I pulled this recipe for Orange Hemp Heart Muffins out of the archives to help fuel your family through another busy week! Lightly sweetened with honey, packed with nutritious hemp hearts and totally lunch-box friendly, these will become a new fav!
I typically make a new batch of muffins every Sunday for the week ahead. Since we almost always have over-ripe bananas in the house, I tend to use this Chocolate Banana Olive Oil Cake recipe to make muffins for the family or will often make these Sneaky Mommy Muffins (vegan option) to get extra nutrition into the kids (they are the bomb for the record).
In all honesty I completely forgot about this recipe until I was staring at some extra oranges one day trying to figure out what I wanted to do with them. They were so good, don’t ask me how they slipped my mind… for like, a couple of years haha!
Which oils to use for baking?
I get asked a lot about oils and which ones to use, and I have to say that I have been able to adapt most of my recipes to use my favourite oil: extra virgin olive oil. Now, this is all to say that I don’t only use one oil exclusively – I’m a big fan of variety (I also use a lot of avocado oil, and canola oil has a good fatty acid profile that is higher in omega-3 fats than other vegetable oils).
Coconut oil is a good choice when you’re trying to substitute for butter (as it is solid at room temperature) or in baking where it adds to the flavour; however, it isn’t a one hit wonder and I would caution against using it (or any other food for that matter) for everything! Ah, I digress. I made myself a note to write a longer post on this topic dedicated to fats.
Health benefits of hemp hearts
Hemp hearts are amazing for the fact that they are a good source of plant-based protein (over 25% of their calories are from protein) and are rich in alpha-linolenic acid, an omega-3 fat. Hemp hearts also contain gamma-linolenic acid, a special type of anti-inflammatory omega-6 fat.
Hemp hearts are also a source of Vitamin E along with a handful of minerals such as potassium and phosphorus.
Our boys LOVED these muffins! And they are a cinch to whip together. Side note: I highly recommend buying a microplane if you don’t have one already to make quick work out of zesting oranges and other citrus. I use mine nearly every day (you can also grate ginger, garlic or hard cheeses like parmesan).
If you happen to have extra apples kicking around (as can happen at this time of year) check out these Double Apple Muffins that can easily be made lunch box friendly by omitting the nuts.
Orange Hemp Heart Muffins
Orange Hemp Heart Muffins
These muffins are packed with goodness and healthy fats thanks to the Hemp Hearts and olive oil and are lightly sweetened with honey! The kids loved them! Makes 16-18 muffins
Ingredients
- 1 cup whole wheat or spelt flour
- 1 cup all-purpose flour
- 1/3 cup hemp hearts (plus extra for garnish, optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup honey
- 1 cup vanilla Greek yogurt (or coconut yogurt)
- 2 eggs (beaten)
- 1 teaspoon vanilla
- 3 tablespoons grated orange zest
- 1/2 cup extra virgin olive oil
- 1/2 cup orange juice
- thin sliced orange segments for garnish (optional)
Instructions
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Preheat the oven to 350F and line a muffin tin with paper liners.
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In a large bowl, combine the flours, hemp hearts, baking powder, baking soda and salt. Whisk until combined.
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In a medium bowl, combine the honey, yogurt, beaten eggs, vanilla, grated orange zest, olive oil and orange juice and whisk together until smooth. Pour the mixture into the dry ingredients and mix with a whisk and/or rubber spatula until fully combined (don't over-mix the batter).
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Divide the batter evenly among the muffin tins. Sprinkle each muffin with the extra hemp hearts and a thin slice of quartered orange segment if desired, and bake until the edges are golden brown and a toothpick inserted into the centre comes out clean, 20-25 minutes. Remove from the oven and cool before serving. These freeze well in a sealed container or plastic bag for up to 1 month.
Evelyn says
Hi Tori
Do I have a gluten free ratio on these muffins?? Could you share
Thanks
Evelyn
Brittany van Viegen says
Hi Tori,
Would plain Greek yogurt be okay?
Thanks!
Brittany
Tori Wesszer says
Hi Brittany yes it would!
Jessica says
Hi Tori, these muffins are delicious, light, and refreshing! I will definitely make again 🙂 I substituted the flour for 1 cup spelt flour, 1/2 cup almond flour and 1/2 cup oat flour and they are still fluffy (although a tad more dense). Thanks for the recipe!
karen vader says
Hi Tori. We can sub flax egg for dairy egg right? Thanks.
Heather says
Made these with my four year old, and they were a huge hit! We substituted coconut yogurt (a mango passion fruit variety) for the dairy yogurt, to make these dairy free. Delicious!
Tori Wesszer says
That’s so good to know thank you for sharing that Heather!!!
Patricia says
Awesome recipe , appreciate the no sugar added recipes that are great for kids snacks!
Tori Wesszer says
Thank you Patricia!
Ingrid says
Hi Tori I made these yesterday and they were fantastic! Super moist and just enough sweetness for my family. Thanks for sharing😊
Tori says
Amazing so glad to hear Ingrid! Thanks for taking the time to leave a review!
