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100% Whole Wheat Orange Blueberry Muffin Recipe

This whole wheat orange blueberry muffin recipe have extra nutrients with chia seeds, they are only sweetened with honey, and they are egg free!

100% Whole Wheat Orange Blueberry Muffin. Egg-free and sweetened only with honey, the kids still can't resist them!

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:

  • Moisture.
  • Leavening
  • Binding

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.

100% Whole Wheat Orange Blueberry Muffin. Egg-free and sweetened only with honey, the kids still can't resist them!

 For leavening

(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.

100% Whole Wheat Orange Blueberry Muffin. Egg-free and sweetened only with honey, the kids still can't resist them!

For binding

(holding the muffins together so they aren’t crumbly), we used whole wheat flour – a great source of gluten (which is a binder)

100% Whole Wheat Orange Blueberry Muffin. Egg-free and sweetened only with honey, the kids still can't resist them!

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!

100% Whole Wheat Orange Blueberry Muffin. Egg-free and sweetened only with honey, the kids still can't resist them!

And finally for super foods, we used blueberries, oranges, and chia seeds!  This is Super Healthy Kids after all!

100% Whole Wheat Orange Blueberry Muffin. Egg-free and sweetened only with honey, the kids still can't resist them!

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. Egg-free and sweetened only with honey, the kids still can't resist them!

FOOD - 100% Whole Wheat Orange Blueberry Muffins. Egg-free and sweetened only with honey, the kids still can't resist them! http://www.superhealthykids.com/100-whole-wheat-orange-blueberry-muffins/

100% Whole Wheat Orange Blueberry Muffin Recipe

Ingredients
  • 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
Directions
  1. Preheat oven to 400°F. Place liners into muffin tin or spray with cooking spray.
  2. 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.
  3.  Mix together chia mixture, milk mixture, oil, honey, and orange extract.
  4. In a separate large bowl, combine flour, salt, and baking powder.
  5. Slowly pour wet mixture into the dry ingredients, and stir just until moistened. Don't over mix!
  6. Fold in blueberries and 1 tablespoon of orange zest.
  7. Equally divide batter among muffin cups, and bake for 10-15 minutes or until cooked through and golden brown.
  8. 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. 

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21 Comments

stephanie

Just made these with soy milk and my daughter declared them “super.delicious”. We will definitely make these again.

Reply
Raj

Just made these…they did not rise at all….I feel something is missing in the recipe. Doesn’t taste that good either

Reply

Hey Raj- sorry they didn’t turn out. I’d love to figure out what went wrong, considering my kids loved these! Did you let the milk and lemon juice soak? Did you let the chia seeds absorb the juice? What kind of oil did you use?

Reply

Mine wasn’t dry at all @Michele. If you used a cup and a half of flour, there is just about that much in liquid ingredients between the milk, oil, juice, etc. So, the batter should be quite wet!

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Rana

My batter was very dry too maybe the different type of honey? But I added milk until it was more like a muffin batter( half a glass) and they turn out to be amaZingly delicious! Thanks for sharing :). Oh and i didn’t have coconut either so i sprinkle sesame seeds which the kids loved it!

Reply

Can EVOO be used instead of Grapeseed oil? I also have coconut oil, but it’s unrefined and has the coconut flavor.

Reply

Kelly- Personally, I don’t like the taste of EVOO in baked goods. Grapeseed oil is very mild in flavor and a good choice for baked goods. They sell it at most major stores now, even Walmart.

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Diana Morton

I triple checked the recipe and my batter was very dry, like that of a pizza dough. 1/8c OJ (which the Chia seeds soaked up) + 1/3c of milk + 1/3c of oil + 4 T. Honey + juice from 1/2 a lemon is maybe 1c total liquid. What am I missing?

Reply

Diana- the batter wouldn’t be runny like cake batter, but drier. How did they turn out after you baked them? Also, were you using fresh or frozen blueberries?

Reply
Colette

My batter was very dry, couldn’t get the blueberries to incorporate. They didn’t rise when baking nor did they spread out – they were the same shape as when I put them in the oven. Muffins were dry – my kids wouldn’t touch them. I think I’ll stick to regular muffin recipes from now on.

Reply
Liza

How important is the orange extract? I have everything in my kitchen except that. Are these better with fresh or frozen blueberries?

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