Whole Wheat Blood Orange Muffins

Easy, one-bowl method whole wheat blood orange muffins using organic, non-refined sugar and applesauce for sweetness!

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Super healthy Whole Wheat Blood Orange Muffins are just minutes to mix up and bake with this easy one-bowl method recipe! Make them completely free of refined sugars, or use one of the variations included for stevia, truvia or honey, to make these diabetic friendly breakfast muffins completely sugar free.

No matter which way you make these muffins, they are a fantastic breakfast muffin to start your day out with! Like many of you, our family is always busy. Muffins are perfect for their week day convenience of being able to grab ‘n’ go as we run out the door, and fruit packed refined sugar free muffins means that our daughter is still having a breakfast that mom feels good about.

While we always love getting Moro blood oranges in, this batch is spectacularly small in size. So, please make note of the size oranges used in this recipe…it is based on small oranges that are only 80-90 grams in total weight (and smaller than the muffins produced).

Last Updated: January 18th, 2018

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Whole Wheat Blood Orange Muffins

Quick and easy, one bowl method whole wheat blood orange muffins with some healthier ingredient swaps and sugar free alternatives!

5 from 1 vote

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Course: Bread Recipes, Breakfast, Muffin Recipes

Cuisine: American

Keyword: 100% Whole Wheat, blood orange muffins, muffins, whole wheat blood orange muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 14 muffins

Calories: 131kcal

Author: Angela @ BakeItWithLove.com

Ingredients

• 3/4 cup almond milk
• 1/2 cup liquid egg substitute (or 2 large eggs)
• 1/2 cup unsweetened applesauce
• 1/2 cup organic sugar
• 1/3 cup blood orange juice (about 4-5 small Moro blood oranges)
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 Moro blood orange (zest & pulp) (grate the rind into the batter, then squeeze the pulp into the batter as well)
• 2 cups whole wheat flour

US Customary - Metric

Instructions

• Preheat your oven to 375 degrees F (190 degrees C) and line your muffin pan with paper liners, or spray with non-stick cooking spray.
  
• In a medium to large mixing bowl, combine the almond milk, liquid egg substitute (or eggs), unsweetened applesauce, blood orange juice, coconut oil, and vanilla extract.
  
• Add the baking powder, baking soda, and salt. Stir to combine, then add the zest from one blood orange and the pulp into the muffin batter. Add the whole wheat flour and stir until the batter is well combined.
  
• Transfer batter into prepared muffin pan(s), filling each muffin liner 3/4 full. Bake at 375 degrees F (190 degrees C) for 18-22 minutes, or until your muffins are springy to the touch and an inserted toothpick comes out clean.
  
• Remove the muffins from the oven and allow them to cool for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
  

Notes

*To substitute honey for sugar in these whole wheat blood orange muffins, use 1/3 cup honey and reduce the almond milk to 2/3 cup. Increase the baking soda to 3/4 tsp and reduce the oven temperature by 25 degrees F (350 degrees F/175 degrees C) as honey will make the muffins brown faster.

**To substitute Truvia for sugar, use 3 1/2 Tbsp spoonable Truvia or 12 packets (start with less, if needed, and add more to taste). For Truvia cane sugar blend, use 1/4 cup Truvia. And for Truvia nectar, use 2 Tbsp + 2 tsp.

***To substitute Stevia for sugar, use 1/2 tsp either powdered or liquid Stevia (start with less, if needed, and add more to taste). You may need to add a bit more of the whole wheat flour to get a good batter consistency when removing the sugar, so add about 1/4 cup of flour when using Stevia.

Nutrition

Nutrition Facts

Whole Wheat Blood Orange Muffins

Amount Per Serving (1 muffin)

Calories 131 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Sodium 164mg7%

Potassium 132mg4%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 8g9%

Protein 3g6%

Vitamin A 30IU1%

Vitamin C 6.4mg8%

Calcium 44mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Angela @ BakeItWithLove.com

Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

bakeitwithlove.com