Orange Olive Oil Muffins

Name: Orange Olive Oil Muffins
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 1 Large Naval Orange (quartered, seeds removed); 4 Eggs; ⅓ Cup Olive Oil; 3 Teaspoons Vanilla Extract; ½ Cup Fat Free Greek Yogurt; 1 Cup Granulated Monk Fruit (or cane sugar); 1 ¾ Cups Gluten Free 1:1 Flour; 1 Teaspoon Baking Soda; ½ Teaspoon Sea Salt; 1 Cup Powdered Monk Fruit (or powdered sugar); 2 Tablespoons Orange Juice (whisked until smooth)

These blender Orange Olive Oil Muffins are soft, fluffy, and bursting with bright citrus flavor, made completely in the blender for the easiest cleanup imaginable. Made with a whole fresh orange, rich olive oil, and Greek yogurt, they come together in minutes and bake up perfectly tender every single time. Top them with an optional orange glaze, and you’ve got a bakery-worthy muffin that just happens to be gluten-free!

A batch of glazed muffins topped with fresh orange slices is arranged on a marble slab, with some muffins unwrapped and a bowl of glaze in the background.

Friends,I really love using olive oil in baking recipes. It gives the most incredibly moist, tender crumb that you just can’t replicate with butter. When I had the idea to pair it with an orange, my life just may be considered changed. And yes, I said a whole orange — peel and all. Instead of just using orange juice or zest, you’re blending the entire orange directly into the batter, which means every single bite is packed with bold citrus flavor.

I first started thinking about this recipe because I’ve been paying more attention to what I’m putting in my body lately, especially when it comes to my skin. Somewhere in my 40s, I started noticing changes I wasn’t totally prepared for — dullness, uneven tone, a little less radiance than I was used to. Perimenopause is real, and the hormonal shifts that come with it affect so much more than just how you feel, including how you look. I don’t think we talk about that enough. So, in addition to my skincare routine, I also have leaning into foods that are naturally rich in vitamin C (hello, orange muffins).

These muffins are made with monk fruit sweetener to keep the sugar in check, but you can absolutely use regular cane sugar if that’s what you have or want to use. The Greek yogurt keeps these muffins incredibly moist, and the optional orange glaze on top takes them to the next level.

A flat lay of baking ingredients including flour, sugar, powdered sugar, eggs, yogurt, vanilla extract, orange slices, olive oil, and baking powder on a light surface with a wooden spoon and napkin. — *To make these, you’ll need a naval orange, eggs, olive oil, vanilla extract, fat-free Greek yogurt, monk fruit, gluten free flour, baking soda, sea salt, and orange juice.*

A glass bowl with orange wedges submerged in liquid, surrounded by halved oranges, flour, sugar, a small bowl of yogurt, and an orange napkin on a marble countertop. — *To make these, you’ll need a naval orange, eggs, olive oil, vanilla extract, fat-free Greek yogurt, monk fruit, gluten free flour, baking soda, sea salt, and orange juice.*

What You Need to Make These Orange Olive Oil Muffins

Naval Orange: You’ll use one whole large naval orange blended directly into the batter. This is what gives these muffins their bold, bright citrus flavor. Make sure to remove any seeds before blending, as they can make the batter bitter.
Eggs: Since there’s no butter in this recipe, the eggs do a lot of the work to hold everything together.
Olive Oil: Olive oil makes these muffins incredibly moist and tender. A light or mild olive oil works best if you don’t want a strong olive flavor.
Vanilla Extract: Vanilla adds warmth and depth to the batter, balancing out the brightness of the orange nicely.
Fat-Free Greek Yogurt: Greek yogurt adds moisture and a subtle tang that complements the citrus. It also bumps up the protein content, which I love.
Granulated Monk Fruit (or Cane Sugar): I use granulated monk fruit to keep these refined sugar-free, but regular cane sugar is a 1:1 swap if you prefer.
Gluten-Free 1:1 Flour: A gluten-free 1:1 baking flour keeps these muffins accessible for anyone avoiding gluten. If you don’t need them to be gluten-free, all-purpose flour works just as well.
Baking Soda: Baking soda gives these muffins their lift,
Sea Salt: Balances and enhances all of the flavors.
Optional Glaze: Whisk together one cup of powdered monk fruit (or powdered sugar) with two tablespoons of fresh orange juice for a simple, sweet glaze that takes these muffins to the next level. It’s optional, but highly recommended.

A hand whisking smooth yellow cake batter in a glass bowl, surrounded by orange slices, powdered sugar, flour, and sugar on a countertop. — *Next, add the gluten-free flour, baking soda, and sea salt directly to the blender. Gently pulse just until the dry ingredients are incorporated*.

How to Make These Orange Olive Oil Muffins

Preheat your oven to 350°F and line a muffin tray with nine liners. Spray each liner with a little nonstick spray to prevent sticking, and set the tray aside.
Add the quartered orange (seeds removed), eggs, olive oil, vanilla extract, Greek yogurt, and monk fruit to a blender. Blend on high until the mixture is completely smooth — you want no visible chunks of orange peel remaining.

Next, add the gluten-free flour, baking soda, and sea salt directly to the blender. Gently pulse just until the dry ingredients are incorporated — be careful not to overmix, as this can make the muffins dense. Stop as soon as you no longer see dry flour streaks.

A hand uses a scoop to fill cupcake liners in a muffin tray with yellow batter. Nearby are bowls of flour, batter, and orange slices on a wooden board. — *Divide the batter evenly among the nine prepared muffin cups, filling each about ¾ of the way full.*

A muffin tin holds moist muffins drizzled with glaze, some topped with orange slices. A spoon pours glaze onto a muffin, while other baking items are visible in the background. — *Divide the batter evenly among the nine prepared muffin cups, filling each about ¾ of the way full.*

Divide the batter evenly among the nine prepared muffin cups, filling each about ¾ of the way full. Transfer the tray to the oven and bake for 26–27 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool completely before adding the glaze.

If you’re making the glaze, whisk together the powdered monk fruit and orange juice in a small bowl until smooth. Once the muffins are fully cooled, drizzle the glaze over the top and allow it to set for a few minutes before serving. Enjoy!

Frequently Asked Questions

Can I make these muffins ahead of time?

Yes! These muffins are a great make-ahead option. Bake them fully, allow them to cool, and store them in an airtight container at room temperature for up to two days, or in the fridge for up to five days.

Can I freeze these muffins?

Absolutely. Just skip the glaze before freezing. Place cooled muffins in a zip-top bag or airtight container and freeze for up to three months. Thaw overnight in the fridge or at room temperature for a couple of hours before serving.

Can I use a different type of orange?

Naval oranges are recommended here because they have a naturally sweet flavor with very little bitterness in the peel.

Can I use regular all-purpose flour instead of gluten-free flour?

Yes! Regular all-purpose flour is a 1:1 substitute here. The texture will be very similar.

Can I make these dairy-free?

You can try substituting the Greek yogurt with a dairy-free alternative, like coconut yogurt or a plain dairy-free yogurt. The texture may vary slightly, but it should still work well.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.