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Orange Breakfast Muffins

The muffins are perfect for an on the go breakfast. Filled with oats, nuts, fruit and yogurt it makes for a healthy and delicious treat. The whole wheat flour makes it filling. Have it with honey or butter if you are feeling indulgent.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert, Snack, Sweet tooth, tea time, Finger food, Brunch
Cuisine American
Servings 8 Large Muffins


  • Food processor
  • Large mixing bowl
  • Whisk
  • Muffin Tray
  • Baking paper


  • 1 cup Whole wheat flour
  • 1/2 cup Oat flour
  • 1/2 cup All purpose flour
  • 1/4 cup Almonds toasted and chopped
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1 cup Coconut sugar
  • 2/3 cup Oil
  • 3/4 cup Milk
  • 1 tsp Lemon juice
  • 1 cup Orange puree
  • 1/2 cup Yogurt


  • Preheat the oven to 180℃ and line a muffin tray with your paper liners. You can just as well use baking paper squares squished into the tray and set aside
  • To make the muffins we start by making an orange puree by quartering oranges and removing the seeds. Transfer to a food processor blend until its a paste.
  • In a large bowl add the orange paste, all the liquid ingredients and whisk until combined.
  • Add the dry ingredients, almonds and mix until just combined. Do not over mix the batter.
  • Using a tablespoon scoop the batter into the muffin tray evenly and bake for 18-20 mins until risen, golden and tooth pick inserted into the center comes out clean.
  • Remove from the tray and leave to cool on a wire rack.
  • Serve with butter, honey, jam, yogurt or as it is.


  • Do not over work the batter once the dry ingredients are mixed in.
  • You can top the muffins with some more almonds for an extra crunch.
  • To know if the muffins are baked poke with a tooth pick in the center and it should come out clean once baked.