Whole Wheat Ginger Orange Muffins
Brighten up your mornings with these Whole Wheat Ginger Orange Muffins, a wholesome treat packed with zesty citrus and a hint of warm spice. Made with hearty whole wheat flour, fresh orange juice, and a touch of honey for natural sweetness, these muffins strike the perfect balance between nutritious and indulgent. The addition of chopped crystallized ginger adds bursts of chewy sweetness, while orange zest infuses every bite with vibrant flavor. Ready in just 35 minutes, these muffins are perfect for busy weekdays or leisurely weekend brunches. Serve them warm with a dollop of butter or enjoy as an easy grab-and-go snack. Naturally sweetened and adaptable with dairy-free options, they’re a guilt-free delight the whole family will love.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cups Milk (dairy or non-dairy)
- 0.5 cups Orange juice
- 1 tablespoon Orange zest
- 0.25 cups Honey
- 0.25 cups Coconut oil (melted) or vegetable oil
- 0.25 cups Chopped crystallized ginger
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground ginger, and salt until evenly combined.
In a separate medium mixing bowl, beat the egg. Then add milk, orange juice, orange zest, honey, and melted coconut oil. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix just until combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped crystallized ginger using a spatula, ensuring even distribution throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each 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 allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 111.9 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1292 mg | 27% | |
*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.
