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Home » Recipes » Baking

Healthy Orange Muffins with Honey

Updated: Sep 28, 2023 · Published: Mar 16, 2023 by Danika Vanderpyl · This post may contain affiliate links · 12 Comments

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Throw two oranges into a blender, add 8 more simple whole ingredients, and enjoy healthy orange muffins that are sweetened with honey (no sugar). Delicious flavor, moist, and healthy - you can't go wrong!

This is one of the first healthy recipes I majorly altered and fully developed to become my own, it was when I was in high school. I replaced white sugar with honey (similar to these banana muffins that are sweetened with maple syrup). I cannot tell you now where the original recipe came from that inspired my recipe, but I am thankful I came across it 10+ years ago.

Orange colored muffin with zest flecks on top.
Jump to:
  • Ingredients with nutrition insight and swaps
  • My step-by-step photos
  • Top tip
  • Watch how to make these quick orange muffins:
  • More healthy muffins
  • Healthy Orange Muffins (with honey no sugar)

Ingredients with nutrition insight and swaps

I did a two-year nutrition program that gave me so much insight on how food is interacting with our body. I like to share some of this knowledge in my recipe posts as I'm passionate about giving my family food that makes them thrive, and I bet you do to.

Included below are ingredient alternatives you can use if you ran out of something (because if you hate running to the store for one thing like me, I want you to still be able to make these healthy orange muffins!).

Ingredients for orange blender muffins, including 2 oranges, honey, cranberries, whole wheat flour, baking powder, baking soda, oil,and eggs.
  • Oranges are high in calcium, supporting bone and teeth health. They are also high in vitamin C, folate, fiber, potassium, and many other key nutrients. As the zest is used for this recipe - organic oranges are best as you want to use fruit that hasn't been dyed, waxed, or sprayed with fungicide. If you don't have access to organic oranges and don't feel comfortable using the zest, it can be omitted from the recipe.
  • Honey is used to sweeten these muffins; no sugar is needed. I like to use honey as it is a common ingredient we have in our homes that has more nutritional value (it contains some minerals and vitamins) than white sugar. Alternatively, you could use maple syrup, I found a liquid sweetener is needed for this recipe so the batter doesn't come out too thick!
  • Eggs help these muffins rise and stay together well. Having eggs in these muffins increases the protein too.
  • The coconut oil you will need for these muffins will have to be melted. Oil makes these muffins light and fluffy. Alternatively, you can use olive oil, grapeseed oil, or melted butter.
  • I like to use whole wheat flour in these muffins as it is less processed than white flour and contains more nutrients like fiber, protein, B and E vitamins, iron, folate, and more.
  • Baking soda and baking powder are both needed for this recipe.
  • I use sea salt in this recipe (and many other recipes) as it contains more minerals that benefit the body. The two salt brands I buy and use regularly are Redmond or Celtic Sea Salt. Tip: Check your table salt - does it contain sugar? Or other additives that you didn't realize?
  • Raisins or craisins (dried cranberries) are an optional addition! I especially like adding craisins for the flavor combination with the orange, and it's a pretty burst of color too!

My step-by-step photos

Whole orange without peel in blender for healthy muffins.

1. Place the peeled oranges, oil, honey, and eggs into the blender.

Blending the whole orange is key for texture, but it also increases the flavor, nutrition, and color of these muffins!

Smooth muffin batter in vitamix.

2. Blend until smooth and frothy, 10-35 seconds, depending on your blender.

Muffin batter in a blender.

3. Add the dry ingredients (flour, baking soda, baking powder, salt) and the craisins or raisins (if using). Pulse a few more seconds (5-10 seconds) just until mixed. Don't overmix (over mixing will stop the muffins from being fluffy). There may be a few streaks of flour still; that is okay.

Muffin batter in muffin tin with orange zest flecks on top.

4. Line a muffin pan with muffin paper or silicone muffin cups. Place ⅓ cup of the orange batter into each muffin cup and sprinkle with orange zest. Place muffins into oven at 375 degrees Fahrenheit (190C) for 15-17 minutes. Let the muffins cool for 5 minutes before removing them from the pan (I find this prevents them from breaking).

Top tip

If I can find organic oranges, I like adding the zest to the tops of these muffins (and even a little extra after they are baked). The orange zest gives a burst of flavor and makes them look even prettier with a pop of ombre orange flecks!

Flatlay photo of orange muffins with flecks of orange zest on top of a wooden platter.

Watch how to make these quick orange muffins:

View this post on Instagram

A post shared by danika vanderpyl // healthy snack recipes (@besidethemountain)

More healthy muffins

I also love the orange flavor in these DELICIOUS date muffins! And if you want a high protein muffin, try these orange muffins with hemp hearts (one of my favourite ingredients!)

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  • A dark muffin with coarse sugar on top with a little rosemary beside it.
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Orange muffins with orange zest on top.

