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100% Whole Wheat Orange Blueberry Muffins

These whole wheat orange blueberry muffins are egg-free and refined-sugar-free, and get a nutritional boost from chia seeds and antioxidant-rich berries.

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

 

My kids and I are always delighted to start the day with muffins! It always feels like a treat… cake for breakfast, anyone? Am I really allowed?

Absolutely. Because the most amazing thing about muffins is how indulgent they can feel even when we use healthy, whole food ingredients, and minimal sweetener.

These muffins fit the bill perfectly: they’re made with 100% whole wheat flour, antioxidant-rich berries, and tiny chia seeds that are rich in omega-3 fatty acids.

They’re sweetened with honey and fruit, and for all our readers who plan meals around egg allergies, we created these muffins to be egg-free too!

In the process of testing this recipe, we learned a little something about egg-free baking. And we thought we’d pass along what we know. Ready? Here we go.

Successful Egg-Free Baking

Eggs provide three main elements to baked goods, that must be replaced by other ingredients in egg-free baking. These elements are:

  • Moisture
  • Leavening
  • Binding

In these muffins, we took care of moisture by soaking some chia seeds in orange juice. Easy!

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

For leavening (the rising-power of the muffins) we used lemon juice soaked in milk, plus baking powder. Together, these ingredients create a froth that translates to nice fluffy, well-risen muffins. Leavening: check.

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

Binding power is the easiest element to duplicate in egg-free baking, because grains usually have some binding power of their own. We used whole wheat flour, which is rich in gluten. (Gluten may have a bad reputation these days, but as long as you don’t have Celiac disease, don’t fear it!)

Using these techniques and ingredients, we were able to get a moist, fluffy muffin without eggs. Hooray!

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

Healthy Sweet Tooth

Most muffin recipes call for a cup or more of refined sugar. But there’s really no need for a load of sugar that high (Unless you’re making me a birthday cake. Then we’ll talk.)

For an everyday breakfast recipe like this, we’re satisfied with the natural sweetness of blueberries, orange juice, and honey. They are PLENTY sweet, I promise!

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

They taste great right out of the oven, but if you’ve got leftovers, consider tossing some in a freezer bag for quick school-morning breakfasts. Just pull a couple of frozen muffins out of the freezer the night before, and by morning they’ll be ready to eat.

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

Treat yourself and your kids! Cheers.

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

100% Whole Wheat Orange Blueberry Muffins

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!

Reply
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.

Reply
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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