Food Processor Orange Date Muffins
Brighten up your morning routine with these delicious Food Processor Orange Date Muffins, a one-bowl wonder that combines wholesome ingredients with irresistible flavor. Bursting with natural sweetness from pitted dates and the zesty aroma of whole oranges—yes, peel included—these muffins deliver a moist and tender crumb with minimal effort. The food processor does most of the heavy lifting, blending the dates, orange, and wet ingredients into a luscious base in minutes. With just 15 minutes of prep, these easy muffins come together quickly, making them perfect for busy mornings or a last-minute treat. Add a handful of chopped nuts or chocolate chips for an extra layer of indulgence. Whether enjoyed fresh out of the oven or saved for a snack later, these orange-date muffins are sure to become a family favorite. Perfect for breakfast, brunch, or a grab-and-go snack!
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Recipe Information
Ingredients
- 1 cup Pitted dates
- 1 whole Orange (seeded and quartered, peel included)
- 1 large Egg
- 0.33 cup Vegetable oil
- 0.5 cup Granulated sugar
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.25 cup Milk
- 0.5 cup Optional: chopped nuts or chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a food processor, combine the pitted dates and the quartered orange (with the peel) and process until finely chopped and well-blended.
Add the egg, vegetable oil, and granulated sugar to the food processor. Pulse until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Pour the wet ingredients from the food processor into the dry ingredients. Add the milk and stir gently until just combined. Avoid overmixing; a few lumps are okay.
If using optional add-ins like chopped nuts or chocolate chips, fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your orange-date muffins!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 26.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
