Why You’ll Love This Recipe
These muffins strike the perfect balance between tasty and nutritious. They’re made with wholesome ingredients like whole wheat flour, natural sweeteners, and fresh fruit, making them a better-for-you option that doesn’t compromise on flavor. Whether you’re on-the-go or enjoying a quiet morning at home, these muffins are easy to make and easy to love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole wheat flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Unsweetened applesauce
- Honey or maple syrup
- Eggs
- Vanilla extract
- Milk (dairy or plant-based)
- Fresh fruit (such as blueberries, diced apples, or mashed bananas)
- Olive oil or melted coconut oil
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the applesauce, honey or maple syrup, eggs, vanilla extract, milk, and oil until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Gently fold in your chopped or whole fruit of choice.
- Spoon the batter evenly into the muffin cups, filling them about ¾ of the way full.
- Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 standard-sized muffins.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes
Variations
- Use different fruits like raspberries, strawberries, or chopped peaches.
- Add chopped nuts or seeds for extra texture and protein.
- Swap whole wheat flour for oat flour or a gluten-free blend.
- Add a spoonful of Greek yogurt to the batter for added moisture and protein.
- Stir in a few dark chocolate chips for a slightly indulgent twist.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, place the muffins in a single layer in a freezer-safe bag and store for up to 3 months.
To reheat, microwave individual muffins for 20–30 seconds or warm in a 300°F (150°C) oven for 5–10 minutes.
FAQs
How healthy are these muffins?
These muffins are made with whole grains, natural sweeteners, and fresh fruit, making them a much healthier option compared to typical store-bought muffins.
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit. Just make sure to toss it in a bit of flour before folding into the batter to prevent sinking.
What fruits work best in this recipe?
Blueberries, diced apples, mashed bananas, and chopped strawberries all work wonderfully in this recipe.
Can I make these muffins vegan?
Yes, use a plant-based milk, substitute flax eggs, and choose maple syrup instead of honey to make the recipe fully vegan.
Can I use almond flour instead of whole wheat flour?
Almond flour has different baking properties, so it’s best to use a recipe specifically designed for almond flour, or use a gluten-free flour blend if needed.
How can I make these muffins more filling?
Add protein-rich ingredients like Greek yogurt, chia seeds, or chopped nuts to the batter.
Do I need to peel the fruit before using?
For fruits like apples or pears, peeling is optional. For berries and bananas, no peeling is needed.
Can I add spices besides cinnamon?
Absolutely. Try adding nutmeg, ginger, or allspice for a warm, spiced flavor.
Why are my muffins dry?
Overbaking or using too much flour can dry out muffins. Make sure to measure ingredients properly and check doneness early.
Can kids eat these muffins?
Yes, they are kid-friendly and a great way to sneak in some fruit and fiber.
Conclusion
Fruit and a healthy muffin is the perfect way to start your day or enjoy a guilt-free snack. With endless fruit combinations and simple ingredients, these muffins are easy to personalize and even easier to love. Try them once, and they’ll become a regular in your kitchen.
PrintFruit and a Healthy Muffin
Fruit and a healthy muffin is a wholesome, satisfying treat combining the natural sweetness of fresh fruit with the hearty goodness of a nutritious muffin. Ideal for breakfast, snacks, or a light dessert, these muffins are made with whole wheat flour, natural sweeteners, and fresh fruits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
- 1 cup fresh fruit (blueberries, diced apples, or mashed bananas)
- ¼ cup olive oil or melted coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the applesauce, honey or maple syrup, eggs, vanilla extract, milk, and oil until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Gently fold in your chopped or whole fruit of choice.
- Spoon the batter evenly into the muffin cups, filling them about ¾ of the way full.
- Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use frozen fruit if fresh isn’t available, but toss in a bit of flour before adding to the batter.
- Add nuts, seeds, or Greek yogurt for extra protein and texture.
- Store in an airtight container for up to 3 days at room temp or 1 week in the fridge.
- To freeze, place muffins in a single layer in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
