If you like orange and chocolate flavours together like I do, you must try these delicious orange chocolate chip muffins made with fresh orange juice and orange zest!
INGREDIENTS
Dry ingredients:
1 cup all purpose gluten free flour (or sub chickpea flour)
½ cup fine almond flour
2 teaspoons baking powder
1/4 teaspoon salt (unless your butter is salted)
Wet ingredients:
Zest from 1 large orange (about 1 tablespoon orange zest)
½ cup coconut sugar (or ⅓ cup honey)
2 large eggs (use flaxseed eggs, if vegan)
1 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup freshly squeezed orange juice (from about 1 large orange)
¼ cup unsweetened vanilla or plain almond milk
1 tablespoon melted and cooled butter (or coconut oil, if vegan)
1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
INSTRUCTIONS
Preheat oven to 375 degrees F. Line a muffin tin with muffin liners or grease with coconut oil.
In a medium bowl, whisk together whole wheat pastry flour, almond flour, baking powder and salt. Set aside.
In a separate large bowl add the orange zest and sugar and use your fingers to rub the orange zest into the sugar for at least 30 seconds to infuse the sugar with orange flavor.
Next add in eggs, vanilla extract, almond extract, orange juice and almond milk. Whisk together until smooth and well combined.
Gently fold in the dry ingredients until just combined, then stir in melted and cooled coconut oil. Fold in ⅓ cup chocolate chips.
Divide batter evenly between the prepared muffin cups. Sprinkle tops of muffins with extra chocolate chips. Sprinkle with coconut sugar (optional).
Bake for 18-22 minutes or until tester comes out clean.