clementine, so I decided to make these breakfast muffins so that none of them went to waste.
They worked so well, and are the perfect on-the-go muffin. They are vegan and refined sugar free, making them a delicious, but still healthy, breakfast. Find the written recipe below and the video at the end of this post!
Clementine Breakfast Muffins
1 cup Oat Flour
1 1/4 cup Spelt Flour (whole wheat flour works too)
1/2 cup Rolled Oats (plus extra for topping)
2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1 tbsp Poppy Seeds
1/2 cup Oat Milk (or other non-dairy milk)
3 Clementines, zested, peeled and seeded
1/3 cup Coconut Oil
1/3 cup Coconut Sugar
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1 Clementine, zest and juice
2 tbsp Maple Syrup
1/2 tsp Vanilla Extract
Preheat oven to 190C.
1. Mix together the dry ingredients in a mixing bowl and set aside.
2. Zest the clementines, and peel off the remaining skin and remove seeds. Blend the segments in a processor or blender, and mix with the milk.
3. Melt the coconut oil in a saucepan on a low heat, and once melted pour into a bowl and whisk in the coconut sugar. You can use an electric whisk for about 2 minutes, or whisk by hand. Stir in the clementine mixture with the vanilla extract, maple syrup and zest.
4. Pour the wet mixture into the dry mixture, and combine well. Pour into 12 muffin cases on a muffin tray, and sprinkle with a few whole oats. Bake for 20-25 minutes.
5. While the muffins are baking, make the glaze. Zest the clementine and set the zest aside. Blend the segments together as before, with the maple syrup and vanilla extract.
6. Test the muffins with a knife, and if it is clean, remove from the oven. Pour the glaze over each muffin while they are still hot, and allow to cool. Sprinkle with the remaining zest and serve.
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