These muffins are so tasty, and make a great breakfast or midday snack! The flavor reminds me of Froot Loops, a boxed cereal that my sister and I rarely ate because my mom was vigilant about keeping sugary cereals out of our house. But luckily for us, we could find them at Grandma's every so often.
Orange-Berry Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 1 loaf (or 12 muffins) 1x
Ingredients
- 2 cups rolled oats ground into oat flour (see Note)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground flax seeds
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup applesauce
- ¼ cup raisins
- ½ cup orange juice (from 1 orange)
- 2 tablespoons lemon juice
- 1 cup almond milk
- 2 ½ tablespoons grated orange peel
- ¾ cup blueberries (fresh or frozen)
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 375 F. Prepare cupcake or loaf pan (use non-stick pans or use parchment paper to line loaf pan).
- In a bowl, combine dry ingredients. In a blender, combine wet ingredients and mix on high for two minutes, until raisins are not visible. Fold together wet and dry mixtures (don't over-mix). Fold in orange peel, berries and nuts.
- Scoop batter into pan. Bake for 25 minutes if making muffins (10 large, 12 small); 1 hour if using a loaf pan. Remove from the oven and let sit for 10 minutes before removing to cool.
Notes
For best results when grinding oats and flax, use a high-speed blender to grind the oats and flax seeds.
Substitutions: Dates may be used instead of raisins. Any type of non-dairy milk may be used instead of almond milk. Any type of berries or nuts may be substituted. Two cups whole-grain flour may be substituted for the oats/oat flour.
Nutrition
- Serving Size: 1/12 recipe (1 muffin)
- Calories: 131
- Sugar: 4.8g
- Sodium: 147mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 14.1g
- Fiber: 2.9g
- Protein: 3.4g
- Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you'd like to print this recipe, use the green "Print" button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
I made these the other night and brought some to work, they were a hit. I have to make more to bring so that the people who did not have a chance to taste them can. Easy to make and absolutely delicious.
That's wonderful, thanks for letting me know! It's hard to go wrong with oranges and blueberries 🙂
On Engine2Diet Twitter, they mention having your Orange-Berry muffins for brkfst today. I was going to have their "Mighty Muffins" but they have salt in the recipe?! I think I'll try yours, Cathy, instead.
Made these tonight. They turned out very good. I have only been vegan since the 1st of Jan. I am still getting used to less sugar. :-). My husband is not vegan at all and he liked these muffins too. Can't wait to try them for breakfast with coffee.
That's great, and good for you for taking the vegan plunge 🙂 I love sugar but don't keep it in the house or I will eat it. Thanks for the comment!
I just made these, and they are great!!!! I can see how these would be very good also drizzled w/ a tiny bit of maple syrup, or even some brown rice syrup for anyone who wants them just a tad sweeter. I prefer them as is though. Great recipe that I will make often. Thank you!!!
Thanks Tracy! Ooh, that would be good! I love a little maple syrup 🙂
These sound delicious, and I am really looking forward to trying this recipe. One question: If I use a nice whole grain oat flour, instead of grinding 2 cups of oats myself, how much oat flour would I use? Thank you!
Hi Lisa, it's also 2 cups 🙂
Looks delish!! Any idea of the calorie count?
Hi Barbara, no, I don't usually calculate nutritional breakdowns, but if you want to input the recipe, you can find out using Cron-o-meter here: http://cronometer.com/
Made these twice yesterday. (Recipe exact) Both times the batter was very runny. They tasted pretty good but do not look any like your photo. What am I missing?
Hi RC, possibly your baking powder and/or soda was old and didn't have the rising power necessary (I usually replace these around 6 to 12 months and note the date on the package of when I bought them). You can also try adding less of the liquid up front, and just add it graudally until you get a more "batter" consistency. Good luck! 🙂
I have these in the oven and am at 30 minutes longer than the original 25, and they are still not done. I seem to have this problem with the past few vegan baking recipes I've tried. What's going wrong? They are always 'gummy' inside.
Hi Christy, not sure, but here are a couple ideas. Your oven may be off. You can get an oven thermometer and hang it in your oven to see if it's accurate. And/or your baking soda or powder may be old.
I made these and substituted fresh cranberries for the blueberries and they were delish!
I have oat flour in my cupboard and would like to use that instead of grinding the rolled oats. How much oat flour does your 2 cups of oats equal in ground oat flour???
Hi Anne, I would add 2 cups of flour as well.
Thank you . . . somehow I missed the other question the same as mine . . . .sorry about that!!!
