Healthy Fruit Muffins
Start your morning off right with these wholesome and delicious Healthy Fruit Muffins, packed with nutrient-rich ingredients and naturally sweetened for guilt-free indulgence! Made with whole wheat flour, hearty rolled oats, and a touch of pure maple syrup or honey, these muffins are brimming with flavor and texture. Bursts of fresh blueberries, grated carrot, and optional crunchy walnuts or pecans add a delightful medley of sweetness and crunch, while mashed banana and unsweetened applesauce keep them moist without relying on extra oils or sugars. Perfectly spiced with a hint of cinnamon and ready in just 35 minutes, these high-fiber muffins make a nutritious grab-and-go breakfast or snack. Plus, they’re freezer-friendly for convenient meal prep! Treat yourself to these easy, homemade healthy muffins—your body and taste buds will thank you.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Overripe banana, mashed
- 0.5 cups Unsweetened applesauce
- 1 large Egg
- 0.33 cups Pure maple syrup or honey
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk (or milk of choice)
- 1 cups Fresh blueberries
- 0.5 cups Grated carrot
- 0.25 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium-sized bowl, mix the mashed banana, unsweetened applesauce, egg, pure maple syrup (or honey), vanilla extract, and unsweetened almond milk until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold until just combined; do not overmix.
Carefully fold in the fresh blueberries, grated carrot, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly among 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these healthy fruit muffins fresh, or store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 97.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 473 mg | 36% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2265 mg | 48% | |
*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.
