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.
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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!).
- 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
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!
2. Blend until smooth and frothy, 10-35 seconds, depending on your 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.
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!
Watch how to make these quick orange muffins:
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!)
Healthy Orange Muffins (with honey no sugar)
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
- your oranges are smaller or are less juicy
- your coconut oil (or butter) and honey were not melted
Nutrition
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. 🥰
Rebecca says
These muffins were super tasty and easy to make! I will definitely make these again
Danika Vanderpyl says
Awesome to hear! One of my favorite recipes too. Thank you for sharing Rebecca.
Holly says
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.
danikavanderpyl says
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.
Frieda says
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!
danikavanderpyl says
Hey Frieda! Yes they do need to be large oranges or more liquid is needed. Glad this is a repeat recipe!
Mariah says
These look so good! Love trying different types of muffins.
Erik says
These sound delicious! Thanks for the inspo. I might try adding carrot to mine 🙂
danikavanderpyl says
That's a great idea. As long as you have a high power blender, or else consider grating them first!
Dinah reger says
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!
danikavanderpyl says
Dinah! I love hearing this! Thank you so much for taking the time to share your paleo modifications so others can follow your directions!!
danikavanderpyl says
I love that these are toddler friendly - in making and in enjoying!