We love to swap citrus-based recipes. Here are some all-time favorites of ours, directly from our groves (and our grandmas).

Spiced Orange and Carrot whole-wheat Muffins

Recipe from Table for Two

Get ready for the day with one (or two) of these whole-grain brunch muffins.

Orange Turmeric Crush


  • 1 3/4 cups whole-wheat flour
  • 1/2 cup old-fashioned oats, plus more for topping
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup coconut sugar (you may use dark brown sugar)
  • 3/4 cup not-from-concentrate Florida's Natural Orange Juice, any variety
  • 1/4 cup unsweetened almond milk
  • Zest of 1 large orange, about 2 tablespoons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup melted coconut oil
  • 1 cup finely grated carrots


  1. Line a 12-cup muffin pan with muffin liners and spray with coconut oil cooking spray or your preferred cooking spray. This is a must, otherwise, the muffins will stick to the muffin liner. Set aside and preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, whisk together all the dry ingredients: flour, oats, spices, baking powder, baking soda, salt, and coconut sugar.
  3. In a large measuring cup, add orange juice, almond milk, orange zest, eggs, and vanilla extract. Whisk to incorporate.
  4. Make a well in the center of the dry ingredients and pour the coconut oil into the center and gently incorporate until mixture is slightly wet; it doesn't all have to be combined.
  5. Pour the measuring cup of liquid ingredients into the batter then using a spatula, mix and fold until everything is incorporated.
  6. Add the grated carrots and fold into mixture.
  7. Using a large ice cream scoop, fill lined muffin cups with batter. I tend to fill right up to the top, more than 3/4 full.
  8. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
  10. Store in an airtight container for up to 5 days.