Karen’s Orange Date Chocolate Muffins

I have been taking a bit of a hiatus from blogging.  I am not sure why? Likely adjusting to being in lockdown or being a COVID hostage.  I am trying to get re-motivated and start blogging again more regularly.  I have been busy taking a few Zoom classes to keep physically active as well as take a few courses offered through the Hospice I volunteer at.   All volunteer activities are on hold but they still offer various learning opportunities.   Zoom is an application that you may or may not be familiar with.  Many people are using Zoom to see people without having to leave their house.  I thought I would twist up this recipe and try it out.  Karen, my niece passed it along…. 


  • 1 cup (250 ml) quick-cooking rolled oats
  • 1 cup (250 ml) milk (I used almond/cashew)
  • 1 seedless orange, well washed 
  • 1 1/2 (375 ml) cups of all purpose flour
  • 1/3 (75 ml) cup of sugar
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1/3 cup (75 ml) of unsalted butter (melted and cooled)
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 2 tbsp (30 ml) mini chocolate chips  —I used big chips and tried chopping them 
  • 5 Mejdool dates, pitted and finally chopped


  1. Preheat oven to 375 degrees F (190 degrees C)
  2. Butter a muffin pan or line with paper liners
  3. In a large bowl, place 1 cup (250 ml) oats. Remove 1 tbsp (15 ml) oats; set aside
  4. Slice 2 very thin slices from orange; set aside
  5. Finely grate peel from remaining orange into oat-milk mixture
  6. Squeeze and measure out 1/2 cup (60 ml) juice (if you don’t get enough juice, make up remaining difference with milk)
  7. Add juice to oat mixture. Let stand for 5 min
  8. In a small bowl, stir flour, baking powder and salt
  9. Stir butter, egg and vanilla into oat mixture.
  10. Stir in flour mixture just until combined.
  11. Stir in chocolate chips and dates
  12. Spoon batter into prepared pan
  13. Cute each orange slice into 6 triangles
  14. Sprinkle muffins with reserved oats.
  15. Top each muffin with an orange piece
  16. Bake for 18 to 22 minutes or until a tester inserted in centre of muffins comes out clean
  17. Cool muffins in pan for 5 to 10 minutes
  18. Transfer to a rack to cool completely

Per Muffin: Energy: 230 calories; Protein: 5 g, Carbohydrate: 37 g, Fat: 7 g, Fibre 2.6g, Sodium: 136 mg, Calcium 105 mg

Annette’s Review

Easy to make and taste great with a cup of tea.  My oven time was almost bang on to the recipe but I left them in for an additional couple of minutes, so around 24 minutes.  I used almond and cashew milk versus regular cow’s milk given my lactose intolerance. Good orange flavour…  Also please don’t forget to melt the butter to mix into the oat mixture…my butter was luckily soft enough and I was able to evenly mix it in…  Anyway yet another muffin recipe..  I am not sure about you but I wanted to stop baking so much because it is easy to put on weight when you are near a fridge all day at home.  I may have to come up with some other recipes to post.   For example there is a carrot fettucine recipe that my mom makes…absolutely delicious and talk about low carb!!  I may try that in a week or two.  

Have a Happy Thursday!!  

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