Whole Orange and Raisin Spelt Muffins
Wholemeal whole orange and raisin spelt muffins are a perfect weekend treat when you want something cake-like but lighter and more wholesome.
Made with simple, natural ingredients like a whole orange, brown sugar, and wholemeal spelt flour, these muffins deliver dense, moist texture and vibrant citrus flavour without being overly sweet or heavy.
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| Whole orange and raisin spelt muffins |
| Why use whole oranges? |
| A denser muffin |
| Making these muffins vegan |
| Adapt these wholemeal muffins |
| Muffin yield and storage |
| More lighter cake recipes |
Whole orange and raisin spelt muffins
Sometimes, especially on weekends, I find myself craving something cake-like, but lighter and less indulgent than the usual buttery, sugar-loaded treats. During the week, I avoid gluten and sugar altogether, so when the weekend rolls around, I want a little something sweet that won’t leave me feeling too heavy or guilty. That’s how these whole orange and raisin spelt muffins came to be.
I’ve always loved rich cakes, but there’s something refreshing about baking with simple, wholesome ingredients. For these muffins, I decided to use a whole orange, blended smooth without peeling or squeezing. This adds a wonderful natural citrus flavour and keeps the process incredibly easy and fuss-free.
To keep the sweetness natural and balanced, I added just a touch of brown sugar and folded in some juicy raisins, which help keep the muffins moist. There’s no butter in the recipe, just a little vegetable oil, so the muffins feel lighter but still satisfy that cake craving perfectly. The result? Soft, moist muffins with a pretty orange hue and just enough sweetness to enjoy without overdoing it.
Why use whole oranges?
Using a whole orange in baking might sound unusual, but it’s a brilliant way to add intense, natural citrus flavour without extra fuss. Instead of peeling and squeezing just the juice, blending the entire fruit, including the peel, means you get all the oils, pulp, and vibrant flavour packed right into your muffins.
The peel contains essential oils that provide aromatic bitterness and depth, balancing the natural sweetness of the fruit and brown sugar. Plus, using the whole orange means you don’t waste any part of it. This feels good, especially when you want to keep things simple and sustainable.
This method also saves time. No peeling, no mess, just wash the orange, chop roughly if you like, and blend until smooth. The result is a batter bursting with fresh citrus taste and a lovely moist texture that’s hard to beat.
I’ve also used this technique with whole lemons in my whole lemon and cottage cheese cake, which turns out just as wonderfully vibrant and flavourful.
A denser muffin with wholemeal spelt and no butter
These muffins have a distinctly dense texture thanks to wholemeal spelt flour, which gives them a subtle nutty flavour and satisfying heft. Unlike traditional full-fat muffins, which tend to be lighter and fluffier, these are more substantial and hearty.
Brown sugar adds gentle caramel warmth and natural sweetness that complements the fresh orange and juicy raisins without overpowering them.
With no butter and only a small amount of vegetable oil, the fat content is much lower than in standard muffin recipes. This results in a firmer, denser crumb that feels wholesome and filling.
The texture and flavour come together to create muffins that are moist yet substantial, perfect if you want something cake-like but with more body and less richness.
Making these muffins vegan
If you want to enjoy these whole orange and raisin spelt muffins vegan-style, it’s easy to swap a few ingredients without losing flavour or texture. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, left to thicken) or use a commercial egg replacer. For the milk, opt for any plant-based milk like almond, oat, or soy milk. I often use almond milk, and it works perfectly here. The vegetable oil is already vegan-friendly, so no changes needed there.
These simple swaps keep the muffins moist and dense, with all the natural sweetness and citrus flavour intact. Vegan baking can sometimes feel tricky, but this recipe makes it fuss-free and delicious every time.
Adapt these wholemeal muffins
One of the great things about this recipe is how easy it is to customise to suit your tastes or what you have on hand. Here are a few ideas to get you started:
- Swap the raisins for other dried fruits like chopped apricots, cranberries, or dates for different flavours and textures
- Add nuts such as chopped walnuts or almonds for extra crunch and nuttiness
- Spice it up by adding cinnamon, ground ginger, or mixed spice for a warm, comforting note
- Use different citrus like lemons or limes instead of oranges for a zesty twist
- Make it gluten-free by substituting the spelt flour with a gluten-free baking blend. Just keep an eye on texture, as it may vary slightly
- For a sweeter version, increase the brown sugar slightly or drizzle a simple glaze on top after baking
Feel free to experiment and find the combination that works best for you.
Muffin yield and storage
This recipe makes around nine muffins, perfect for sharing or keeping all to yourself if you’re feeling indulgent.
To keep them fresh, store the muffins in an airtight container at room temperature. They stay moist and tasty for about two to three days. If you want to keep them longer, freezing is a great option. Simply wrap each muffin individually in plastic wrap or foil, then place them in a freezer bag.
When you’re ready to eat, thaw the muffins at room temperature or warm them gently in the oven or microwave. They taste just as delicious, and the texture holds up well after freezing.
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Healthier spelt strawberry muffins
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Chocolate cake with date frosting
Whole Orange & Raisin Spelt Muffins (low fat and less sugar)
Ingredients
- 1 orange (medium)
- 2 eggs (small)
- 60ml (4 tbsp) milk (see note 2)
- 50ml (3 tbsp + 1 tsp) vegetable oil
- 1 tsp vanilla extract
- 200g (1½ cups) spelt flour (see note 1)
- 50g (¼ cup) brown sugar
- 1½ tsp baking powder
- 60g (2 oz) raisins
Instructions
- Wash the orange and blend it whole until smooth, with no large chunks remaining.
- In a large bowl, whisk together the eggs, milk, oil, and vanilla. Stir in the blended orange.
- Add the flour, sugar, and baking powder, and mix just until combined—do not over-mix.
- Gently fold in the raisins.
- Divide the batter evenly between 9 muffin cases.
- Bake at 175°C (350℉) for about 22 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool slightly. They are best enjoyed while still warm.
Notes
- I used spelt flour but you could replace this with regular flour (or even a gluten free blend).
- I used almond milk, but you can use any milk you have to hand.
