Orange Berry Breakfast Muffins


These muffins are the perfect breakfast treat or afternoon pick me up. The combination of orange and berry makes these muffins zesty and sweet. I find the more fruits you put in muffins the moister they become, so I load mine full of goodies, including nuts and seeds!

Serves 12

2 Oranges, juiced (Should make a little over 1/2 cup)
Zest of one Orange
1/3 cup Olive oil
1/3 cup Honey
2 tbsp Tahini
1 Egg (omit for vegan)
2 tbsp Greek Yoghurt (omit for vegan)
2 cups Wholemeal flour
1 cup Oats
1 ½ tsp Baking powder
1 tsp Baking soda
½ tsp Sea salt
½ cup Chopped walnuts
½ cup Mixed sunflower and pepita seeds
1½ -2 cups Frozen mixed berries (Depending on how berry(ish) you like your muffins)
1-2 tbsp Milk of choice


  1. Preheat oven to 180°. Line a 12 hole muffin pan with baking paper squares or muffin cases
  2. Whisk to combine orange juice, zest, oil, honey, tahini, egg and yoghurt in a large bowl until smooth
  3. In a separate bowl combine flour, oats, baking powder and soda, salt, walnuts and seeds. Make a whole in the centre
  4. Gently pour wet ingredients into dry and combine, making as few stir movements as possible (this keeps the muffins from getting dry)
  5. Gently fold through berries, don’t over mix
  6. Add milk if you find the batter very thick
  7. Spoon batter evenly into prepared muffin pan, sprinkle with additional nuts and seeds if desired
  8. Bake until skewer comes out clean (approximately 20 minutes)

I have adapted this recipe from My New Roots:

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