Whole Wheat Fruit Muffins
Serves 12
10 mins prep
20 mins cook
30 mins total
Moist, flavorful muffins made with whole wheat flour, fresh fruits and veggies and just a little bit of brown sugar. The perfect mid afternoon snack or healthy dessert.
Preheat your oven to 425°, line your cupcake tins and set aside for now
Line a 12 cup muffin tin and set aside for now
In a large bowl, combine 1 1/2 cups of whole wheat flour with 1 1/2 teaspoons of baking soda, 1 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and a pinch of cloves
In a separate bowl, whisk 2 large eggs with 1/2 cup of brown sugar, 1/4 cup of a neutral oil, 1 teaspoon of pure vanilla extract and 1 cup of mashed bananas until fully combined
Add the wet ingredients into the bowl with the dry ingredients and mix until mostly combined
Add 3/4 cup of blended orange pulp, 1/2 cup of orange juice, 1 cup of grated apple and 1/3 cup of raisins, dried cranberries or other dried fruit (optional) and mix until evenly distributed
Divide the batter between 12 full size liners or 48 mini liners
Bake 425° oven for 6-8 minutes and then reduce the oven temperature for 350 degrees and bake until a toothpick will come out of the middle of a muffin clean. This should take about 12 minutes total for mini muffins and around 18 minutes total for full sized muffins
Store leftovers in an airtight container at room temperature or the refrigerator for up to 5 days