Healthy Orange Muffins (with honey no sugar)

Danika Vanderpyl
Blending two whole oranges increases the flavor and the nutrition of these quick orange muffins. They are sweetened with honey instead of refined sugars. I love making these for my toddlers.
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Cooling Time 5 minutes mins
Total Time 30 minutes mins
Course Snack
Cuisine American
Servings 14 muffins
Calories 177 kcal

Equipment

  • blender
  • silicone muffin liners
  • muffin pan

Ingredients
  

  • 2 large oranges, peeled (use organic if possible!)
  • 2 eggs
  • ½ cup melted coconut oil or melted butter
  • ½ cup melted honey
  • 1 ⅔ cups whole wheat flour or white flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ⅓ cup dried cranberries or raisins

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit (190 Cesisus), and line a muffin pan with paper or silicone liners.
    Start by washing your oranges and then zesting one of them (using a small grater to remove the bright orange part of the peel). Set aside the zest for later.
  • Peel the oranges. Then place oranges, eggs, melted coconut oil, and melted honey in the blender. Blend for about 30 seconds or until very smooth and liquidy.
  • Add the whole wheat flour, salt, baking soda, baking powder, and dried cranberries to the blender. Blend only until just combined, about 5-10 seconds. Don’t over blend, there may be a few streaks of flour, that is okay.
  • In the lined or greased muffin pan, place ⅓ cup of batter in each cup. Sprinkle orange zest on top of the muffins. Bake for 15-17 minutes, until muffins spring back slightly when touched with your finger. Leave the muffins to cool in the muffin pan for 5 minutes before placing the muffins on a cooling rack to fully cool.

Notes

If you find the batter super thick: Some readers have let me know the batter has turned out quite thick for them, if you find this happens to you, it may be:
  • your oranges are smaller or are less juicy
  • your coconut oil (or butter) and honey were not melted
In this case, add 3 tablespoons of water, blend for a few seconds then add 3 tablespoons more if needed. 
Coconut oil can be replaced with other oils, or melted butter.
A blender is specifically needed to turn the orange membranes into liquid form. I used a high-power blender for this recipe but a regular blender will work fine too. Alternatively, a food processor can be used.
If you are using a small blender like a bullet, all the ingredients may not fit in the container. In this case, blend the wet ingredients together (oranges, eggs, oil, honey) specifically so the orange is well blended. Place all the dry ingredients in a bowl then pour the orange mixture on top and stir until mixed.
Store these quick orange muffins in an airtight container or bag at room temperature for 3-4 days. Or they will last 1 week in the fridge. In the freezer, they will last up to 6 months (after that I don't find they go bad, they just start to lack flavor). 

Nutrition

Calories: 177kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 23mgSodium: 145mgPotassium: 102mgFiber: 2gSugar: 14gVitamin A: 77IUVitamin C: 10mgCalcium: 25mgIron: 1mg
Keyword Blender, Dairy Free, Muffins, Refined sugar free
Did you love this recipe?Make sure to leave a comment below!

Did you make these healthy orange muffins? Would you take 5 seconds to give a star rating and review just below? That means a lot to me and helps the growth of these healthy snack recipes. 🥰

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Comments

    4.50 from 4 votes (1 rating without comment)

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    Recipe Rating




  1. Rebecca says

    November 09, 2024 at 11:21 am

    5 stars
    These muffins were super tasty and easy to make! I will definitely make these again

    Reply
    • Danika Vanderpyl says

      November 13, 2024 at 7:36 am

      Awesome to hear! One of my favorite recipes too. Thank you for sharing Rebecca.

      Reply
  2. Holly says

    October 04, 2023 at 4:54 pm

    4 stars
    It may have been the type of oranges I used, but I found the peel taste quite strong. I did love making them in the blender though- so quick! I also made them into mini muffins and baked them for 10 min, so all in all it was super speedy.

    Reply
    • danikavanderpyl says

      October 04, 2023 at 8:56 pm

      Sorry this was unclear, the oranges do need to be peeled. Thanks for sharing this and I will be sure to update the recipe for future bakers.

      Reply
  3. Frieda says

    August 10, 2023 at 8:23 pm

    Love this recipe! I don’t think I used big enough oranges (mine were small), because I didn’t have quite enough liquid, so I added kombucha! They turned out amazing and I’ve made them again since!

    Reply
    • danikavanderpyl says

      August 14, 2023 at 5:52 am

      Hey Frieda! Yes they do need to be large oranges or more liquid is needed. Glad this is a repeat recipe!

      Reply
  4. Mariah says

    March 23, 2023 at 3:57 am

    5 stars
    These look so good! Love trying different types of muffins.

    Reply
  5. Erik says

    March 19, 2023 at 7:11 pm

    These sound delicious! Thanks for the inspo. I might try adding carrot to mine 🙂

    Reply
    • danikavanderpyl says

      March 19, 2023 at 7:43 pm

      That's a great idea. As long as you have a high power blender, or else consider grating them first!

      Reply
      • Dinah reger says

        April 05, 2023 at 12:13 pm

        so good! I've made these so many times since you posted this! Just finished my second batch with some alterations to accommodate a PALEO version.
        1/4c coconut flour
        1 1/4 almond flour
        1 Tablespoon monkfruit sweeteners
        1/3 c Jun (kombucha) to help with rising as well as consistency
        they turned out to be the best paleo moofins I've made yet!

        Reply
        • danikavanderpyl says

          April 05, 2023 at 7:48 pm

          Dinah! I love hearing this! Thank you so much for taking the time to share your paleo modifications so others can follow your directions!!

          Reply
  6. danikavanderpyl says

    March 16, 2023 at 7:03 am

    I love that these are toddler friendly - in making and in enjoying!

    Reply
Danika-vanderpyl-hiking-with-mountains

Hey hey! I'm Danika.

I'm certified in holistic nutrition and I create snack recipes! Because unprocessed, wholesome, nutrient-dense snacks are hard to find but I want everyone to know they are easy to make!

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Orange colored muffin with zest flecks on top.

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