Fruit and Nut Muffins

March 4, 2019  •  Breads, Breakfast,

I love recipes that you can pretty much throw anything into which is why I like muffins. I’m also obsessed about food waste, which led to these muffins.Two pears that had been baked with vanilla sugar were sitting in the refrigerator, and it came to me: puree them and go from there. I used a variety of dried fruit in this but you can use any or all or something else. Nuts optional!

Fruit and Nut Muffins
Prep time
Cook time
Total time
Serves: 18
  • 1½ cups dried fruit (I used dates, blueberries, and cherries)
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 cup whole oats
  • 1 cup wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 teaspoon almond extract (or vanilla)
  • ½ cup sugar
  • ½ cup oil (I used EVOO)
  • 1 cup fruit puree (I used pureed pears but applesauce works well)
  • ½ cup sliced almonds (or other nuts of choice)
  1. Cover dried fruit with boiling water and let set for 5-10 minutes to slightly rehydrate the fruit.
  2. While the fruit is rehydrating, combine the flours, oats, bran, baking powder and soda, salt, and cinnamon and stir until well mixed.
  3. In a separate bowl, combine the eggs, extract, sugar, oil, and fruit puree and stir together. Add this into the dry ingredients and mix just until combined. Add the dried fruit and the nuts and stir to incorporate.
  4. Portion into 18 muffin tins lined with paper or silicone liners and bake at 375 degrees until a toothpick inserted in the center comes out clean, about 20 minutes. Cool on a wire rack. Freeze leftover muffins in a covered cotnainer.


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