Delightful Fruit & Nut Muffins Recipe

In a hurry but don't want to fall for that pop-tart? Make a batch of these delicious muffins ahead of time and you'll always have a quick and healthy snack on hand.

It's the same old story. Hunger strikes and all that's in the fridge is the last piece of that apple pie your husband brought home and that you've been avoiding all week. You look in the cupboard but all you see in the instant snack category is a bag of potato chips. So you go for the pie - at least it's got apples, and apples are good for you, right?

A Healthy Snack

Ever hear the saying that success happens when preparation meets opportunity? Everyday a person is presented with a plethora of opportunities to choose either a healthy snack or an unhealthy one. Success comes when a person is prepared for each of those opportunities. Prepare by having healthy alternatives on hand so you don't go for the apple pie or the pop-tart out of desperation.

It's important to note that eating healthy & wholesome foods doesn't mean that taste has to go out the window. Fruit & Nut Muffins are not only high protein and high fiber, made with wholesome ingredients, and a quick and healthy meal - more importantly, they're also delicious.

The ingredient list may seem a bit daunting, but these addictively good muffins are worth the effort. Make a double batch and keep half of them in the fridge; they'll stay good for at least a week in an airtight container. Freeze the other half and take out a few as needed. Try them for breakfast, lunch, dessert, or whenever those sweet tooth cravings appear.

Delightful Fruit & Nut Muffins Recipe


  • 1/3 c. Soy Flour
  • 1/4 c. Brown Sugar (packed)
  • 1 c. Whole Wheat Flour
  • 1/3 c. Wheat Germ
  • 1 c. Almond Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 3/4 tsp. Salt
  • 2 lg. Eggs (slightly beaten)
  • 1 c. Plain Yogurt
  • 1 lg. Banana (ripe and mashed)
  • 1 tsp. Vanilla Extract
  • 1/3 c. Vegetable Oil
  • 1/2 c. Raisins
  • 1/2 c. Dried Apricots (chopped)
  • 1 med. Apple (peeled, cored and diced)
  • 1/2 c. Pecan or Walnut Pieces


  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients (except for nuts and dried fruit) in large mixing bowl.
  3. Combine all wet ingredients (including mashed banana) in another bowl.
  4. Pour wet ingredients into dry ingredients and mix until incorporated.
  5. Add dried fruit and nuts and mix again. Batter will be lumpy.
  6. Fill well-oiled or lined muffin tins 2/3 full.
  7. Bake for 18-20 minutes. Tops should be lightly browned.
  8. Let cool for 10 minutes before removing from tins.
  9. Makes 12 medium muffins.

If almond flour isn't available, grind whole almonds in a spice grinder instead. Also, for a little more excitement, try substituting currants, dried cranberries or chopped dates for the raisins.

Post a Comment