1/3cupblood orange juice(about 4-5 small Moro blood oranges)
1/4tsp ground cinnamon
1Moro blood orange (zest & pulp)(grate the rind into the batter, then squeeze the pulp into the batter as well)
2cupswhole wheat flour
Preheat your oven to 375 degrees F (190 degrees C) and line your muffin pan with paper liners, or spray with non-stick cooking spray.
In a medium to large mixing bowl, combine the almond milk, liquid egg substitute (or eggs), unsweetened applesauce, blood orange juice, coconut oil, and vanilla extract.
Add the baking powder, baking soda, and salt. Stir to combine, then add the zest from one blood orange and the pulp into the muffin batter. Add the whole wheat flour and stir until the batter is well combined.
Transfer batter into prepared muffin pan(s), filling each muffin liner 3/4 full. Bake at 375 degrees F (190 degrees C) for 18-22 minutes, or until your muffins are springy to the touch and an inserted toothpick comes out clean.
Remove the muffins from the oven and allow them to cool for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
*To substitute honey for sugar in these whole wheat blood orange muffins, use 1/3 cup honey and reduce the almond milk to 2/3 cup. Increase the baking soda to 3/4 tsp and reduce the oven temperature by 25 degrees F (350 degrees F/175 degrees C) as honey will make the muffins brown faster.**To substitute Truvia for sugar, use 3 1/2 Tbsp spoonable Truvia or 12 packets (start with less, if needed, and add more to taste). For Truvia cane sugar blend, use 1/4 cup Truvia. And for Truvia nectar, use 2 Tbsp + 2 tsp.***To substitute Stevia for sugar, use 1/2 tsp either powdered or liquid Stevia (start with less, if needed, and add more to taste). You may need to add a bit more of the whole wheat flour to get a good batter consistency when removing the sugar, so add about 1/4 cup of flour when using Stevia.