These orange muffins are perfect for enjoying citrus season! Their fresh, slightly sweet taste makes them a great pre-workout snack, a quick breakfast with yogurt, or simply a nutritious treat.
At a glance
- Preparation: 15 minutes
- Bake time: 25 minutes
- Servings: 12 muffins
- Protein: 7 g per muffin
- Nutrition facts: about 28 g of carbohydrates, 9 g of fat and 2 g of fiber per muffin (basic version, approximate values)
Ingredients
Dry ingredients
- 375 ml (1 1/2 cups) unbleached all-purpose flour
- 125 ml (1/2 cup) Zenit organic vanilla plant-based protein
- 10 ml (2 tsp) baking powder
- 125 ml (1/2 cup) dark chocolate chips
- 45 ml (3 tbsp) flax seeds
- 125 ml (1/2 cup) brown sugar or organic cane sugar
Wet ingredients
- 2 eggs
- 125 ml (1/2 cup) freshly squeezed orange juice
- 125 ml (1/2 cup) water, milk or unsweetened plant-based drink
- 10 ml (2 tsp) orange zest
- 85 ml (1/3 cup) small cubes of peeled orange
- 60 ml (1/4 cup) canola oil
Preparation
- Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Ideally, use a 12-cup silicone muffin pan.
- In a bowl, mix the dry ingredients.
- In another bowl, mix the wet ingredients. Add to the dry ingredients and mix gently, just until moistened. If the batter is too thick, add a little water.
- Divide the batter among the muffin cups.
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool.
Danielle’s tip
With 7 g of protein per muffin, they provide the energy you need to start your day off right or fuel your workout. To find out when to eat them, read what to eat before exercise.
Frequently asked questions
How much protein is in these orange muffins?
About 7 g of protein per muffin.
How do you supreme an orange?
Cut off both ends, then remove the peel and white pith with a knife, following the curve of the fruit.
Danielle Dubois, Dt.P., nutritionist
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition