Orange-Scented Blueberry Muffins

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Blueberry muffins are so my fave kind of muffins.

And, you know me: I like muffins!

No matter where I am or what mood I’m in, sitting down and enjoying a blueberry muffin instantly takes me back to being a kid again.

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Problem with your typical blueberry muffin, though, is that it’s just filled with refined sugars and flours and likely lots of unnecessary fats and other unhealthy oils.

I know, right…but…blueberry muffins??

What are we ever to do?

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Well, I decided I needed more blueberry muffins in my life.

I needed them on a regular basis.

I needed them as a snack or a breakfast or a sweet treat.

I needed them…to be HEALTHY and good for me.

Which meant I needed to do the following:

  • remove all processed sugars (and replace with natural sweetness, like ripe bananas)
  • remove all processed flours (and replace with unrefined flours like spelt flour and coconut flour)
  • remove all processed oils (and replace with the awesome healthy substitute of mashed bananas)

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

I also wanted to add in a lil’ something special to brighten up the blueberry muffins and I found the best way to do this was with some fresh orange zest.

I know – you’re totally thinking, “Lacey, why on earth would you add orange zest to a perfectly good blueberry muffin? They’re great the way they are!”

And, I know, it’s different.

But, stay with me peeps…because it’s also glorious…

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

Orange Scented Blueberry Muffins | Simple, healthy blueberry goodness! | A Sweet Pea Chef

I mean: Even Dustin who practically cried when I told him I added orange zest into the blueberry muffins he was craving for so long took one bite and then happily declared them to be the best blueberry muffins he’d ever had.

I’m tellin’ ya – it’s super tasty and a great way to enjoy your blueberry muffins again.

Orange Scented Blueberry Muffins

 

I make these tasty orange scented blueberry muffins with Bob’s Red Mill coconut flour and spelt flour for a delicious combination of flavor and health benefits – so good for your tastebuds and your body!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Orange-Scented Blueberry Muffins
 
Prep time
Cook time
Total time
 
Healthy, unrefined orange-scented blueberry muffins for the win!
Author:
Recipe type: Healthy, Unrefined, Clean, Sweet
Difficulty Level: Easy
Serves: 9
Ingredients
  • FOR THE DRY INGREDIENTS:
  • ½ cup Bob's Red Mill coconut flour
  • ½ cup Bob's Red Mill spelt flour
  • 1½ tsp. baking powder
  • ¼ tsp. sea salt
  • 1 tsp. cinnamon
  • FOR THE WET INGREDIENTS:
  • 3 bananas, mashed
  • 5 eggs
  • 3 tbsp. raw honey, melted
  • 1½ tsp. vanilla extract
  • 1 tbsp. fresh orange zest (1 orange)
  • 1 cup fresh blueberries
  • FOR THE CRUMB TOPPING:
  • 2 tbsp. coconut sugar
  • 2 tbsp. coconut flour
  • ½ tsp. ground cinnamon
  • 2 tbsp. coconut oil, softened
Instructions
  1. Start by preheating your oven to 400 degrees Fahrenheit and greasing a regular muffin tin with coconut oil.
  2. Next, in a large mixing bowl, combine the coconut flour, spelt flour, baking powder, sea salt, and ground cinnamon.
  3. In a separate mixing bowl, add ripe bananas and mash until smooth using a fork or potato masher. Once the bananas are fully mashed, add the eggs, raw honey, vanilla extract, and fresh orange zest, and stir to combine.
  4. Pour the wet ingredients into the dry ingredients and mix together until just incorporated. Then, add in the fresh blueberries and fold into the batter.
  5. Fill each muffin cup evenly - the muffins will rise some so try to fill them about ¾ of the way full.
  6. Spread 2 tbsp. of the softened coconut on a sheet of parchment paper and place in the freezer for 10-15 minutes to harden.
  7. While the coconut oil is hardening, mix the remaining coconut flour, coconut sugar, and cinnamon in a small mixing bowl. Once the coconut oil is hardened, remove it from the freezer and break into small pieces. Then, add into the mixing bowl and stir to combine. (As the coconut oil melts in the oven, just like with butter, it will produce a crispy, crunchy topping for the muffins.)
  8. Top each of the muffins with the coconut flour and cinnamon mixture.
  9. Place into the oven and bake for 12-15 minutes, or until a toothpick or knife inserted into the center comes out clean.
Nutrition Information
Serving size: 1 muffin Calories: 191 Fat: 5.6g Saturated fat: 2.3g Carbohydrates: 30.3g Sugar: 14.9g Sodium: 181.5mg Fiber: 5.3g Protein: 6.6g Cholesterol: 103.3mg
3.5.3208

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26 Comments

Amazing! But when I made these they got watery and were a bit flattened.. I was wondering if you would know what could have caused that. Could it be the bananas? Love your recipies and blog!

I am a young professional with a few housemates, and it is a tradition in our home to enjoy a delicious breakfast together on each others birthdays. This morning I made these for my best friend/roomate on her birthday, and they are incredible! Thanks for the recipe! It made her day extra special. 🙂

These muffins are fantastic! I can smell mine cooking in the oven as we speak. Easily interchangeable with other citrusy backnotes! well done!

Hi Lacey,
Well this is yet another delicious recipe! My kids gobbled these up, they could hardly wait for them to cool! Next time I may use lemon zest instead of orange.
Keep up the good cookin’
Thanks!

I made these muffins thru are pretty good, they have a nice crown! The crumb topping seems like twice as much as needed though

Lacy, I made these muffins this weekend and had my out of town guests raving over them. They were such a hit that I posted your recipe (giving you credit of course) on my new food blog! Thanks so much! I love your site and your recipes!

So why do eggs have to be room temp? Having the salmon for dinner – and gonna bake these tomorrow with the little one!!! THanks!

Hi Kelly! I hope you enjoy the pan-roasted salmon and baking with the little one tomorrow!

Though it’s not absolutely vital to have your eggs at room temperature when baking, it is recommended for a few reasons: (1) to get maximum volume when beating egg whites and (2) to aid in creating the water-in-fat emulsion. If cold eggs are introduced to a room temperature butter/sugar mixture, the emulsion can break, which will result in the batter losing air cells. All this basically means is the cake may be grainy or flat in texture, dry or look uneven and may even sink. Plus, Ina Garten always tells you to, so I follow her lead. 🙂 Hope that helps to explain it!

Hi Ally, good question! I’m not so sure there’s any trick with fresh blueberries other than to just do what you can to keep their skin from breaking. I was very careful with these blueberries when folding them into the batter, but the time in the oven made several of them burst and bleed a bit.