Mandarin Orange Dark Chocolate + Poppy Seed Muffins

Mandarin Orange Dark Chocolate + Poppy Seed Muffins

I know I promised you an ice cream recipe on Facebook, but that is coming soon! After the weekend, pinky promise. I just needed to get these poppy seed muffins out of my brain and into a pan, stat, you know? I had been wanting to make muffins for a while, to have something different to snack on during the inevitable 9 or 10am slump. Usually this is the time of day when I start eating wayyy too many potato chips or popcorn, that business needed to stop right in its tracks, because that shiz isn’t sustainable. Usually, after I would go on a good mid-morning chip eating binge, I would start to feel like a nap was in order. Now , this is a problem because I have a cubicle and a desk and co-workers, so I’m not really sure they would love for me to just lay my little head down and take a snooze. Despite that, I sometimes will nod off at my desk in this potato chip induced coma and find myself jerking awake a few minutes later, looking around to see if a.)anyone saw me take a quick trip to nap-land or b.) if I am drooling. Needless to say, these muffins are a well needed mid-morning boost of energy, potato chips be gone! (I mean, not forever, but just not everyday)

Mandarin Orange Dark Chocolate + Poppy Seed Muffins Mandarin Orange Dark Chocolate + Poppy Seed Muffins Mandarin Orange Dark Chocolate + Poppy Seed Muffins


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Mandarin Orange Dark Chocolate + Poppy Seed Muffins

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x


The bright mandarin orange juice combined with sweet dark chocolate is the perfect mid-morning snack combination.



  • 3/4 cup maple syrup
  • 2 tablespoons ground flax seed mixed with 6 tablespoons water (2 flax eggs)
  • 1/2 cup non dairy milk
  • Juice and zest of 3 mandarin oranges
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 46 ounces dark chocolate (roughly chopped)
  • 1 tablespoon poppy seeds


  1. Preheat oven to 325 degrees F. Grease muffin pan and set aside.
  2. In a medium bowl, combine maple syrup, flax seed eggs, milk, zest, orange juice, and vanilla extract. Whisk ingredients together until combined. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and baking soda. Add wet ingredients to flour mixture and whisk until combined. Fold in the chopped dark chocolate and poppy seeds.
  4. Fill muffin tins about 3/4 way up the sides (1/4-1/3 cup batter for each muffin) and bake for 20-25 minutes, or until, when touched, tops spring back.
  5. Store at room temperature for up to 5 days. Yields 12.


  • Serving Size: 1