Orange Muffins
Bright, citrusy, and so moist, these orange muffins are full of fresh orange zest, orange juice, candied oranges, and delicious dark chocolate! Perfect with morning coffee or as an afternoon pick-me-up, the eggless muffins use simple ingredients and are super easy to make!
Servings: 12 Muffins
Calories: 214kcal
Ingredients
- 1 tbsp Flaxseed powder
- 3 tbsp Water
- 1/2 cup Sugar
- Zest of 1 orange
- 2 cups Wholewheat flour
- 1.5 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Coconut oil, melted
- 1/3 cup Orange juice, freshly squeezed
- 3/4 cup Almond milk
- 1/3 cup Dark chocolate chips
- 3 tbsp Candied oranges, chopped into small bits
- 1/4 cup Walnuts, chopped into small bits
- 2 tsp All-purpose flour
Instructions
- Preheat your oven to 220 C/ 425 F. Line your muffin tray cavities with paper liners.
- In a small bowl, mix the flaxseed powder and water. Keep aside for 5 minutes, until thick and gelatinous. This is your flax egg.1 tbsp Flaxseed powder, 3 tbsp Water
- Using your fingertips, mix the sugar and orange zest in a small bowl. This is your orange sugar.1/2 cup Sugar, Zest of 1 orange
- Sift together the flour, baking powder, baking soda, and salt in a bowl.2 cups Wholewheat flour, 1.5 tsp Baking powder, 1 tsp Baking soda, 1/4 tsp Salt
- Whisk in the orange sugar.
- In another bowl, mix the melted coconut oil, flax egg, orange juice, and almond milk.1/3 cup Coconut oil, melted, 1/3 cup Orange juice, freshly squeezed, 3/4 cup Almond milk
- Pour the wet ingredients over the dry ones and mix just until moistened.
- Toss all the candied oranges, chocolate chips, and walnuts in 1 teaspoon of flour. Fold into the muffin batter. Please don't overmix.1/3 cup Dark chocolate chips, 3 tbsp Candied oranges, chopped into small bits, 1/4 cup Walnuts, chopped into small bits, 2 tsp All-purpose flour
- Divide the batter into the 12 muffin cavities and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 190 C / 375 F for 12-15 minutes or until a skewer inserted in the center comes out clean.
- Let cool in the pan for a few minutes before turning them out on a cooling rack. Enjoy warm and fresh!
Video
Notes
- Toss the chocolate chips, walnuts, and candied oranges in flour. This prevents them from sinking to the bottom of the muffins.
- Don’t over-mix the batter. It’s the secret to soft, moist muffins. When you combine wet and dry ingredients, stir just enough to bring everything together.
- Bake the muffins at a high temperature initially for a few minutes. This creates air bubbles that expand the batter to help get tall bakery-style muffins!
- Don't overbake the orange muffins. If a skewer inserted in the center comes out clean with just a few moist crumbs attached, the muffins are done!
- Please use a kitchen scale to measure your ingredients. This ensures better and consistent results every time.
Nutrition
Serving: 1Muffin | Calories: 214kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 220mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg