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Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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VEGAN CHOCOLATE ORANGE MUFFINS

VEGAN CHOCOLATE ORANGE MUFFINS
VEGAN CHOCOLATE ORANGE MUFFINS
VEGAN CHOCOLATE ORANGE MUFFINS

A fluffy chocolatey muffin with a hint of orange and a coating of smooth chocolate on top…. Mouth watering yet? This is a great recipe to make for a stint of weekend baking. They’re also perfect to get the kids involved as it’s an all in one mix that can’t really go wrong. Just make sure you save one for yourselves when they come out of the oven! For those of you who are big into your baking and fancy getting creative in the kitchen don’t jump to the recipe just yet keep readying below to try your hand at winning a pretty amazing prize.

Myself and innocent drinks are holding a competition which you have 3 weeks to enter. What you have got to do? Create a recipe using any one of the innocent Dairy Free range- OAT, HAZELNUT, ALMOND or COCONUT. To enter just tag myself and @innocentireland on your entry to social media. You will then be entered- simple. I will closely monitor, picking my favourite entries. The 5 selected finalists will cook and present their recipes at a finale event in Dublin. One lucky person will be crowned innocent’s Dairy Free Cooking Champ as well as receiving the amazing prize of the “Taste of Ballymaloe” which includes an overnight stay and a cookery course. The runner up finalists won’t go home empty handed as they will be awarded some great kitchen accessories and goody bags.

T&C s Apply.

VEGAN CHOCOLATE ORANGE MUFFINS

Ingredients

200g oats
120g almonds
2 tbsp. orange juice
Zest of 1 orange
3.5 tbsp. cacao powder
5 tbsp. Maple syrup
200ml innocent almond (oat/coconut/hazelnut drink whichever!)
1/2 tsp baking powder
3/4 tsp baking soda
pinch sea salt
Topping
100g vegan dark chocolate
zest of 1 orange

Method

Preheat oven to 180°C
In a blender blitz the oats and almonds into a chunky flour.
Tip the “flours “into a medium sized mixing bowl along with the baking soda and powder and stir.
Add the rest of the ingredients except for the toppings and mix into a smooth thick batter.
Spoon approx. 3 tbsp. of batter to each muffin case evening it out to fill 9 cases.
Bake for 30 minute before removing from the oven and leave cool for 10 or so minutes before topping.
Spoon over the melted chocolate and extra orange zest. Let harden or take a bite and be prepared to
have a chocolate moustache!
Store in a container in the fridge for up to 6 days.

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