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.