Ultimate Healthy Fruit Muffins

The Ultimate Healthy Fruit Muffins: A Sweet Treat You Can Feel Great About!

Let’s face it, muffins often get a bad rap. They’re either sugar bombs or sad, dry lumps pretending to be healthy. But fear not! These healthy fruit muffins are here to change the game. They’re naturally sweetened, packed with juicy fruit, and free from refined sugars, seed oils, and artificial food dyes. Bonus? They’re so delicious you’ll forget they’re good for you.

Why You’ll Love These Muffins

• Naturally Sweetened: We use ripe bananas, applesauce, and a touch of maple syrup for that perfect hint of sweetness.
• Moist and Fluffy: No dry muffins here! Yogurt and fresh fruit keep every bite tender and satisfying.
• Wholesome Ingredients: Think oats, almond flour, and whole wheat flour instead of bleached white flour.
• Family-Friendly: Great for kids and adults alike, these muffins are perfect for breakfast, snacks, or dessert.

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Recipe: Healthy Fruit Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 muffins

Ingredients:

• Dry Ingredients:
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
• Wet Ingredients:
  • 2 large ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp pure vanilla extract
• Add-Ins:
  • 1 cup chopped fresh fruit (e.g., blueberries, diced apples, or chopped strawberries)
  • Optional: 1/4 cup chopped nuts or unsweetened shredded coconut

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Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
2. Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
3. Prepare the wet ingredients: In a medium bowl, mash the bananas until smooth. Stir in the applesauce, maple syrup, Greek yogurt, egg, and vanilla extract until well combined.
4. Combine: Gradually add the wet ingredients to the dry ingredients. Stir until just combined; avoid overmixing. Fold in the chopped fresh fruit and any optional add-ins.
5. Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Nutritional Information (per muffin):

• Calories: 140
• Protein: 4g
• Carbohydrates: 22g
• Fiber: 3g
• Sugars: 8g (natural sugars)
• Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 15mg
• Sodium: 110mg

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Tips for Customization:

• Go Nut-Free: Swap almond flour for oat flour and skip the nuts.
• Make Them Vegan: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use a plant-based yogurt.
• Switch Up the Fruit: Try raspberries, blackberries, or even chopped peaches for variety.

Enjoy these muffins with a smear of almond butter, a dollop of yogurt, or just as they are. They’re perfect for meal prep and freeze beautifully for up to three months. Happy baking!