If you are looking for a tasty and nutritious start to your day, at home or on the run, this recipe for these Healthy Orange Date Muffins is for you. Believe it or not, you could be biting into a warm muffin in less than thirty minutes.
One of the reasons I love muffins is that they truly are so simple to make at home; not to mention the fact that clean up is such a breeze. You will see that this easy recipe for orange date muffins 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 easy muffin 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 these 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… and just like that you have made an easy muffin recipe.
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, fresh citrus fruit should last 3-4 weeks when properly refrigerated.
When making these muffins, or any dessert that uses oranges like this orange juice cake, it is important for the orange to be at room temperature and preferably organic.
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: Date Bran Muffins). And today, I just had to share this orange date 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!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made these Date Muffins Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Healthy Orange Date Muffins
- 1 medium orange preferably organic, cut into 8 sections (remove the dried stem-stump and the orange seeds)
- 6 dates chopped
- ⅓ cup orange juice freshly squeezed
- ⅓ cup vegetable oil
- ⅓ cup buttermilk
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1-½ cups whole wheat flour
- ⅔ cup sugar granulated
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup walnuts chopped , 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.
I would never have made these, looking at the recipe. But my sister made them, and they were the best thing ever. I literally throw all wet ingredients in the blender (omitting sugar and using maple syrup) and mix all the dry and combine and voila! The best muffins ever, healthy or not.
How wonderful, Adella! Thanks so much for sharing!
Delicious muffins. I’ve made several times with whole oranges that I got from a friend and froze. Just let them thaw and throw this together. Thank you!
How wonderful Vi! Thanks so much for sharing!
I’ve made these a few times now and use WAY more dates and no sugar. Had several bags of dates in my fridge that needed using, so soaked a bag, pureed it all with lemon juice, then used hafe of that mix for this recipe. AMAZINGLY delicious!! Thank you. Will become my new “go to ” recipe! I did add a drizzle of honey. I have diverticular disease and these muffins cause me no grief!!
Great variation! Thanks so much for sharing Helen!
This recipe is a keeper for sure. I have made this recipe numerous times and I have passed it on to many of my friends. Thank you.
So thrilled to read this! Thanks Deborah!
Hi Maria, I am Marie also with Italian heritage. I lived in Rome for a while. I live in Michigan now. I loved this recipe. It was so easy to make. I did change up a few things. Instead of buttermilk I used coconut and rice milkshake curdled with vinegar and allowed to sit for 15 minutes. I substituted freshly ground oat flour and spelt flour half in place of the wheat flour, with a pinch of agar to hold my nonglutinous flours together. I also lowered the oven temperature to 400° and baked them for 18 minutes. Thanks for the recipe.
I meant to write milk but spellcheck auto corrected.
No worries Marie… thanks again!
Amazing recipe – an all time favorite. I use half almond flour with brown rice and other flours as the other half, half the oil and half the sugar and they always turn out fantastic. Sometimes I add an apple or banana. I also bake them at 400.
Thanks so much for sharing Jane!
How wonderful Marie! Thanks so much for sharing! I love your variation!
I followed the recipe except added the zest of two oranges because I like it very orangey. Strangely enough I didn’t feel like it was very orangey at all in the end. Cool recipe though I’d make it again and just add even more orange zest.
Thanks so much for sharing your results Anna.
I’ve made this recipe a few times and have served them to different friends with rave reviews.
My daughter had never tried them (I think because of the WHOLE orange). She phoned after she made them and said “Those muffins? OMG!!” They were a hit with her boys too – although she didn’t tell them that the whole orange was used. This recipe is a keeper. Thank You
I am so thrilled to read this Elvina! Thanks so much for sharing!