Orange-Spiced Muffins

Orange flavored muffins–the idea sounded delectable. Was it worth a try? After some contemplation I decided it was. The result led me to a great mathematical discovery:

Oranges + Muffins = Deliciousness

I’m not the only one that agrees with that equation. My mom and other members of my family back it up too. Consequently, these muffins don’t last long around the house. (Maybe I should have doubled the recipe. Hmm. I didn’t think of that!)

Muffin recipe x 2 = lots more muffins

Now we’re talking!

Moist, orange flavored muffins–dairy-free and delicious!
Orange-Spiced Muffins
Yield: 1 dozen
  • 1¾ cup whole wheat flour
  • 1 heaping Tbs ground flax seed
  • 1 Tbs baking powder
  • ½ tsp salt
  • ½ cup coconut oil
  • ½ cup vanilla almond milk
  • ¼ cup sucanat (or brown sugar)
  • ¼ cup honey
  • ½ cup applesauce
  • 1 Tbs orange zest
  • ¼ tsp vanilla extract (increase to ½ tsp if using regular milk)
  • ⅓ cup chopped pecans
  • 2 Tbs flaked coconut
  • 2 Tbs sucanat (or brown sugar)
  • 1 Tbs melted coconut oil
  • 1 Tbs orange zest
  1. Whisk together the flour, flax seed, baking powder, and salt.
  2. In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey until combined. The mixture should be warm to touch (not hot).
  3. In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla; blend until combined. Mix in the dry ingredients.
  4. Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups.
  5. Stir together the pecans, coconut, sucanat, coconut oil and orange zest and sprinkle on top of the muffins. Lightly press the topping into the batter.
  6. Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.
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