Do you wake up most mornings with zero initiative to make a healthy breakfast? I know I do! But instead of skipping this important meal altogether, I seek something quick and easy to start my day that will also help me keep hunger at bay. That means most days I’m reaching for a muffin.
Now this doesn’t mean you’ll see me every day at the bakery grabbing a muffin. If I want to stick to my fitness goals I can’t just reach for any muffin, therefore I make my own. I often create the same muffin recipe for about a month’s worth of meal prep. I can’t go beyond a month using the same muffin recipe as I begin to tire of it and desire something new. Since I just finished up my previous month’s prep of Orange Chocolate Veggie Muffins, it was time for a change. I decided to create a recipe with items I had on hand, which happened to be some walnuts and a plethora of Valencia oranges, as they are locally in season. Florida Valencia oranges are great for juicing and snacking, as they have very little seeds, but it is their balanced flavor that also makes me love using them in baked goods. With that said, I gathered up my oranges and got to work creating what would become my new breakfast muffin for the month. After a little trial and error, my final results were these delicious orange-walnut muffins.
These flavorful and slightly sweet muffins make for a perfect low-calorie breakfast or snack on the go. They can be frozen, therefore you can conveniently prepare many at once and store in the freezer until you’re ready to eat. Simply heat in the microwave for a few seconds and you’ll have a delicious yet nutritious breakfast option that’s quick enough for even the busiest of mornings and feels like a bakery treat!
- 1 cup White Whole-Wheat Flour
- ¾ cup Whole-Wheat Pastry Flour
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Sea Salt
- 1 tsp. Ground Nutmeg
- ¾ tsp. Ground Cinnamon
- ¼ cup Chopped Walnuts
- 2 Large Eggs
- 1 ¼ cups Whole Buttermilk
- 3 tbsp. Pure Cane Sugar
- 2 tbsp. Orange Zest
- ¼ cup Fresh Orange Juice (with Pulp)
- 1 tbsp. Olive Oil
- 1 tsp. Pure Vanilla Extract
- Additional Chopped Walnuts, Cinnamon, & Sugar for topping; if desired
- Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, combine the white whole-wheat flour, pastry flour, baking powder, baking soda, salt, nutmeg, cinnamon, and walnuts. Set aside.
- In a medium bowl, whisk the eggs. Stir in the buttermilk, sugar, orange zest, orange juice, oil, and vanilla. Add the egg mixture to the flour mixture and stir until just combined.
- Divide batter evenly among prepared muffin tin cups, filling each liner three-quarters of the way full with batter. Sprinkle the top of each batter-filled muffin cup with chopped walnuts, cinnamon, and sugar, if desired. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow muffins to cool in pan for 10 minutes before transferring to a wire rack to cool completely. If not freezing for meal prep, store in an airtight container for 3 days at room temperature or a week in the refrigerator.
NutritionPer Serving (1 Muffin): 148 Calories; 5 g Protein; 5 g Total Fat<; 1 g Sat. Fat; 3 g Fiber; 172 mg Sodium; 5 g Sugar, 21 g Carbs; 34 mg Cholesterol
RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS
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