Chocolate Orange Olive Oil Muffins

We stripped my orange tree of all it’s fruit yesterday. That’s always a bittersweet day for me.

There’s something whimsical about a tree overflowing with fruit staring you down through your window each morning. But then again, there’s something sweet about suddenly having bags and bags of homegrown fruit to both give and keep!

I’d feel silly if I didn’t take advantage of all the oranges we now have lying around knowing very well that today is national muffin day. Yes, February 20th really is national muffin day!

If I could hand deliver a muffing to each of your doorsteps, I really would.

Heck, I’d hand deliver some oranges, too!

Frankly, I can’t.

Partially because that’s physically impossible given the whole geography thing, but also because between my family and I, there are only half a batch left (and thankfully, there are more than half a batch’s worth of you).

So, here’s the recipe. Make a batch, share with your friends and family!

Happy national muffin day!

Chocolate Orange Olive Oil Muffins

Things I used:

Dry-

1 + 1/2 cups whole wheat flour

1/4 cup almond flour

1/4 cup coconut sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp dark chocolate chunks

Wet-

2 eggs

1/4 cup + 2 tbsp fresh squeezed orange juice

1/4 cup olive oil

3 tbsp plant milk

2 tbsp orange zest

1 tsp almond extract

How I did it:

Preheat oven to 350

Mix together the wet ingredients and the dry ingredients (excluding the chocolate) in two separate bowls

Gently fold the wet mixture and the chocolate chips into the dry until mostly incorporated (Some patches of flour are okay! think pancake batter when working with gluten in general… the more you work the batter, the more dense the end product. If you want a good rise in your muffins, fold only until there are no major pockets of flour)

Spoon the mixture into a lined muffin tin

Bake for 7-9 minutes

Enjoy this decadent combination of fresh orange and decadent dark chocolate!

*Recipe makes 18 mini muffins!