I make pumpkin bread, banana bread and chocolate cake all the time. This time, I decided to change it up a bit. I had orange juice in my fridge… so I thought why not? That’s what recipe testing is right? You play around with ingredients you have at home and hope the end product turns out delicious.
I start off with a flour and then baking powder/soda. Then I play with the wet ingredients (eggs, milk, water, oil, vanilla extract, etc) until I feel like the mixture is a good consistency. I decide if I want my sweetener to be a dry or wet ingredient according to the look of my batter! I scribble my test recipes in a book so I can keep track of it!
I’m someone who loves crunch in my foods. I love adding nuts into baked goods, on top of oatmeal, etc. I decided to pair the orange flavor with walnuts for a nutty taste!
Recipe Yields: 24 mini muffins
Prep Time: 10 minutes // Cook Time: 20 minutes
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- a sprinkle of sea salt
- 2 tablespoons unsalted butter (melted)
- 2 eggs
- 1/4 cup orange juice
- 2 tbsp grated orange peel
- 3/4 cup unsweetened applesauce
- 1/2 cup walnuts (crushed and whole)
- Preheat oven to 350 F.
- In a medium bowl, mix together flour, coconut sugar, baking powder, baking soda and sea salt.
- In another bowl, mix together melted butter, eggs, orange juice, orange peel and applesauce.
- Add dry flour mixture into the wet ingredients and mix well.
- Pour batter into lined muffin tins until 2/3 full.
- Sprinkle each muffin with a mix of crushed and whole walnuts.
- Bake for 20 minutes or until a toothpick inserted in middle comes out clean.
- When done, immediately move to a cooling rack for 5 minutes before serving. It’s best served warm!
*If you make regular sized muffins, it will take ~15 minutes instead of 20 minutes.
**Store on your countertop for up to 3 days, 5 days in the fridge or up to 2 months in the freezer! 🙂