If you are looking for a tasty and nutritious start to your day, at home or on the run, this recipe for these Easy Whole Grain Orange Date Muffins is for you. Believe it or not, you could be biting into a warm and citrusy muffin in less than thirty minutes.
One of the reasons I love muffins is that they truly are so easy to make; not to mention the fact that clean up is such a breeze. This recipe is no exception despite the fact that we will be using a food processor.
We will be using the food processor to process the whole orange, dates and the liquid ingredients together. Yes, that’s right, the whole orange! Except of course that dried stem-stump and the orange seeds. I have to admit that I was a little skeptical the first time I tried this recipe because everyone knows that the pith of an orange is often bitter (the pith is the white spongy part of an orange, found between the actual fruit and the outer skin). But as Sir Francis Bacon once said: knowledge is power. When I understood the health benefits associated with the pith of an orange, well, I changed my perspective. Now, I say the pith adds depth of flavor to my muffins 🙂
NUTRITIONAL FACT: Did you know that the pith of an orange is a rich source of fiber, anti-oxidants and contains the same amount of Vitamin C that is present in the fruit?
So, when I told you that the recipe for these Easy Whole Grain Orange Date Muffins was going to be easy, I was not exaggerating… let me explain…
The first thing you want to do is pulse the orange and dates in a food processor until finely chopped.
Next, add the orange juice, buttermilk, vegetable oil and finally the room temperature egg and process for about a minute or so.
As far as the dry ingredients are concerned, they need to be whisked together in a large mixing bowl.
And now, it is just a question of adding the liquid ingredients to the dry and folding together with a large mixing spoon until combined. That’s it!
Portion the batter into your lined muffin cups and bake in a preheated oven for approximately 15 minutes.
Before you know it, your whole kitchen will smell fresh and citrusy!
Remember, when you are shopping for oranges, or any other citrus fruit, always look for fruit that looks heavy for its size and of course, firm to the touch. As far as storage is concerned, they should last 3-4 weeks when properly refrigerated. When making this recipe, it is important for the orange to be at room temperature and preferably organic.
Origins of the recipe for Easy Whole Grain Orange Date Muffins:
Well, you know by now how much I love my Robin Hood collection of recipes (I’ve already shared this recipe for Healthy Blueberry Oat Muffins, this recipe for Moist and Easy Banana Muffins, and of course one of my absolute favorites: Surprisingly Amazing Date Bran Muffins). And today, I just had to share this fruity orange muffin recipe before the end of the citrus season.
As usual, I’ve made a couple of changes to the original recipe: I replaced the butter with vegetable oil and buttermilk; I reduced the amount of sugar and added some vanilla extract.
This recipe for these Easy Whole Grain Orange Date Muffins could not be simpler- and the result could not be any more delicious! Would love to hear what you think of the muffins!
- 1 medium orange (preferably organic), cut into 8 sections (remove the dried stem-stump and the orange seeds)
- 6 chopped dates (I always use Natural Delights Medjool Dates)
- ⅓ cup orange juice (freshly squeezed)
- ⅓ cup vegetable oil
- ⅓ cup buttermilk
- 1 egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1-1/2 cups whole wheat flour
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts (optional)
- Preheat the oven to 425℉ (220C). Position rack to middle.
- Paper line 18 muffin cups.
- Place cut up orange slices, and dates in a food processor.
- Pulse until finely chopped.
- Add orange juice, vegetable oil, buttermilk and process on low for about 30-45 seconds.
- Add egg and vanilla extract and pulse for another 30-45 seconds.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.
- Add the pureed mixture all at once to the dry ingredients and with a mixing spoon, combine until just moistened (combine nuts if using).
- Fill muffin liners ¾ full.
- Bake for 15 minutes or until top bounces back when lightly touched.
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Ciao for now!
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