My posts have been distinctively orange of late. It’s what happens when a surplus of something hits my kitchen – the surplus something overtakes the week. In this case oranges are not a fruit I usually buy. So, confronted with a recent surplus, juicing them didn’t appeal. But experimenting with non-conventional orangey treats did….
These muffins were inspired by McVitie’s Jaffa Cakes. These biscuit sized cakes were first launched in the UK in 1927 and when I was a growing up in the 80s they were a staple in our biscuit tin. And I imagine the biscuit tins of most households. I got a little nostalgic about Jaffa Cakes after spotting an ad in the new Coles supermarkets magazine – the headline? “An Aussies guide to the original Jaffa Cakes”. Suggesting Jaffa Cakes have belatedly arrived in Australia.
The real deal Jaffa Cakes are unlikely to hit my shopping trolley any time soon given the high sugar content. But whilst reminiscing I started to think about creating my own health boosting Jaffa infused treat.
For those of you new to Jaffa Cakes they have, what McVitie’s calls, three ‘bits’:
- A dark crackly chocolately bit
- A spongy bit
- A smashing orangey bit
My Jaffa muffins do their best to deliver on these three bits – although you could say the chocolate bit is more gooey than crackly – but that’s better right? Anyway here’s the recipe.
My Vegan Jaffa Muffins
These muffins are gluten free, vegan and contain no refined sugar. Of course you can make them non-vegan – using standard milk and eggs, and you can also mix up the type of flour used.
Makes 12 muffins
- 2/3 cup banana flour (1 cup other flour)*
- 1/3 cup orange marmalade (plus 1/3 cup as topping)
- 2 tsp chia seeds (or 2 eggs)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large carrots – grated (or 2 bananas mashed)
- 1/4 cup nut milk (or standard milk)
- Pinch of stevia (or 1 tbsp honey)
- 1 tbsp cocoa or cacao powder
- 1/2 cup small chunks of dark chocolate (ideally 80%+)
*I used banana flour because it’s packed with resistant starch (check out my recipe for banana bread for more info on banana flour and the gut boosting benefits of resistant starch).
- Prepare the chia eggs – mix the chia seeds with 100ml water (6 tbsp) and let sit for 15 minutes.
- Preheat the oven to 175C and grease a 12 muffin baking tray with coconut oil.
- Add to a bowl all of the dry ingredients, using a sieve to avoid any lumps.
- Add the wet ingredients to a large bowl – except the milk and marmalade.
- Thoroughly whisk the wet ingredients then add the grated carrots.
- Gradually fold the dry mixture into the wet mixture. Slowly add the milk at the same time.
- Carefully fold in the chocolate chunks.
- Using two spoons fill the muffin tray, allowing room a little room for rising.
- Add a small dollop, perhaps 1/2 tsp, of marmalade to the top of each muffin.
- Bake the muffins on the middle shelf of the oven for 22 to 25 minutes.
- Allow to cool before transferring to a wire rack.
I hope you like them – and please do share your favourite orangey creations!