Laurel says
Hi Tori. I made these and they were delicious. I brought some to our neighbours, who just moved in a couple weeks ago, as a welcome and they also enjoyed them. Making them again today.
Tori Wesszer says
Thank you Laurel that’s so sweet of you to take the time to share that!
Rachel says
Love this recipe! This is becoming our staple snack in our household. I didn’t have enough hemp hearts the first time I made them, so I substituted with 1/3 cup of chia seeds soaked in water, and these came out absolutely delicious. Great to have a healthy snack for my toddler!
Tori says
Yum! So glad you liked them Rachel!
Alyx says
Tori! I can’t with your recipes, they turn out amazing every.dang.time. I always substitute cup for cup Gluten Free Flour and all of your recipes hold up, this one included. I love how light these are, they remind me of lemon poppyseed muffins.
For anyone wondering about GF flours, I’ve tried many and my current favourite is the Safeway Compliments brand.
Tori Wesszer says
Thank you Alyx this is super helpful – and so happy you like this recipe!
xx Tori
Liane says
I used 100% whole wheat instead of a ww/white mix and they turned out great
Tori says
Amazing! So glad to hear!
Randi says
I don’t have oranges, but want a muffin with hemp! Could I sub banana for orange juice and oil? Maybe add a little almond milk? 🤷🏼♀️
Tori Wesszer says
Hi Randi! I don’t know to be honest as I haven’t tried it but would love to hear if you do!
Michelle says
Delicious! Moist, light, flavourful and easy to whip together & toddler approved = big win! Will definitely make again. Thank you for the wonderful recipe 🙂
OX, M
Tori says
Amazing! So glad they were a hit in your household Michelle!
Shelby says
Hey Tori! Can I sub maple syrup for the honey? I’d love to serve these to my 8 month old and we’re staying away from honey until 1.
Thanks!
Tori says
Hi Shelby, I unfortunately haven’t tried it before but think it should work in theory! I would love to hear how it turns out if you give it a go!
Justine says
I made these this past week and they turned out great! They were super easy to whip up and tasted delicious. I also really love that they are low on sugar.
Tori says
So glad you liked them Justine!! And thank you for taking the time to leave a review, it means a lot!
Nidhi Mehra says
These turned out delicious!
Laura Hunt says
Has anyone attempted substituting the eggs in this recipe? We have an egg allergy in this household but would love to make these for my son.
Tori says
Hi Laura, I haven’t tried it in this recipe specifically but the Bob’s Red Mill egg replacer has worked really well in other muffin recipes.
Miriam says
Hi Tori!
Can I use ricotta instead of yogurt?
Tori says
Hi Miriam, I haven’t tried it before and can’t say in confidence that it would work in theory. If you do end up giving it a try I’d love to hear how it turns out!
Katie says
I made these gluten free by subbing the AP flour for Cup 4 Cup and the whole-wheat flour for oat flour. They turned out great!
Tori says
amazing so great to hear Katie!! Thank you so much for taking the time to leave a review!
MaryJane Marr says
The best!! So delicious and moist.
Sarah says
Absolutely delicious, a staple in our home.
How many calories per muffin??
Sarah 😊
Wendy says
Made these with Gluten free flour and GF oat flour (sub for the ww flour) and they came out amazing! Big and fluffy.
Angela says
Hi Tori – can the orange juice be the extra pulp kind? And then for the orange zest, can I just use mandarin oranges? I have not zested an orange before. Can I use my cheese grater in the absence of a microplane for now?
Jackie H says
Tori these are so delishy thanks for the awesome & healthy recipe! 🙂
Should I store in a container on the counter or in the fridge?
Tori Wesszer says
Hi Jackie! Thank you – and thank you so much for taking the time to rate the recipe!
I leave mine out for 2-3 days on the counter, but they will last around a week in the fridge. Enjoy!
Melissa says
Hi Tori!
Is there an alternative sweetner I could use instead of honey? I want to make these and give them to my kids but my son is under 1 so he can’t have honey.
Thanks!
Karolina says
I know I am late to the party but these are delicious and nutritious! My 6 years old loves them!
Sandra says
Made these today, amazing, so easy, tasty, do you have calorie, nutrional info for them, will be making again and going to try other muffin recipes. Thanks again
Tori W. says
Hey Sandra! Thank you so much. It is so great to hear that you enjoyed!! xx Tori
Leah says
So good
Leah says
So good, love them
Gail says
These are absolutely delicious!!
I added pecans and some fresh grated coconut
substituted oat flour for the all purpose flour!
Christine says
Would these muffins be freezer friendly?
Love all your recipes so much!
Tori Wesszer says
Hi Christine you bet they are! And thank you!!
Erin says
These are delightful! I used maple syrup in place of honey and they turned out great.
Tori W. says
Hi Erin! Thanks so much taking the time to leave a review. I am really glad you loved these muffins. xo Tori