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Healthy Whole Wheat Orange Muffins

The simplest Whole Wheat Orange Muffins! Dairy-free, made with Trop50 and ready in 30 minutes. Perfect with breakfast! Vegan-tested and approved.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 166 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 3/4 cup whole wheat white flour*
  • 1/3 cup granulated sugar or dry sweetener of choice
  • zest of 2 medium oranges
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup Trop50
  • 1/4 cup avocado oil**
  • 1 large egg***
  • 1 tsp vanilla extract sub orange for more flavor, or even almond
Optional Glaze:
  • 2-3 TBS coconut butter melted

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF. Line a 12-cup muffin pan with liners or spray with oil. Set aside.
  2. In a large bowl combine flour, sugar, orange zest, baking powder, cinnamon and salt. Set aside.
  3. In a medium bowl gently whisk together Trop50, oil, egg and vanilla extract. 
  4. 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. 
  5. Evenly distribute muffin batter into prepared muffin pan, filling 12 cups evenly – about 2/3 full.
  6. Bake muffins for 18-20 minutes, checking center for doneness with inserted toothpick coming out with little to no crumbs.
  7. Allow muffins to cool in pan for 10 minutes before removing and transferring to wire rack to cool completely.
  8. 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

Serving 1muffin Calories 166kcal (8%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 21mg (7%) Sodium 200mg (8%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 166

% 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.