• Breakfast fruit muffins

    1 vote
    Breakfast fruit muffins
    Prep: 10 min Cook: 30 min Servings: 12
    by Micheline
    120 recipes
    These muffins are light, quick, easy to make because you use frozen fruits readily available in your freezer. You can whip up a batch in no time.


    • 1 1/2 cups whole wheat flour
    • 1/4 cup white sugar
    • 2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 cup apple sauce or 1 medium bananas mashed or frozen and thawed, equivalent to 1/2 cup (replaces the oil in the recipe and naturally sweetens the muffins). I always freeze some of my ripen bananas for this recipe.
    • 2 eggs
    • 1/2 cup plain greek yogourt
    • 1/4 cup butter, melted and slightly cooled
    • 1 tsp vanilla
    • 1 cup frozen fruit(s) of your choice (THAWED SLIGHTLY) (Strawberries, raspberries, mangos, blueberries, apples, rhubarb)
    • NOTE: You can try 1/2 cup rhubarb with 1/2 cup strawberries or 1/2 cup mangos with 1/2 cup blueberries or 1/2 cup blueberries with 1/2 cup raspberries)


    1. Pre-heat oven to 350 degrees F. Combine the flour, baking soda and baking powder in a bowl. In another bowl, combine the sugar, yogourt, banana OR apple sauce, eggs, butter and vanilla. Slowly fold the dry mixture into the wet mixture with a spatula. Lastly, add the fruit(s) (slightly thawed) and fold gently as not to break the fruit(s).
    2. Pour into prepared and oiled muffin pan and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted in the middle of a muffin. Makes 12 delicious muffins.

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    • ShaleeDP
      My daughter will enjoy making this.

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