These muffins are like a little burst of sunshine. bright, soft, and naturally sweet, with a flavor that balances coconut creaminess and citrus tang in the best possible way. The magic of this recipe is that it’s made entirely in a blender, making it not just easy, but kind of fun too. There’s something satisfying about tossing whole orange chunks (yes, peel and all)!, into the blender with Greek yogurt, shredded coconut, eggs, and maple syrup and watching it all turn into a smooth, luscious batter in seconds.

They come out of the oven golden and tender, topped optionally with a sprinkling of extra coconut, and they’re just the right size for a nourishing snack, a light breakfast, or even a healthy little dessert. Best of all, these muffins are entirely free from refined sugars and flours, just wholesome ingredients blended to create something that tastes like you’ve spent much more time in the kitchen than you actually did.

Let’s talk about oranges for a second, because they’re the star here. Using the whole orange, yes, even the peel, adds an incredibly rich citrus flavor, but also means you’re getting the full spectrum of what this fruit has to offer. Oranges are one of the best natural sources of vitamin C, a powerful antioxidant that supports your immune system, helps your body absorb iron more effectively, and contributes to healthy skin. The peel contains even more fiber and plant compounds called flavonoids, which have anti-inflammatory and heart-protective benefits. Including citrus fruits like oranges in your regular diet not only boosts your immune function and overall vitality but also provides essential hydration and nutrients in a low-calorie package. It’s nature’s candy, and in this recipe, it shines.

Ingredients

• 1 cup (80 g) shredded coconut

• 230 g chopped orange (2 small or 1 large), with skin, seeds removed

• ¾ cup (115 g) Greek yogurt or sour cream

• 2 eggs

• ⅓ cup maple syrup

• 1 tsp baking powder

• 2 tbsp shredded coconut (for optional topping)

Directions

1. Preheat your oven to 350°F (180°C).
2. Thoroughly wash your oranges, you’ll be using them with their peel.
3. Cut the oranges into small chunks and remove any seeds.
4. In a blender, combine the shredded coconut, chopped oranges, Greek yogurt (or sour cream), eggs, and maple syrup.
5. Blend until the mixture is smooth and creamy.
6. Pour the blended mixture into a mixing bowl.
7. Stir in the baking powder gently until it’s fully incorporated.
8. Lightly grease your muffin tray or use silicone muffin molds.
9. Spoon the batter into each cup, filling them evenly but not all the way to the top.
10. If you like, sprinkle the tops with some extra shredded coconut.
11. Bake for 40 to 45 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
12. Remove from the oven and let them cool in the pan briefly, then transfer to a rack.
13. Allow to cool completely before enjoying.

Prep Time: 20 minutes
Baking Time: 45 minutes
Servings: Makes 10 muffins

Nutritional Information (Per Serving):

• Energy: 120 calories

• Protein: 2.49 g

• Fat: 7.18 g

• Carbohydrates: 12.83 g

• Fiber: 2 g

Storage Recommendations

• Store muffins in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 5 days.

• These muffins also freeze well: freeze for up to 3 months in a sealed freezer-safe container or bag.

Dietary Notes

• This recipe is naturally gluten-free.

• No refined sugars are used; sweetened only with maple syrup.

• Contains dairy and eggs.