Orange Chocolate Chunk Muffins!
These muffins are soft and fluffy. I used a combination of oat flour and coconut flour for a naturally gluten-free dough. These muffins are sweetened with maple syrup for a natural sweetener that’s free from refined sugar. These muffins make a perfect morning or afternoon snack.
For more muffin recipes try my Banana Chocolate Chunk Muffins, Cinnamon Roll Muffins, or Lemon Blueberry Muffins.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Orange Chocolate Chunk Muffins
Ingredients
- 3 flax eggs 3 tablespoons ground flax meal + 9 tablespoons water
- 2 1/2 cups oat flour 2 1/2 cups oats blended into a fine flour
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 cup maple syrup
- 4 tablespoons apple cider vinegar
- 1 cup coconut milk from a 400 ml can of coconut milk
- 1 teaspoon vanilla
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 5-8 drops orange essential oil optional, for added flavour
- 1/2 cup dark chocolate chunks or chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two cupcake trays with silicone muffin liners.
- Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
- In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, apple cider vinegar, coconut milk, vanilla, fresh orange juice, orange zest, and orange essential oil. Stir until well combined and smooth.
- Stir in the chocolate chunks. Scoop the mixture evenly into 14 prepared muffin liners.
- Bake in your preheated oven for 29-32 minutes, until slightly golden and an inserted toothpick comes out clean.
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