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Healthy Blueberry & Orange Muffin Bars

These Healthy Blueberry & Orange Muffin Bars are moist, tender & bursting with juicy blueberries. Made with wholewheat & oats & are sugar free too!

Did you see my sugar free mini cheesecakes’ post ? There’s a link at the bottom of this post so you can take a look if you missed them. Well, along with requests for more naturally sweetened treats and the fact that I had some ricotta cheese and blueberries left over from the cheesecakes (I hate to waste food) I decided to try out a healthy version of ricotta muffins. The concentrated orange juice worked so well in the cheesecakes as a natural sweetener I wanted to use it again, this time alongside a small amount of honey. There is just the right amount of sweetness, coupled with little bursts of orange from the zest and fruitiness from the pockets of blueberries. The ricotta cheese gives these muffin bars a light, fluffy texture and helps keep them moist – in fact they’re okay for up to 3 days. I hope you enjoy our Healthy Blueberry & Orange Muffin Bars as much as we do here at the Kitchen Shed.

 

Healthy Blueberry & Orange Muffin Bars
 
Prep time
Cook time
Total time
 
These Healthy Blueberry & Orange Muffin Bars are moist, tender & bursting with juicy blueberries. Made with wholewheat & oats & are sugar free too!
Author:
Recipe type: Healthy
Cuisine: Baking
Serves: 12
Ingredients
  • Zest and juice of a large orange
  • 50 g porridge oats plus extra for sprinkling
  • 100 g white plain flour
  • 100 g wholewheat plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • A pinch of salt
  • 175 g ricotta
  • 100 ml buttermilk (or substitute with half milk and half yoghurt)
  • 100 ml rapeseed oil
  • 2 eggs
  • 4 tablespoons honey
  • 150 g blueberries
Instructions
  1. Grease and line a 12 hole mini loaf tin or muffin tin and preheat oven to 200℃ / 400℉ /Gas Mark 6
  2. Pour your orange juice into a small pan and bring to a simmer reducing down to a tablespoon or two & leave to cool.
  3. Mix oats, flours, baking powder, bicarb and salt in a large mixing bowl and make a well in the centre.
  4. Whisk together the ricotta, buttermilk, rapeseed oil, eggs, orange juice and zest in a jug.
  5. Using a spatula stir the wet ingredients into the dry until combined.
  6. Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full & sprinkle with oats.
  7. Bake in the oven for 20 minutes until golden brown.
  8. Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
Notes
Don't over mix or you will have heavy muffins.
Healthy Blueberry & Orange Muffin Bars freeze well.

 

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Healthy Carrot Cake Muffins - Tales From The Kitchen Shed

Monday 8th of February 2016

[…] from Badger @Badgers Bakes about my Healthy Blueberry and Orange Muffins was particularly good to hear: Badger doesn’t use oil in cooking and had tried my recipe […]

Kat (The Baking Explorer)

Saturday 20th of June 2015

What a brilliant idea for a healthy treat! Thanks for entering into Treat Petite.

sarahj

Wednesday 1st of July 2015

Thanks Kat, trouble is when I know they're healthy I'm so tempted to have another one :-)

Elizabeth

Sunday 1st of March 2015

Oh goodness these sound amazing! Perfect hillwalking fodder too :) Thanks for sharing with Credit Crunch Munch! (ps. you forgot to include blueberries in the recipe ingredients list!)

sarahj

Sunday 1st of March 2015

You're welcome Elizabeth & thank you for letting me know I've left the blueberries off the recipe list. Funny how you read & check & miss something so important. So glad you pointed it out to me :-)

roberta

Friday 27th of February 2015

how do I change the measurements from metrics to cups and spoons?

These muffin bars look fabulous

thanks

sarahj

Friday 27th of February 2015

Thanks Roberta. I've been thinking about quoting cup measurements, here's the conversion. ½ cup porridge oats, ¾ cup each of white & whole wheat flour, 1 ½ cups ricotta, ½ cup minus 2 tablespoons rapeseed oil. Hope this helps, let me know how you get on :-)

Minion Birthday Cake & Party - Bake of the Week - Casa Costello

Wednesday 25th of February 2015

[…] If you are trying to be healthy with your baking, try these Blueberry & Orange Muffin Bars from Tales from the Kitchen Shed 13. Super pretty Marshmallow Flower Cupcakes from Searching for […]