This is my final winter Strictly Seasonal post, which seems crazy. As winter isn’t the most fruit friendly season, we’ve seen a lot of kale and potatoes throughout these posts so far. When I made the orange pancakes last week, I decided I wanted to end this series with something else that was on the sweeter side too. So, I opted for these orange breakfast muffins.
The base ingredients are oats and hazelnuts, making them perfect for breakfast. They’re also refined sugar free and come with a sugar free option, making them a fairly healthy start to the day too. I know sugar free cake isn’t for everyone. So, I added the ingredients for an orange sugar drizzle for the top too.
Seasonal Ingredients
Cheating ever so slightly again using the oranges as my seasonal ingredient even though we don’t grow them here in the UK.
No Drizzle?
In the photos, they’re made without the drizzle and using the sugar free option. This batch, however, was to take to the hairdressers’ one morning. So, the sugar drizzle was added before I left the house.
This recipe is gluten free, dairy free, vegan and can be soy free depending on milk choices.
Orange Breakfast Muffins
A light sugar free (optional) breakfast muffin, made with oats, hazelnuts and fresh oranges making it a perfectly healthy light breakfast alternative. Vegan and gluten free.
Ingredients
Dry Ingredients
- 50g ground hazelnuts
- 200g GF oat flour
- 1 ½ tsp baking powder
- 2 tbsp ground flax seed
- ½ tsp bicarb of soda
Wet Ingredients
- 220 ml non-dairy milk (I used vanilla soy)
- 2 large oranges zest of two, juice of one
- 2 tsp orange extract
- 2 tbsp maple syrup (optional)
- 3 tbsp sunflower oil
Sugar Drizzle
- 100g icing sugar
- 5 tbsp orange juice
Instructions
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Heat your oven first to 180⁰C
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Combine all of your dry ingredients in one bowl and stir until fully combined. Add all wet ingredients in a separate bowl/ jug.
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Combine the wet ingredients and dry ingredients, folding together roughly till combined but not perfectly - you don’t want to beat this to a smooth batter as you’ll end up with a mixture too hard.
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Spoon into your muffin tin and bake for approx. 25 mins at 180⁰C.
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Remove from the oven when they are cooked through and slightly golden.
Orange Sugar Drzzle
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Make the drizzle by combining the orange juice with icing sugar and stirring until completely smooth
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If you wish to add the orange sugar drizzle, pierce the top of the muffins lightly with a fork then drizzle approximately ½ tbsp of the icing mixture over the top of each muffin.
Recipe Notes
You can change the oat to hazelnut ratio to change the texture of your muffins. More oat flour will make it fluffier and more hazelnuts will make it heavier, like a pound cake.
What do you guys think? Do you like the idea of a lower sugar breakfast muffin? I think we can all agree that cake for breakfast is a good thing and I think a lower sugar version makes that even better.
Until next time,
Sophie
These sound amazing and look delicious! Can’t wait to make these x
Shannon | https://shannonmichelle1.blogspot.com
The orange muffins recipe sounds so delicious to me. I don’t like that they call it seasonal either. I would make this in the summer too. This would be great for breakfast. I can’t wait to try the recipe.
These look amazing! I’ve never really thought to have muffins at breakfast before but these look really amazing. I love that they have the added ingredient of orange as well which I love! Great recipe x
This recipe has made me hungry!! Sounds delicious, I will be giving these ago!
Thank you for sharing.
Alyssa
I’ve been wanting a new recipe for a new breakfast idea, I’m getting fed up of eating tea and toast every morning! Thank you so much for sharing this darling, I’m gonna try and make these this weekend.
With love, Alisha Valerie x | http://www.alishavalerie.com
These sound and look delicious! Your vegan recipes are totally amazing – you can’t tell they’re vegan at all!
Rhianna x
omg sophie these sound so yummy! i love a good muffin for breakfast although mine are usually as unhealthy as they get being a double chocolate muffin lol! i have been trying to work on my fitness so this would be a great addition for when i focus more on the diet portion (one step at a time lol) i’ve really enjoyed this series and can’t wait to see what you come up with in the spring! x
mich / simplymich.com
These look so yummy!!! I love your cupcake cases too!
Sophia xo
The hazelnut element of these really excites me! Also, I love that they’re refined sugar free. I’ve been looking for “Healthier” muffins recently with less sugar and these seem perfect! Also, can’t wait to see what your strictly seasonal spring content looks like!
Jas xx | https://thoughtsfromjasmine.co.uk
Such a great recipe Sophie! The muffins look yummy! I’ll have to bookmark this to try soon.
xo Ros
I am always up for a sweet breakfast and your cookies look delicious.
I’m not sure how they would turn up if I made them though.
Oh my god, these look delicious! I love a sweet breakfast, so I really must give these a go. Thank you for sharing xx
Hannah | luxuryblush
Cake for breakfast is definitely a great thing. I’m someone that loves going for sweet things for breakfast, these muffins look delicious, I haven’t made muffins in such a long time, might give it a go soon!
Chloe xx
http://www.chloechats.com
Oooh these look so good! Gotta love a muffin in the morning!
Love, Amie ❤
The Curvaceous Vegan
These look and sound incredible. What a great way to get that ‘sweet fix’ that we sometimes find ourselves craving without giving into completely unhealthy snacks. I’m definitely going to give these a try
Britt |
These look absolutely delicious!! Can’t wait to try them!
Thanks for sharing!
These look so delicious I’m starting to drool!
xo, Maria
https://www.miamiamine.com/
I love the idea of low-sugar breakfast muffin! With diabetes type 1, this is an absolute dream! Need to try and make it someday. Also I love the layout of your recipe and those little icons at the start with like type of cuisine info (you’ll get what I mean) I think it’s so professional looking.
Laura / https://www.laustworld.com
This recipe sounds great although I’m not a huge lover of orange flavours. I think I could substitute it for others. Thanks for sharing.