Whole-Wheat Breakfast Fruit & Nut Muffin
Try these muffins with different fruit combos for a healthy morning snack
Packed with hearty nutrients to start your day right, these easy muffins can be made ahead of time and grabbed “on-the-go.” Adding fruit to the recipe is a great way to help reach the minimum of 5 servings of fruits and vegetables we need each day. Some fruit/nut combinations to try: blueberries; diced strawberries; raisins/chopped pecans; grated carrot/chopped walnut; peeled and diced pears.
- 1 1/2 cups whole-wheat flour
- 1/2 teaspoon salt 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs
- 2 Tablespoons honey
- 1 teaspoon pure vanilla extract
- 1/4 cup oil (coconut or olive)
- 3/4 cup orange juice or apple juice
- 1 cup of total filling (berries or chopped fruit, nuts, etc.)
Preheat the oven to 400 F (200 C). Line 12 muffin cups with paper liners or grease with olive oil.
In a large bowl with a fork or whisk, mix flour, baking powder, cinnamon, and nutmeg. Make a well in the center of the dry ingredients.
Pour in the eggs, honey, vanilla, oil, and orange juice. Mix until just combined; do not overmix.
Stir in the fruit/nut filling. Spoon the mixture into the muffin cups.
Bake for 10-15 minutes until a toothpick comes out clean and the muffins are golden brown. Cool in the pan for 2 to 3 minutes. Serve warm or turn out onto a wire rack to cool completely. (Can also be frozen.)