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Rise and shine orange and oatmeal muffins

Oatmeal adds a little texture, with dates and chocolate for a little sweetness, while the orange rounds out the muffin’s flavour beautifully
Recipe provided by Dairy Farmers of Canada ©
Eight oatmeal and orange muffins on a wooden serving tray
12 muffins / 33 min 

Prep 15 min / Cook 18 min 

Ingredients 
  • 1 cup (250 mL) quick-cooking rolled oats
  • 1 cup (250 mL) 2% milk
  • 1 seedless orange, well washed
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/4 cup (50 mL) vegetable oil
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 2 tbsp (25 mL) mini chocolate chips
  • 5 Medjool dates, pitted and finely chopped
     
Directions
  1. Preheat oven to 375°F (190°C). Line a muffin pan with paper liners. In a large bowl, place 1 cup (250 mL) oats. Remove 1 tbsp (15 mL) oats; set aside. Stir milk into the oats in the large bowl. Slice 2 very thin slices from orange; set aside. Finely grate peel from remaining orange into oat-milk mixture. Squeeze and measure out ¼ cup (50 mL) juice (if you don’t get enough juice, make up remaining difference with milk). Add juice to oat mixture. Let stand for 5 minutes.
  2. In a small bowl, stir flour with sugar, baking powder and salt. Stir oil, egg and vanilla into oat mixture. Stir in flour mixture just until combined. Stir in chocolate chips and dates. Spoon batter into prepared pan.
  3. Cut each orange slice into 6 triangles. Sprinkle muffins with reserved oats. Top each muffin with an orange piece. Bake for 18 to 22 minutes or until a tester inserted in centre of muffins comes out clean. Cool muffins in pan for 5 to 10 minutes. Transfer to a rack to cool completely. 
Nutritional info per serving (1 muffin) 
  • Calories 225
  • Protein 5 g
  • Total fat 7 g
    Saturated fat 2 g
    Cholesterol 17 mg
  • Carbohydrates 37 g
    Fibre 3 g
    Sugars 15 g
    Added sugars 7 g
  • Sodium 216 mg
  • Potassium 195 mg