Orange Pumpkin Muffins Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

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ORGANIC INGREDIENTS

• 60 ml (4 tbsp) applesauce
• 30 ml (2 tbsp) water
• 5 ml (1 tsp) white chia
  
  (the first three ingredients can be substituted by 2 eggs)
  

• 245 g (1 3/4 cups) all-purpose flour "La Merveilleuse"
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 65 g (1/4 cup) plant-based milk substitute *
• 120 g (1/2 cup) orange juice
• 65 g (1/3 cup) light olive oil **
• 105 g (1/3 cup) maple syrup
• 7.5 ml (1 1/2 tsps) vanilla extract
• 15 ml (1 tbsp) orange zest
• 70 g (1/2 cup) pumpkin seeds

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PREPARATION

1. In a small bowl, combine applesauce, water and chia. Let rest for about 30 minutes.
2. Preheat the oven to 180 °C (350 °F).
3. In a bowl, combine flour, baking powder, baking soda and salt.
4. In another bowl, combine plant-based milk substitute, orange juice, oil, maple syrup, vanilla extract, orange zest and previously soaked chia mixture. Beat with an electric mixer to emulsify oil and other liquid ingredients.
5. Stir the dry mixture into the liquids and beat, still with an electric mixer, until the batter begins to thicken (about a minute).
6. Add the pumpkin seeds to the mixture with a wooden spoon. Pour batter into muffin pans lined with paper moulds.
7. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.