Whole Wheat Fruit Muffins

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I say fruit muffins but really these delicious and healthy muffins are pretty much whatever you want!   There are so many options for the fillings, the possibilities are endless.  My sweet friend Marcie decided to bring me a treat one day, and since we are both in the middle of a health challenge (ugh), she thought a plate of cookies would just be mean. So instead I received sugar-free, whole wheat muffins.  No processed food on the ingredient list either.  Well I’m sure you are all very skeptical (I know underneath I was), but I was more than pleasantly surprised when I tasted one. In fact I liked them so much I got the recipe from her the next day. Since then I’ve baked these up several times and they are always a big hit with my kids.  And for once I don’t feel bad when they go through a dozen muffins in one day! I love how you can stir in the toppings in each muffin before baking, so if you have little ones, they can “make” their own with whatever filling they want.  The juice and honey, not to mention the fruit you add, makes these muffins moist and gives it enough sweetness to be really satisfying.  And like I said before, the filling options are endless for what you feel like or what you have on hand.  My favorite so far is blueberries and applesauce but I also love to make them with Craisins and applesauce (or mashed banana).  My kids love them with strawberries too… I’m excited to keep trying out combinations!

Whole Wheat Fruit Muffins
Serves: 1 dozen
Here are some options to consider for the fillings: - blueberries -Craisins - diced strawberries - peeled and diced pears - applesauce - either diced or mashed up bananas and chopped walnuts - raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling) - grated carrot and chopped walnuts - orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin) - a mix of dried fruit bits - jelly
  • 1 ½ cups whole-wheat flour (grind it fresh if you can, then store in freezer to maintain freshness longer)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons honey or agave
  • 1 teaspoon pure vanilla extract
  • ¼ cup coconut oil (or canola)
  • ¾ cup juice (orange, apple, cranberry, whatever you have)
  • About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
  1. Heat oven to 400 degrees F.  In a large bowl whisk the flour, salt, baking powder, cinnamon and nutmeg.  Make a well in the center of the flour mixture and pour in the eggs, honey or agave, vanilla, oil and juice. Mix the dry and wet ingredients together – do not overmix.
  2. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice.(see list of ideas below)  If you have 5 or 10 minutes extra (and some anxious helpers) this is where it gets fun!  I like to add ½ cup of applesauce or mashed ripe banana at this point but you don't have to add anything to the muffin batter before continuing with the next step.
  3. Spray muffin pan lightly with Pam then  fill ⅔ to ¾ of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan.  If you have already added the ½ cup of applesauce or banana then just cut down on the filling you sprinkle on top. Your total filling amount should be approximately 1 cup.  Then gently mix each one with a fork or spoon.
  4. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 14 – 16 minutes or until a toothpick comes out clean.

Recipe Source: 100 Days of Real Food


  1. Michael says

    Yum! I need something for Saturday brunch with friends tomorrow and these look like they’ll hit the spot. I’m going to go with carrot and maybe add a little ginger.

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