Cathy,
Wonderful! So great! I made these today! I will bring to work and share with friends! I love your recipes so tasty! Thanks for another great taste experience!
I doubled the recipe but they didn't rise up as high as yours... so will perhaps check my baking powder, soda, and oven temps, PLUS not double the recipe!
I think they actually DO need just a tad of salt...are they sweeter when dates are used, do you know? How about mashed bananas?
I like them as is but when introducing vegan recipes to non vegans. Was going to take them down to the hardworking accountants at my husband's office so will include your recipe so they can see how they may alter/add ingredients. I try to make them a little sweeter so as to 'hook' them in...like the idea of drizzling a bit of maple syrup on! Great idea! I will make a note to try the dates next time and would appreciate knowing if bananas may be substitutedand if so, how much mashed banana. Thanks for so many great recipes that are standards and 'go-tos' in our house!
Hi Cathy, sure, add some dates. I don't think I was using dates back when I came up with this recipe; now they are my go-to sweetener. Bananas aren't very sweet; they're more for binding, so I would do the dates instead. Try the carrot cake for non-vegans. 🙂
Well, they were gobbled up by my husband's hardworking accounting staff so guess they're morphing over to the light side alongside us! 🙂
Yay!! 😉
Made these today and they are WONDERFUL! I used a ripe peach diced small and blueberries for the fruit. They came out perfectly delicious.. thanks so much for the recipe.
Awesome! Thanks Carol! 😉
Hello Cathy
I made these last week, however, substituted 3/4 of the oat flour for millet as in your recent blue berry muffin recipe.....It was delicious
I am so glad I found your site!!!! Simple recipes, delicious and super healthy 🙂
Thanks Margarita! I love the oat-millet combo, a recent discovery. Thanks for the comment. 😉
These look delicious! I was thinking of doing half and half oat flour and whole wheat flour.
Also, I was thinking of dicing some apples (that aren't bad, but aren't fresh enough that I want to eat them plain) to use instead of berries. Hopefully they don't have a higher water content than berries.
Also, for oat flour batters, I often let it sit for a little to thicken up. It soaks up the liquids more slowly than wheat flour, I've found.
Oh, I forgot to ask! I have some old grapefruit sitting around and I was wondering if you thought grapefruit juice could be used instead of juice from an orange. I'm trying to imagine it but I'm not doing well. Do you think it'd be too tart? Any tips?
Thanks!
Hi Felicia, these muffins are only fruit sweetened, so I think grapefruit might be a bit bitter; but if you try it, let me know how it goes. 🙂
Made these last night and they were wonderful! Used dates instead of raisins. Cathy more and more I find myself baking and cooking from your blog. Love using dates as a sweetener instead of sugar.
Yay! Thanks Sheila! 😉
would apple cider vinegar work instead of lemon juice?
Doesn't sound good; maybe orange juice instead. 🙂
Hello Cathy, decided to try to make these muffins. The batter seemed fine, maybe a "tad" runny but not by much. The outside of all the muffins were definitely cooking but the inside remained very gooey (almost wet like) while the outside was hard (I assume they were starting to burn). I also had them in the oven for almost an hour. Not sure what I did wrong?
I measured everything exact. I will admit, after reading your previous replies, that the baking power and soda were old. I have a 6 muffin nonstick pan. So my next question is: if it is the baking soda & powder (maybe you can explain how that would keep the muffins from baking inside), how long should I have them in the oven when I try the next batch? Thanks 🙂
Hi Patrick, yes, try new BP and BS first; if they are not active any longer, then the muffins wouldn't and rise cook. This is an old recipe and I haven't made it in a long time; try the Blueberry Muffins, as they are sweeter and more sure-fire; but still new BP and BS. 🙂
Hi Cathy!
Is cashew milk doable in this recipe? (moreover...is cashew milk a suitable substitute for any recipe calling for almond milk?)
Thanks,
Erika
sure! 🙂
Made these yesterday with cranberries and used dates rather than raisins. Layers of flavors! Hearty! The batter did seem thin but they baked up just fine. I don't think people with a super sweet tooth will enjoy them but I did.
Should the almond milk be sweetened or unsweetened?
I usually use unsweetened. 🙂
Just made these and looked at the recipe again when I took them out of the oven. I totally forgot the baking powder! Hope they will be OK. Smelled heavenly baking.
I made these today, but messed up - forgot to add the milk! I thought batter was too thick, so I added some apple juice ... obviously had I not forgotten the milk ...
Lined a loaf pan with parchment, cooked for slightly less than an hour.
AMAZING taste!
Thank You so much for your helpful, healthy, delicious recipes