I initially came across an old Giada De Laurentiis recipe for orange and almond muffins, and though I loved the idea of it, I didn’t love that they were packed with sugar and white flour. I decided to adapt the orange and almond muffins to make this recipe healthier and heartier. The result was delicious and moist muffins that are packed with flavor, loaded with fiber and protein, and are made with no refined sugar. The sweetness comes completely from fresh squeezed orange juice and honey!
These keep well, and make an easy snack to take with you on the go! This recipe makes 16-18 muffins using a standard ice cream scoop and muffin tin.
- ½ cup honey
- 4 large eggs, at room temperature
- ½ cup fresh orange juice, at room temperature
- 2 teaspoons orange zest
- ¼ cup canola oil
- ¼ cup plain 2% milk Greek yogurt, at room temperature
- 1 teaspoon vanilla bean paste (sub with 1 ½ teaspoon vanilla extract if you don’t have the paste)
- 1 cup almond flour
- ½ cup all-purpose flour
- ¾ cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup sliced almonds
Preheat oven to 400 degrees
Start by combining the wet ingredients in a bowl. Combine the honey, eggs, orange juice, orange zest, canola oil, yogurt, and vanilla bean paste (or extract). Mix until everything is well combined.
In a separate bowl, combine the almond flour, oat flour, all-purpose flour, baking powder, and salt. Mix so that all of the dry ingredients are evenly distributed, then add the dry ingredients to the wet ingredients in three batches. Mix until all of the dry ingredients are just moistened.
Line a muffin tin with paper liners, and using an ice cream scoop, scoop muffin batter into each muffin cup. Top each muffin with some sliced almonds, then bake at 400 degrees for 12 minutes until the orange and almond muffins are cooked through.
These make the perfect breakfast or simple snack on the go. They pack well and will keep for about a week. Enjoy!