Tried to replicate the ice cream as much as I could – just the healthier muffin version!
Takes me back to my younger days in the summer walking the boardwalks and trying orange creamsicle ice cream thinking I’ll never taste anything better. I don’t know what it is about the citrus and cream flavor but it loooove it.
I used plain yogurt in the muffins which makes them super soft and moist. Then I drizzled white chocolate on top for that finishing touch 😋
These muffins are gluten-free and naturally sweetened but you’d never know!!!
Please let me know if you try these amazing muffins! If you do, please be sure to snap a pic and tag me online so I can see how they turn out! Enjoy!
Orange Creamsicle Muffins
- MAKES: 12 MUFFINS
- TOTAL TIME: 25 MIN
1 orange juiced and zested, about 1/3 cup juice & 2 tbs zest
1/2 cup plain yogurt
1/3 cup coconut oil, melted, or butter or avocado oil
1 tsp pure vanilla extract
1/3 cup pure maple syrup or honey, or your go-to sweetner, coconut sugar works
2 cups oat flour (make your own by grinding down oats in a blender)
2 tsp baking powder
1/2 tsp salt
1/3 cup white chocolate, for topping
Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.
Zest the orange into a large bowl followed by the juice. I cut the orange into quarters then used a lemon squeezer to juice it, works great!
Whisk in the yogurt, melted and cooled oil, and 2 eggs. Whisk to combine then stir in the vanilla.
In another bowl, whisk together the oat flour, baking powder and salt. If you don’t have oat flour, you can make it using a blender, if not, all-purpose flour should work too.
Gradually pour the dry ingredients into the wet and mix. Do not over mix! The oat flour will absorb the wet ingredients really quickly, so just make sure there aren’t any big clumps.
Scoop the batter into the oiled muffin tin as evenly as you can. Then place in oven and bake for 15 minutes. I turned the pan halfway to make sure they were even, but also because my oven heats a little uneven…
Allow the muffins to cool then melt the white chocolate with a touch of coconut oil either on the stove top or in the microwave in 30 second increments.
Drizzle the white chocolate over the muffins and either enjoy immediately or allow to set in the fridge. Enjoy!!
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