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Hello again! And while it may be a tad late, Happy New Year! Last time I was here, I shared the most indulgent of holiday desserts so it only seemed fitting that this time around, smack dab in the middle of the month of green smoothies and cleanse diets, I should make you all something a little more wholesome. These muffins are packed with healthful ingredients like whole wheat flour, coconut oil and turbinado sugar, so they’re both dairy and refined sugar free — but don’t let that scare you away! Moist, hearty and bursting with notes of citrus, they’re everything you’re looking for in a breakfast sweet with none of the guilt. The almonds add a lovely crunch (texture is everything!) and cocoa nibs provide a hint of chocolate flavor plus a punch of antioxidants and minerals, leaving you satisfied and (hopefully) free of donut cravings. Best of luck with your resolutions and enjoy! XO, Katie
Photography, Recipe & Styling: Butterlust Blog
Read on for the recipe!
- 1 1/3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- pinch of ground cloves
- 1/2 cup coconut oil, melted + more for greasing muffin tin
- 1/4 cup turbinado (raw, organic cane sugar) + more for sprinkling
- 1 cup almond milk (or milk/non-dairy milk of your choice)
- zest and juice of two small to medium oranges
- 2 tsp apple cider vinegar
- 1/3 cup + 1 tbsp grade b maple syrup
- 1 tsp vanilla extract
- 2 eggs, room temperature and well beaten
- 3/4 cup chopped or slivered almonds
- 1/2 cup cocoa nibs (or sub mini chocolate chips)
- paper thin slices of orange cut into halves or quarters for garnish
- Preheat the oven to 400F and grease 2 muffin tins with coconut oil.
- In a bowl combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon and cloves. Whisk together very well.
- In a separate bowl mix together the coconut oil and sugar for 1-2 minutes to help the sugar in the raw dissolve a little. Add the orange juice and zest, maple syrup, eggs. almond milk, vinegar, and extract.
- Carefully add the wet ingredients to the dry and fold together until blended. There shouldn't be any large pockets of flour in your batter but some lumps should remain. Gently fold in the almonds and cocoa nibs (or chocolate chips).
- Fill muffin cups 3/4 full and garnish with paper thin orange slices. Sprinkle with a small amount of turbinado, and let rest for 15 minutes. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool for 10 minutes in the tins then turn out onto a rack to finish cooling.
- These are best eaten the same day but can be stored in an airtight container for 2-3 days.
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