Orange Pecan Muffins



Prep time20 minutes
Cooking time20 minutes
Total time40 minutes


Zesty, sunshiney treats that have a satisfying moisture & crumble. Great for a rainy day!


1 c
all purpose flour*
1⁄2 c
quick oats*
1 t
Baking Soda*
1⁄4 t
1⁄2 t
Baking powder*
1⁄2 t
ceylon cinnamon
1⁄4 t
ground ginger
1⁄4 c
unsweetened oat milk (Can sub another plant milk)
1⁄2 c
fresh orange juice
1⁄2 c
orange pulp & chunks
2 T
vegetable oil
1⁄2 c
brown sugar*
1 t
2 T
orange zest
1⁄2 c


Preheat your oven to 350 & grease a muffin tin, then place paper muffin cups inside. 

  • Combine the dry ingredients in a medium bowl and set aside
  • Zest 1 navel orange and squeeze the 1/2 cup of juice from it (you may need another orange depending on the size)
  • Save the pulp from after juicing and combine it with some whole chunks of orange
  • Mix the wet ingredients together; then add to the dry bowl, mix everything together until it's just combined
  • Add the chopped pecans and fold in
  • Fill the muffin tins 2/3 full and place a whole pecan on top, sprinkle with coconut or brown sugar if desired
  • Bake 20-22 minutes, until a toothpick comes out clean and the edges are slightly browned.
  • Let cool & enjoy with a coffee or tea!


*Can be found at the Grainery