These dairy-free Maple Oatmeal Muffins have it all: healthy ingredients, amazing aroma, and irresistible crunchy top. It’s the tastiest way to start the day!
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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.
A few years ago, I developed a 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 for Making Whole Orange and Maple Oatmeal Muffins
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.
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.
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.
For the muffins: Bring a saucepan of water to a boil. Add the whole orange and simmer, half covered, for 15 minutes. Transfer to a bowl of ice water and let cool completely, about 15 minutes. Chop the orange into pieces. Purée (pits and all) using a mini food processor or a stick blender. Set aside.
In a small bowl, combine the oats and orange juice and let rest for 15 minutes.
In a large bowl, whisk together the white and wheat flours, sugar, baking powder, and salt. In another bowl, whisk together the maple syrup, oil, eggs, vanilla, orange purée, and oats. Pour the mixture over the dry ingredients and mix until just combined. Fold in the walnuts. Set aside while you make the topping.
For the streusel topping: In a bowl, combine all the ingredients. Using a pastry cutter or a fork, mix until the oil is well distributed and the mixture is crumbly.
Divide the muffin batter between the cups. Sprinkle with streusel topping. Bake for 25 minutes, or until a toothpick comes out clean.
VARIATION: You can transform these muffins into a delightful coffee cake! Simply bake in an 8-inch square pan for about 50 minutes, or until a toothpick comes out clean.
STORAGE: Store muffins in airtight containers at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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