Healthy Blood Orange Muffins with Chocolate Chips

These semi-sweet blood orange muffins with chocolate chips use seasonal fruit and make a delicious healthy breakfast or snack.

Blood oranges are in season and today I am posting a super easy recipe for making blood orange muffins.

Blood oranges

Blood oranges have a beautiful red colour and a distinctive flavour, including citrus and raspberry notes.  They are delicious as a snack but also make a very interesting ingredient to include in your bakes.  Blood oranges have a pleasant bitter-sweet flavour, a bit like grapefruit but without the acidity of the grapefruit (and sweeter).  While I might be tempted to sprinkle a little sugar on my grapefruit (a temptation I find hard to resist and, as a result, generally avoid eating grapefruit on its own) I thoroughly enjoy blood oranges as a snack (without any added sugar).

Prepping the blood oranges

Blood oranges tend to have more tender membranes than ordinary oranges, which makes the segments very easy to cut without having to remove the membranes. So they are quick and easy to prepare.

To peel the blood oranges start by cutting off both ends and placing the orange on top of a cutting board on one end.  Then cut the skin off downwards all the way around removing also the white thin bitter skin under the peel.  Chop the oranges into chunks removing the white middle bit.  Combine the pieces with a bit of sugar and add into the muffin mixture (see Instructions for details).

Why did I use a mixture of flour and ground almonds in this blood orange muffin recipe

Simply because ground almonds create fluffy, light bakes.  I find this combination works especially well in muffin recipes. I’ve used it successfully in these healthy chocolate chip muffins with cranberries as well as carrot muffins.

Another advantage of using ground almonds is that they add a bit of a nutty flavour into the mixture.  Sprinkle your muffins with almond flakes for a lovely roasted almond crunchy finish!

How many blood orange muffins will I get

This recipe makes 6 large blood orange muffins, but you can easily double the ingredients if you want to enjoy them later.  They taste great warm, whether on their own or with a little butter or even jam.

More healthy muffin recipes with citrus fruit:

Lime Muffins with Quinoa 

Easy Lemon Marzipan Muffins

Gluten Free Blueberry Muffins with Maple Syrup

Print Recipe

Healthy Blood Orange Muffins with Chocolate Chips

These semi-sweet Blood Orange Muffins use seasonal fruit and make a delicious healthy breakfast or snack.

Prep Time8 mins

Cook Time27 mins

Total Time35 mins

Course: Breakfast, Brunch, Snack

Cuisine: International

Keyword: blood oranges, muffins

Servings: 6 muffins

Author: Everyday Healthy Recipes

Ingredients

• 3 blood oranges
• 3/5 cup flour a little more than 1/2 cup but less than 2/3 cup
• 1/2 cup ground almonds
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 1 egg
• 1/4 cup vegetable oil I used rapeseed
• 1/2 cup semi-skimmed milk
• 60 g dark chocolate chips
• Almond flakes for sprinkling on top

Instructions

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a 6-hole muffin tin with paper muffin cases.
• Combine the flour, ground almonds and baking powder, stir thoroughly using a whisk and set aside.
• To peel the oranges cut both ends off and place, one end down, on a cutting board. Using a sharp knife shave the peel off downwards all the way around, making sure you also remove the thin white skin around the orange.  Chop into chunks, stir in 1 tablespoon of sugar and set aside.
• Whisk together the egg, 2 tablespoons of sugar and oil. Add the milk and stir well. Add the flour mixture all at once and stir a little. Add the orange pieces, chocolate chips and continue stirring until the dry ingredients are no longer visible (don't overstir).
• Spoon the mixture into the muffin cases, sprinkle with almond flakes and bake for 27 minutes.
• Carefully remove the muffins from the tin and place on a cooling rack.

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Recipe link parties

I am sharing these healthy blood orange muffins with Recipe of the Week and What’s Cookin’ Wednesday