These low-calorie flavorful muffins get their fat from coconut oil and nutrition-rich almonds.
A good source of protein, these muffins are good to enjoy for breakfast or pre-workout for positive energy to sustain you through your morning or workout.
What sets these Strawberry Orange Muffins apart from others?
Simple and delicious orange zest and fresh strawberries; so good that even kids will love them!
Saturated fat: 2.2g
Nutrition profile from CalorieCount.com recipe analyzer
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Strawberry Orange Muffins
A good source of protein, these muffins are good to enjoy for breakfast or preworkout for positive energy to sustain you through your morning or workout.
- 3 tablespoons chopped almonds
- 2 tablespoons plus 3/4 cup all-purpose flour, divided
- 2 tablespoons plus 1/2 cup brown sugar, divided
- 3 teaspoons freshly grated orange zest, divided
- 1/2 teaspoon sea salt, divided
- 2 tablespoons plus 1/4 cup coconut oil, divided
- 1 cup white whole-wheat flour , or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup nonfat buttermilk
- 1/4 cup orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh (not frozen) strawberries, (about 8 ounces)
- Preheat oven to 400°F.
- Coat a 12-cup muffin pan lightly with cooking spray.
- Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground.
- Transfer to a small bowl and drizzle with 2 tablespoons coconut oil and stir to combine.
- Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl.
- Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup coconut oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
- Add strawberries; stir just to combine.
- Divide the batter among the prepared muffin cups.
- Sprinkle with the almond topping, gently pressing into the batter.
- Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.