This whole wheat orange blueberry muffin recipe have extra nutrients with chia seeds, they are only sweetened with honey, and they are egg free!
Muffins are such a great way to start the day! These muffins not only have some filling fiber with blueberries and whole wheat flour, but we even added some extra fiber with the chia seeds. Plus, I’ve added a new category to our blog for egg-free recipes (for those with kids that can’t eat eggs). So get your mini muffin pan ready…
Eggs are a delicious and healthy source of protein, and we love eggs! However, egg allergies are becoming more and more common, so I wanted a muffin that didn’t require them. Eggs are used in baked goods for three reasons:
To leave out eggs, just make sure you have elements that answer those three things. So for moisture, I figured we were covered. We soaked some chia seeds in orange juice, and that definitely took care of that.
(or to cause the muffins to rise) we used lemon juice, soaked in milk, and we also had baking powder- both these are leavening agents.
(holding the muffins together so they aren’t crumbly), we used whole wheat flour – a great source of gluten (which is a binder)
For natural sweetness!
Most muffins have a cup or more of refined sugar! For sweetness we used blueberries and honey. Plenty sweet, I promise! And we like our muffins sweet!
And finally for super foods, we used blueberries, oranges, and chia seeds! This is Super Healthy Kids after all!
These also freeze well. If you want to save some muffins for another day, stick them in a freezer safe bag or container for up to 1 month.
100% Whole Wheat Orange Blueberry Muffin Recipe
12 standard – cupcake liners
1 tablespoon – chia seeds
1/8 cup – orange juice
2/3 cup – milk
1 tablespoon – lemon juice
1/3 cup – coconut oil
4 tablespoon – honey
1/2 teaspoon – orange extract
1 1/2 cup – flour, whole wheat
1/2 teaspoon – salt
2 teaspoon – baking powder
1 cup – blueberries
2 medium – orange
Preheat oven to 400°F. Place liners into muffin tin or spray with cooking spray.
Combine chia seeds and orange juice in a small bowl; place milk in a separate small bowl or cup and add lemon juice. Set both aside for 10 minutes.
Mix together chia mixture, milk mixture, oil, honey, and orange extract.
In a separate large bowl, combine flour, salt, and baking powder.
Slowly pour wet mixture into the dry ingredients, and stir just until moistened. Don't over mix!
Fold in blueberries and 1 tablespoon of orange zest.
Equally divide batter among muffin cups, and bake for 10-15 minutes or until cooked through and golden brown.
Serve with orange wedges on the side.
Typically coconut oil will need to be melted first before using. If this is the case, be careful to heat just until melted; if it gets too hot, it will begin to harden as soon as it comes in contact with the cooler ingredients. If wanting to make mini-muffins, use 24 small liners and increase the cook time by 5 minutes. If desired, you may also sprinkle on some coconut sugar just before baking.