Healthy Whole Wheat Orange Muffins
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4
2 reviews
Good
Healthy Whole Wheat Orange Muffins
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The simplest Whole Wheat Orange Muffins! Dairy-free, made with Trop50 and ready in 30 minutes. Perfect with breakfast! Vegan-tested and approved.
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Ingredients
- 1 3/4 cup whole wheat flour white
- 1/3 cup granulated sugar or dry sweetener of choice
- orange zest of 2 medium
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup Trop50
- 1/4 cup avocado oil
- 1 egg large
- 1 tsp vanilla extract sub orange for more flavor, or even almond
Optional Glaze:
- 2-3 TBS coconut butter melted
Instructions
- Preheat oven to 400ºF. Line a 12-cup muffin pan with liners or spray with oil. Set aside.
- In a large bowl combine flour, sugar, orange zest, baking powder, cinnamon and salt. Set aside.
- In a medium bowl gently whisk together Trop50, oil, egg and vanilla extract.
- Pour wet ingredients into large bowl of dry ingredients. Use large runner spatula or spoon to gently fold ingredients together. Be careful not to over-mix, as this will result in tougher muffins.
- Evenly distribute muffin batter into prepared muffin pan, filling 12 cups evenly – about 2/3 full.
- Bake muffins for 18-20 minutes, checking center for doneness with inserted toothpick coming out with little to no crumbs.
- Allow muffins to cool in pan for 10 minutes before removing and transferring to wire rack to cool completely.
- For coconut butter glaze, simply warm up coconut butter in microwave until melted. Drizzle muffins with coconut butter. Enjoy!
Notes
- *Subbing half all-purpose, half whole wheat flour will work here. You should also be able to sub a GF 1:1 all-purpose baking flour
- **I used avocado oil here. If subbing with coconut, be sure it is melted and cooled. Also, egg and Trop50 should be room temperature to keep the coconut oil from solidifying again.
- ***To make vegan: sub 1 TBS flaxseed meal + 3 TBS water. Let sit for 5 minutes before adding in with wet ingredients as directed above.
- Store muffins in airtight container – enjoy within 3-4 days.
- Recipe adapted from here
Nutrition Information
Show Details
Serving
1muffin
Calories
166kcal
(8%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
21mg
(7%)
Sodium
200mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 166kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 21mg | 7% |
| Sodium | 200mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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