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Double Orange Muffins
Packed full of goodness with carrots, orange juice, oat bran, flax seed, Greek yogurt and more. Make the night before to save time in the morning. Healthy and delicious!
Course
Breakfasts
Cuisine
American
Keyword
Double Orange Muffins
Prep Time
15
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
37
minutes
minutes
Servings
12
Calories
145
kcal
Author
Stacie Vaughan
Equipment
Cheese grater
Whisk
Muffin pan
Ingredients
Muffins
1 ½
cups
all-purpose flour
½
cup
oat bran
¼
cup
ground flaxseed
3
tbsp
brown sugar
packed
1
tsp
baking powder
1
tsp
baking soda
2
tsp
ground ginger
½
tsp
cinnamon
2
large eggs
½
cup
plain Greek yogurt
½
cup
orange juice
1
tbsp
water
1
cup
carrot
finely shredded
Streusel Topping
6
tbsp
large-flake rolled oats
2
tbsp
brown sugar
packed
2
tbsp
all-purpose flour
2
tbsp
cold butter
2
tbsp
carrot
finely shredded
US Customary
-
Metric
Instructions
Preheat oven to 350°F. Grease a muffin pan and set aside.
In large bowl, whisk together flour, oat bran, flaxseed, brown sugar, baking powder, baking soda, ginger and cinnamon.
In separate bowl, whisk together eggs, yogurt, orange juice and water until smooth.
Pour over dry ingredients and mix until just combined. Stir in carrot.
Divide among 12 greased muffin cups.
Streusel
Stir together oats, sugar and flour; rub in butter with fingertips until mixture is in coarse crumbs. Mix in carrot.
Divide over tops of muffins. Bake for 22 minutes or until muffins spring back when pressed.
Notes
You can also use whole flaxseeds if you can't find ground flaxseed.
You can substitute vanilla Greek yogurt for the plain Greek yogurt if you like.
Nutrition
Serving:
1
g
|
Calories:
145
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
34
mg
|
Sodium:
178
mg
|
Fiber:
2
g
|
Sugar:
7
g