Healthy orange chocolate chip muffins made with oat flour, almond flour, coconut sugar, dairy-free yogurt, and fresh-squeezed Sunkist® Valencia oranges. You’d never guess these moist and tender muffins are gluten-free and dairy-free!
This orange chocolate chip muffin recipe was inspired by my mom’s chocolate chip muffins she’d make when I was growing up. She always made them with orange yogurt, a touch of fresh orange zest, and loads of chocolate chips. The orange was subtle but it gave the muffins a little extra flavor that made them completely addicting.
When creating this recipe, I wanted a muffin that reminded me of my childhood but was a little more wholesome. After a few versions of the recipes, I finally nailed the perfect combination. These muffins are moist, tender, and bursting with fresh orange flavor! Plus, there are chocolate chips studded in every bite.
Healthy Orange Chocolate Chip Muffins
These orange chocolate chip muffins are made with more wholesome ingredients than your traditional muffin recipe.
Oat and Almond Flour
A combination of oat flour and almond flour give the muffins a tender, buttery crumb while allowing the muffins to be gluten-free. Since oat flour doesn’t contain gluten, it can be difficult to bake with. It can cause baked goods to be more dry and crumbly. However, I find that when combining it with almond flour and enough moisture the baked goods hold together while still having a light and tender texture.
Dairy-Free Yogurt
To keep them dairy-free, this recipe calls for dairy-free yogurt. I originally used use Kite Hill Greek-style almond yogurt. However, I do not love the new formula. I now use Kite Hill regular almond milk yogurt. You can sub 2% Greek yogurt or coconut yogurt.
Oranges
The key ingredient for these healthy muffins is the fresh-squeezed Sunkist® Valencia orange juice. This summer orange adds bright flavor and contributes to the overall sweetness in the muffins. Plus, you really can’t beat the orange-chocolate flavor combination.
Coconut sugar
These muffins are naturally sweetened with a touch of coconut sugar. I don’t recommend substituting this for a liquid sweetener like honey or maple syrup as it may make the muffins too dense and moist.
Nourished by Nutrition
Valencia Oranges
Sunkist® Valencia oranges are known for their sweet and refreshing zing, while also being incredibly nutritious. One medium Valencia orange is an excellent source of vitamin C containing 70% of the recommended daily value. It’s also a good source of folate containing 20% of the recommended daily value, 2 grams of fiber, as well as some calcium and potassium.This variety of orange is the juiciest of them all. This makes Sunkist® Valencia oranges perfect for juicing! Fresh OJ anyone?! But that doesn’t mean they’re only good for orange juice. These juicy oranges have the perfect balance of tart and sweet making them a great option of flavoring baked goods, sauces, or salad dressings!
Often called the summer orange, Valencias are available from February through early November globally with peak availability in North America from July through October. Don’t worry if you notice a green skin on your Valencia oranges. This variety occasionally “re-greens” in warm weather as the peel reabsorbs chlorophyll, causing a ripe orange to look partly green.
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Orange Chocolate Chip Muffins
Healthy orange chocolate chip muffins made with oat flour, almond flour, coconut sugar, dairy-free yogurt, and fresh-squeezed Sunkist® Valencia oranges. You’d never guess these moist and tender muffins are gluten-free and dairy-free!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 10-12 muffins 1x
Ingredients
1 1/2 cups oat flour
1 cup blanched almond flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup coconut sugar
1/2 cup Sunkist® Valencia orange juice
1/2 cup dairy-free yogurt*
3 tablespoons avocado oil or melted coconut oil
3/4 cup dark chocolate chips
Instructions
Preheat the oven to 350F. Prepare a muffin tin by coating lightly with avocado or coconut oil or using muffin liners. For large muffins, prepare 10 muffin cups and for smaller muffins, prepare all 12 muffins cups.
In a large bowl, combine the oat flour, almond flour, baking powder, and salt. Mix to combine.
Whisk together the eggs, coconut sugar, orange juice, yogurt, and oil in a separate bowl. Add the mixture to the dry ingredients and mix until just combined. Gently fold in the about ½ cup of the chocolate chips, reserving the rest to top each muffin.
Evenly distribute the batter into the prepared muffin tin, filling the cups about 3/4 of the way. Top the muffins with the remaining chocolate chips. Place in the oven and bake for 15-18 minutes. The muffins are done when a toothpick comes out clean.
Let cool for 5 minutes in the muffin tin then move to a wire cooling rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days. The muffins can also be frozen for up to 3 months.
Notes
* I originally used use Kite Hill Greek-style almond yogurt. However, I do not love the new formula. I now use Kite Hill regular almond milk yogurt. You can sub 2% Greek yogurt or coconut yogurt.
Vegan option: I have not tested these without eggs, but based on other recipes use flax eggs should work just fine. I recommend 2 tablespoons of ground flax + 5 tablespoons of warm water
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton and #SunkistSummers. You can also find this recipe on Sunkist.com/recipes/orange-chocolate-chip-muffins/
This post was created in partnership with Sunkist®. As always, I only partner with brands I love and use. I share them because I want you to love them as much as I do. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!
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