Put some sweet citrus sun in your step with these easy, fluffy, nutritious treats. Can be made gluten-free and vegan.

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  • Preparation Time

    15 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    16
By KathleenWin
Total Shares 0

Ingredients

  1. 3 medium oranges
  2. 1 egg, preferably organic omega-3 or pastured or:
    • 2 Tbsp. / 14 g freshly-ground flaxseed mixed with 2 Tbsp. / 30 ml warm water
  3. ¼ cup / 60 ml oil, preferably organic canola/rapeseed, olive, or nut
  4. 1½ cups / 180 g whole grain flour, wheat or gluten-free blend for baking
  5. ¾ cup / 144 g raw whole or coconut sugar
  6. 1 tsp. / 5 g baking powder, preferably aluminum-free
  7. 1 tsp. / 5 g baking soda
  8. 1 tsp. / 6 g salt or substitute
  9. ½ cup / 70 g raisins
  10. ½ cup / 60 g walnuts, chopped (optional)

Directions

  1. Preheat oven to 375°F / 190°C. Brush muffin pan lightly with oil, or place paper muffin cups.
  2. Juice two of the oranges. Cut the remaining orange into eight pieces
  3. Put cut-up orange (with peel), orange juice, egg, and remaining oil in blender. Blend until smooth
  4. Chop walnuts, and mix together with flour, sugar, baking powder, baking soda, salt or substitute, and raisins
  5. Pour blender mixture into dry ingredients and stir just until well mixed.
  6. Spoon approximately ⅓ cup / mixture into 16 muffin tin/cups and bake for 15 to 20 minutes.
Can be frozen and reheated. Serving size: 1 muffin (2 oz / 57 g) Exchanges per Serving: 1½ Carb, 0 Protein, 1 Fat

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Comments 19

    • Ossie-Sharon

      Hi, MerryWidow52. To use coconut flour, use 1/4 cup (+1 egg) for every 1 cup of regular flour – so for this recipe, you would use 3/8 cup of coconut flour (6 tablespoons) and a total of 2.5 eggs. Note that this changes the nutritional value significantly, making this recipe much lower in carbohydrates and protein, a little lower in calories, and a bit higher in saturated fat.

    • Ossie-Sharon

      Hi, Tecajo. It isn’t necessarily important for everyone, just those who are gluten intolerant. In those cases, bad reactions to gluten can cause bloating and hormonal disruptions that interfere with healthy weight management.

  6. Denyse2104

    Cooked these today, I used stevia for sweetener as my husband must try and stay off sugar, and whole meal spelt flour they smelt wonderful when they came out the oven. I baked them in cases which was a mistake as they stuck and was difficult to get out, will just put straight in tin next time. They are really nice considering I have only ever stuck to traditional recipes. Be nice warmed up for breakfast. Picture in recipe makes them look small but they are quite large. Mine didn’t look like the picture on here more like country fruit cake.
    I will put them on my favourites!

      • reenie4nier

        I love to use coconut sugar because it doesn’t pack down and become very hard like regular brown sugar. If I had my choice I would use coconut sugar all the time. I use a little less because it is just as sweet as brown sugar and trying to get rid of a sweet tooth. Sometimes the coconut sugar even comes on sale. look for it in bulk too as it is very affordable there.

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