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Whole Orange and Maple Oatmeal Muffins

Whole Orange and Maple Oatmeal Muffins

These Whole Orange and Maple Oatmeal Muffins have it all: They’re packed with good-for-you ingredients, they’re incredibly aromatic and moist, and they have that irresistible crunchy top. They’re even dairy-free! It’s the kind of breakfast treat that will make you want to spring out of bed. {Jump to Recipe}

Whole Orange and Maple Oatmeal Muffins // FoodNouveau.com

What do you like to have for breakfast on a weekday? My breakfast routine goes like this:

  • 50% of mornings: Peanut butter and jam on toast (this is basically my default when no other baked options are available)
  • 25%: Toasted banana bread
  • 25%: Muffins, on rotation!

Muffins are so handy because they’re portable—certainly their best feature!—and you can change the flavors you use according to seasons and cravings. I have a few classic recipes on repeat, such as Blueberry Banana Muffins (my son’s favorites) and Maple and Cranberry Granola Muffins, which I always bake for the holidays.

Ingredients to Make Whole Orange and Maple Oatmeal Muffins // FoodNouveau.com

Last year, I developed a new, citrus-based muffin recipe for my cookbook, Simply Citrus. I’d been experimenting with using whole oranges in baked goods for a while: when you boil a whole orange, its peel softens and loses its bitterness, which means you can purée it (pits and all) and use it to add incredible flavor and texture to breads and muffins. I love it because you don’t waste anything either! This Whole Orange and Maple Oatmeal Muffins recipe was one of my favorites from the book and one I’ve been making again and again since, but it didn’t end up in the published book, quite simply because it wasn’t photographed. Which means I’m really excited to finally share it with you guys!

Helpful Tips:

  • Oranges: I use average-sized navel oranges for this recipe. An average orange weighs around 5 oz (140 g) and produces about ½ cup (125 ml) juice and 2 tablespoons (30 ml) zest. You’ll need two oranges to make this recipe.
  • Maple sugar: The use of granulated maple sugar delightfully underscores the taste of maple syrup, but it can be hard to find or very expensive, depending on where you live. If you can’t find maple sugar, you can use cane sugar or regular granulated sugar instead.
  • Maple syrup: I strongly recommend you use maple syrup in this recipe because the flavors of maple syrup and orange go so well together. Maple syrup is also generally easier to find. If you can’t get your hands on it, substitute honey.
  • Extra-virgin olive oil: I love, love, love using extra-virgin olive oil and citrus fruits together in baked goods. They’re natural flavor friends, and olive oil provides not only super-moist texture but subtle complexity to the taste of cakes. If you’ve never tried olive oil in baked goods before, start by using a smooth-tasting variety. You’ll probably grow to like it so much that you’ll end up experimenting with stronger-flavored olive oils in sweet treats, like I did. Olive oil adds a savory element to sweets that I find pretty irresistible. Plus, it’s a “healthy fat,” if you care about that sort of thing. If you don’t want to use olive oil, you can substitute a neutral tasting oil, such as canola, grapeseed, or sunflower.

Whole Orange and Maple Oatmeal Muffins // FoodNouveau.com

These Whole Orange and Maple Oatmeal Muffins have it all: They’re packed with good-for-you ingredients, they’re incredibly aromatic and moist, and they have that irresistible crunchy top. They’re even dairy-free! I hope you give them a try—they may very well become your new favorite breakfast treat.

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