Fruit Muffins

Fruit Muffins

I use this recipe as a base for all of my fruit muffins. I experiment with new fruit combinations with this recipe all the time, so get creative and let me know your favourite flavours!

Makes 12
Cane sugar free, wholemeal, dairy free


– 2 cups of whole wheat flour
– 1/3 cup honey
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/4 teaspoon salt (sea salt/himalayan rock salt)
– 1 cup of milk (soy milk/almond milk/other)
– 2 tablespoons grapeseed oil
– 1 large egg, lightly beaten
– 1 1/4 cup fruit (see combinations below)


1. Preheat oven to 200 degrees (fan forced)
2. Line a 12-cup muffin pan with paper muffin cases and spray with olive oil cooking spray
3. In a large bowl combine flour, baking powder, baking soda, cinnamon and salt
4. In a small bowl whisk together the milk, grapeseed oil, vanilla, egg and honey
5. Make a well in the center of the dry ingredients and add wet ingredients
6. Stir until just combined and then fold in the fruit
7. Fill the muffin cases 2/3 of the way full and bake for 18-20 minutes or until golden and a skewer can be inserted and come out clean
8. Cool on a wire rack

My Combinations

– Blueberry Muffins (use fresh or frozen blueberries)
– Raspberry Muffins (Use fresh or frozen raspberries)
– Apple Muffins (Use fresh granny smith apples)
– Apple and Date Muffins (Use fresh granny smith apples and medjool dates)
– Apple, Strawberry and Ginger Muffins (Use fresh granny smith apples and fresh or frozen strawberries and add 2 teaspoons of ground ginger to the dry ingredients)
– Blueberry and Raspberry (3/4 cup frozen raspberries, 1/2 cup frozen blueberries)


– Toppings can be used on these muffins, I like to use sunflower seeds or coconut on top of mine. Add toppings before baking.


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