Blood Orange Chocolate Chip Muffins
 
Prep Time
Cook Time
Total Time
 
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Yield: 10 muffins
Ingredients
  • 1¾ cup white whole wheat flour
  • ½ cup coconut sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • zest from 3 blood oranges
  • ½ cup dark chocolate chips
  • ½ cup extra virgin olive oil
  • ¾ cup freshly squeezed blood orange juice
  • 1 teaspoon vanilla extract
  • 2 eggs
Instructions
  1. Preheat your oven to 400 degrees F. Grease muffin tin or line with cupcake liners.
  2. In a large bowl, combine dry ingredients; toss in dark chocolate chips and mix well.
  3. In a medium bowl, whisk together wet ingredients; add to dry ingredients and fold in using a wooden spoon. Mix until just combined.
  4. Spoon batter into the muffin pan, making sure to fill each cup to the top. You should be able to fill 9 or 10 muffin cups, but no more than that. and don't be skimpy on the batter - you will want to end up with giant muffin tops!
  5. Bake for 20-25 minutes or until toothpick inserted into the center of a muffin comes out clean. Muffins tops will be golden brown.
Notes / Variations
GLUTEN FREE: instead of using the white whole wheat flour, I've successfully substituted 1 cup of GF all purpose flour (I like the King Arthur Gluten-Free Measure for Measure Flour) plus ¾ cup GF oat flour. I've found that this combination yields the same crunchy outside, light/airy inside as its gluten-full counterpart.

Recipe Adapted From: White on Rice Couple | Blood Orange Chocolate Chunk Muffins
Nutrition Information
Serving Size: 1 muffin Calories: 242 Fat: 12.9g Saturated Fat: 2.7g Carbohydrates: 30.4g Sugar: 15.1g Sodium: 123mg Fiber: 2.2g Protein: 4.4g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/blood-orange-chocolate-chip-muffins/