Healthier Fruit Muffins
Start your day with a burst of wholesome goodness with these Healthier Fruit Muffins, the perfect grab-and-go breakfast or snack. Made with nutrient-rich whole wheat flour and rolled oats, these muffins are naturally sweetened with honey and unsweetened applesauce, making them a guilt-free treat. Each bite is packed with juicy blueberries, fresh strawberries, or crisp apples, creating a delightful medley of fruity flavors. Easy to prepare in just 15 minutes, these fluffy muffins are spiced with a hint of cinnamon and can be customized with optional crunchy nuts for added texture. Whether you’re meal-prepping for the week or looking for a healthier baked treat, these moist and flavorful muffins are sure to satisfy. Enjoy them fresh, or freeze a batch for quick, wholesome snacks anytime!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.33 cups Honey
- 1 teaspoon Vanilla extract
- 0.5 cups Milk (dairy or non-dairy)
- 1 cup Fresh or frozen blueberries
- 0.5 cups Chopped strawberries or diced apple
- 0.25 cups Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease it with oil spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt.
In a separate bowl, beat the eggs, then mix in the applesauce, honey, vanilla extract, and milk until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the blueberries, chopped strawberries or diced apple, and nuts (if using).
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 103.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
