When these colorful, citrusy wonders start showing up at the market in January or February, I tend to over-purchase in my eagerness. I love cutting into this fruit to reveal its jewel-like interior. Yes, these oranges are delicious on their own without any adornment or fuss, but if you want to really celebrate their unique flavor and bold color, make these muffins.
These muffins are exactly the type of treat I crave as I impatiently await spring. They are healthy, yet satisfy any craving for a sweet treat (I have been devouring them at breakfast, as an afternoon snack, AND as a desert, topped with a dollop of coconut yogurt). They are filled with whole grains from the easier-to-digest spelt flour, good fats from the coconut oil and flour, and their nutrition is further super-charged by the ample chia seeds. They are dairy-free and refined-sugar-free (minus the glaze).
But healthy status aside, the texture and taste are AMAZING. The blood orange juice and zest lend a brightness to the batter, which bakes to a moist and cake-y perfection – dare I say, almost like a cupcake. And don’t even get me started on the cardamom – it is the perfect complement to the blood orange here, and the spice’s warmth really comes through in the muffin. I was really hoping I would not lose the distinct flavor of the blood orange in these muffins, and these sure do deliver.
Notice those pudgy toddler hands – these muffins were simply too irresistible.
Glazed Blood Orange Chia Seed Muffins with Cardamom
- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
- Serves: 12
- Yield: 12 muffins
Ingredients
Muffins
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/3 cup coconut sugar
- 1 tablespoon blood orange zest (about 1 1/2 blood oranges)
- 1/3 cup blood orange juice (about two blood oranges)
- 1/2 cup almond milk
- 1/2 cup coconut yogurt (I used full fat; any plain yogurt will do)
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1/2 cup coconut flour
- 1 cup spelt flour (I used sprouted spelt flour; whole wheat pastry flour would also work nicely)
- 1 1/2 teaspoons baking soda
- 3 tablespoons chia seeds (plus extra for sprinkling atop glaze)
- 1 teaspoon cardamom
- 1/2 teaspoon sea salt
Glaze
- 1 cup powdered sugar
- 3 tablespoons blood orange juice (about 1 orange)
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees.
- Prepare muffin tin with muffin cups or lightly grease with coconut oil.
- In the bowl of a stand mixer fitted with paddle attachment, or using any large bowl and a spoon, mix together wet ingredients.
- In a small bowl, mix together dry ingredients. Slowly mix dry ingredients into wet, until just incorporated.
- Evenly divide batter among 12 muffin cups.
- Bake in oven for 18-20 minutes, or until toothpick inserted into center of one muffin comes out clean.
- Allow muffins to cool in pan for about 20 minutes before transferring to wire rack. Allow muffins to cool completely.
- Once the muffins are cooled, make the glaze. Mix powdered sugar with blood orange juice and vanilla until smooth. Glaze should be slightly thick, but runny enough to drizzle over muffins. If glaze is too thick, add more blood orange juice until desired consistency is reached.
- With a spoon, drizzle glaze evenly over muffins. Sprinkle with chia seeds and enjoy!
Notes
- Make gluten-free: replace the spelt flour with 3/4 cup almond flour and 1/4 cup arrowroot powder
- Make vegan: replace honey with maple syrup and eggs with flax eggs. To make 2 flax eggs, mix 2 tbsp ground flaxseed with 5 tbsp water. Allow mixture to thicken for about 10 minutes.
Can’t wait to make these!!! They Look delicious!