I spend a lot of time in the kitchen but you all knew that already. But I bet you didn’t know that my absolute favorite thing to do is bake. While I don’t personally eat a lot of sweet treats, I do adore the art of baking.
For me, baking is really is an art form. Combining ingredients in ways that create a burst of flavor filled fun is just something I really, really enjoy doing. Sure, making a stellar main dish is great too but there is just something about baking. It relaxes me. It grounds me. Am I sounding a little weird at this point?
Wouldn’t be the first time…
Anyhoo, I was in the mood to bake something chocolaty. But I was also in the mood to bake with a seasonal flavor. Hmmm…I looked out the window and saw our orange tree. Bam! Chocolate and orange. Perfect combo. Maybe even more perfect than my beloved chai tea muffins or cinnamon horchata muffins.
The flavors in these chocolate orange muffins come together in the most perfect way.
I’m serious. This is a match made in heaven. I never knew that chocolate orange muffins would be my new favorite thing to make and eat. The are very nourishing so you don’t have to feel guilty about eating them all.
Let’s head to the kitchen shall we?
- 1 whole orange, very ripe
- 2 eggs
- 1/4 cup raw, organic sugar
- 1/4 cup raw honey (this kind is yummy)
- 1/2 cup of butter or coconut oil
- 1 cup milk of choice
- 2 teaspoons vanilla or vanilla bean paste
- 2 cups gluten-free flour blend (like this one)
- 1/4 cup cocoa powder (I use this one)
- 1 tablespoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat oven to 325 degrees F (or 375 for higher altitudes).
- In a food processor or blender, puree the orange, skin and all.
- In a large bowl combine the pureed orange, eggs, sugar, honey, butter or coconut oil, milk, and vanilla.
- Mix well.
- In a smaller bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, ginger and nuts.
- Mix well making sure that there are no lumps.
- Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer.
- Pour into muffin cups and bake for 20-25 minutes.
- Remove from pan and cool on rack.
Nutrition Information:Yield: 14 Serving Size: 1 muffin
Amount Per Serving:Calories: 218 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 45mg Sodium: 193mg Carbohydrates: 25g Fiber: 2g Sugar: 6g Protein: 6g
Here is another shot from the second batch we made. My daughter thought my first picture was ‘boring.’