Jan 15

Healthy Orange, Almond & Cocoa Nib Muffins

Healthy citrus, almond & cocoa nib muffins микрозайм без проверок онлайн срочно

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

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Photography, Recipe & Styling: Butterlust Blog

contributor badge_butterlust Read on for the recipe!

Healthy Orange, Almond & Cocoa Nib Muffins
Serves 12
A healthy muffin that's no stranger to flavour
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
288 calories
34 g
31 g
15 g
6 g
9 g
108 g
218 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 288
Calories from Fat 130
% Daily Value *
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 31mg
Sodium 218mg
Total Carbohydrates 34g
Dietary Fiber 4g
Sugars 11g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/3 cups whole wheat flour
  2. 1 cup all-purpose flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 1/2 tsp salt
  6. 1 tbsp cinnamon
  7. pinch of ground cloves
  8. 1/2 cup coconut oil, melted + more for greasing muffin tin
  9. 1/4 cup turbinado (raw, organic cane sugar) + more for sprinkling
  10. 1 cup almond milk (or milk/non-dairy milk of your choice)
  11. zest and juice of two small to medium oranges
  12. 2 tsp apple cider vinegar
  13. 1/3 cup + 1 tbsp grade b maple syrup
  14. 1 tsp vanilla extract
  15. 2 eggs, room temperature and well beaten
  16. 3/4 cup chopped or slivered almonds
  17. 1/2 cup cocoa nibs (or sub mini chocolate chips)
  18. paper thin slices of orange cut into halves or quarters for garnish
  1. Preheat the oven to 400F and grease 2 muffin tins with coconut oil.
  2. In a bowl combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon and cloves. Whisk together very well.
  3. 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.
  4. 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).
  5. 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.
  6. Cool for 10 minutes in the tins then turn out onto a rack to finish cooling.
  7. These are best eaten the same day but can be stored in an airtight container for 2-3 days.
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