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whole wheat orange muffins with paper liners stacked on cooling rack
How to Make...

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 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Scale:

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:

  • 23 TBS coconut butter, melted

Instructions

  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! 

Recipes 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 Size: 1 muffin
  • Calories: 166
  • Sugar: 7g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 21mg