Healthy Orange Muffins

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.

Prep Time10

Cook Time15

Cooling Time5

Total Time30

Servings: muffins

Author: Danika Vanderpyl

Equipment

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 the orange slices, 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, which 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 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 slowly add 3 tablespoons as needed.

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, and 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