Orange Chocolate Chip Muffins

One of the things I always look forward to in the cold winter months is citrus season (when we can all use some edible sunshine). Josh and I had a hard time picking out our oranges yesterday at our local grocery store because they were all so perfect. One bite into that juicy orange and I was immediately taken back to the orange grove I visited in Florida a few years back. For these muffins, I decided to lean into the classic pairing of chocolate and orange and I love the result.

1. Preheat oven to 375. Line a muffin tin with cupcake liners and set aside.

2. In a large bowl, combine oat flour, baking powder, baking soda and salt.

3. In a separate bowl, whisk together orange zest and juice, sugar, olive oil, eggs and vanilla.

4. Stir in flour mixture and Greek yogurt until just combined. Fold in chocolate chips.

5. Scoop the batter evenly into the prepared cupcake liners. Sprinkle the tops with raw sugar. Bake for 25 minutes.

6. Once out of the oven, allow the muffins to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely on a wire rack. Store in an airtight container and enjoy for up to 1 week.

Orange Chocolate Chip Muffins

Makes 1 dozen

All you need:

2 cups oat flour (or all-purpose flour works too)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Zest and juice of 2 oranges

1 cup sugar

1/3 cup olive oil

2 eggs + 1 egg yolk

1 tablespoon pure vanilla extract

3/4 cup plain Greek yogurt

1 cup dark chocolate chips

Raw sugar, for topping

All you do:

1. Preheat oven to 375. Line a muffin tin with cupcake liners and set aside.
2. In a large bowl, combine oat flour, baking powder, baking soda and salt.
3. In a separate bowl, whisk together orange zest and juice, sugar, olive oil, eggs and vanilla.
4. Stir in flour mixture and Greek yogurt until just combined. Fold in chocolate chips.
5. Scoop the batter evenly into the prepared cupcake liners. Sprinkle the tops with raw sugar. Bake for 25 minutes.
6. Once out of the oven, allow the muffins to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely on a wire rack. Store in an airtight container and enjoy for up to 1 week.