Breads/Muffins/Cakes · Snacks

Orange Walnut Whole Wheat Muffins

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!

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Orange Walnut Whole-Wheat Muffins

Whole-wheat muffins with walnuts and a subtle sweet orange taste. 

Course Baking, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Winnie Liong


  • 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


  1. Preheat oven to 350 F.
  2. In a medium bowl, mix together flour, coconut sugar, baking powder, baking soda and sea salt.
  3. In another bowl, mix together melted butter, eggs, orange juice, orange peel and applesauce.
  4. Add dry flour mixture into the wet ingredients and mix well.
  5. Pour batter into lined muffin tins until 2/3 full.
  6. Sprinkle each muffin with a mix of crushed and whole walnuts.
  7. Bake for 20 minutes or until a toothpick inserted in middle comes out clean.
  8. When done, immediately move to a cooling rack for 5 minutes before serving. It’s best served warm!

Recipe Notes

*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!

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