We had some strawberries that needed to be used… and I love having healthy muffins around.
So I found a recipe for healthy, yummy fruit muffins from Buttercream Barbie and altered the recipe a bit.
They turned out great!
Dense enough to be a filling snack, but light enough that you don’t feel that you just ate an entire meal. In my opinion, the perfect “have around the house” muffin!
Wholesome Fruit Muffins
Adapted from Buttercream Barbie who adapted it from Cooking Light, Jan 2006
1 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup wheat germ
1/4 cup wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup oats
1 1/3 cups fresh berries or fruit (I used fresh strawberries)
1 cup Almond Milk (unsweetened, regular)
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats. Make a well in center of mixture. Combine milk, oil, and vanilla; add to flour mixture, stirring just until moist. Stir in boiling water. Gently stir in fresh fruit/berries.
Spoon batter into muffin cups coated with cooking spray.
Bake at 375 degrees F for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans and cool on a wire rack.