Whole Wheat Super Healthy Orange Muffins
Packed with wholesome ingredients and bursting with citrusy flavor, these Whole Wheat Super Healthy Orange Muffins are the perfect guilt-free treat to start your day or satisfy your mid-afternoon cravings. Made with nutrient-rich whole wheat flour, naturally sweetened with raw honey, and infused with the zesty brightness of freshly squeezed orange juice and orange zest, these muffins strike the perfect balance between indulgence and nutrition. The addition of creamy Greek yogurt ensures a moist, tender crumb, while optional chopped walnuts or pecans provide a delightful crunch. With a quick prep time of just 15 minutes, these muffins are an easy, one-bowl recipe suitable for busy mornings or a weekend baking project. Perfect for breakfast, brunch, or a healthy snack, this recipe is a must-try for anyone looking for a flavorful and nutrient-packed treat.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup plain Greek yogurt
- 0.5 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 0.5 cup raw honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted and cooled
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the Greek yogurt, orange juice, orange zest, honey, egg, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
If using, fold in the chopped walnuts or pecans at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 11.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 117 mg | 2% | |
*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.
