Recipe: Fruit, Nut, or Berry (or whatever you want them to be) Whole-Wheat Muffins

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Whole-Wheat Muffins from 100 Days of Real FoodOh muffins, how do I love thee? Let me count the ways… First, you can serve these muffins as part of breakfast, lunch, or just by themselves as a snack. Second, they really are easy to make and with so many possibilities of what you can add to the muffin batter I am certain you will find a combination that you (and your kids) will love. Third, my kids scarf down their beloved customized versions, and I feel good about what they are eating. And last but not least, they freeze beautifully!!

I definitely have to give credit to my 5-year-old daughter for inspiring me to make these whole-wheat muffins. She got very excited one morning when I asked her what she wanted for breakfast and responded with “blueberry muffins!” We had not made muffins in years and I think she likes the idea of them because, well, the shape is strikingly similar to a cupcake! Once we got started my creative juices started flowing….these don’t just have to be blueberry muffins! I put strawberries in some and some leftover pear that I had on hand in others…and why not raisins? My 3-year-old loves raisins. So anyway, you get the idea how you can take the plain batter and add whatever flavors your heart desires. Make one big batch that’s all the same or each one different…and most importantly, have fun with it!

4.5 from 37 reviews
Fruit, Nut, or Berry (or whatever you want them to be) Whole-Wheat Muffins
Serves: Makes 12 Muffins
  • 1½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ¼ cup oil (I used coconut oil)
  • ¾ cup orange juice or apple juice
  • About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
  • Muffin/Cupcake liners
  1. Heat oven to 400 degrees F.
  2. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
  3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix.
  4. Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
  5. Line a muffin pan with liners and fill ⅔ to ¾ of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon.
    Here are some options to consider for the fillings:
    - blueberries
    - diced strawberries
    - peeled and diced pears
    - applesauce
    - either diced or mashed up bananas and chopped walnuts
    - raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)
    - grated carrot and chopped walnuts
    - orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
    - a mix of dried fruit bits
    - jelly
  6. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date.
*This is a nut-free recipe if the optional nuts are not added. Nutmeg is not actually a nut.

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549 comments to Recipe: Fruit, Nut, or Berry (or whatever you want them to be) Whole-Wheat Muffins

  • think i may have to try these. i was planning on making strawberry muffins tomorrow anyway, sooo i’ll try yours:) i’m sure they will be a bit healthier!

    making them to go with that cynthia rylant book for kids about a house. in it she talks about strawberry muffins. it’s lovely.

    the girls may love it…
    Let’s go Home: the wonderful things about a house.

    LOVE this blog!
    miss you.


    • Thank you Heidi…I will have to check out that book to go along with our muffins next time. Please tell me how they turn out and if your kids like them! :)

  • Kate Luxon

    I made these muffins after work tonight since we were having “breakfast for dinner”. They were so easy to make and soooo yummy. Connor ate 2 along with his organic scrambled eggs. We put blueberries and raspberries in ours. Thanks for another great recipe!

  • Lisa

    I made these muffins the other night and they turned out great! I added a variety of fruit as you had suggested. I never heard of OJ in muffin batter but glad I found such a recipe!

    Thanks for the healthy recipe…keep it up! I also look forward to your recipes!

  • Natasha

    Thank you for this blog and the information and recipes it provides. My family loved the banana pancakes and the muffins.

  • […] some whole wheat muffins, some with fresh strawberries and some with apples and walnuts. I  used another recipe from “The Food Illusions”. I tweaked it a little and used apple sauce instead of orange […]

  • Kristi Billingsley Toms

    Hey Lisa,
    I made these for the first time the other day and my hubs loved them; alas, my picky eaters weren’t too fond. I plan on trying them again; just different add ins. Have you ever tried them w/ peanut butter?

    • I am sorry to hear that, but I completely understand picky eaters! Only if I could have a dollar for every time my 3-year-old says “yucky” just because of the way something looks without even trying it. Back to the muffins though…for starters, what do your kids really like, what are some of their favorite things you could considering adding in there? I have not tried them with peanut butter yet, but I do think that could work. I do know of one person who used applesauce instead of orange juice, although I don’t know how much that would change things. Why don’t I experiment with the peanut butter thing tomorrow and let you know how it works out…also, let me know if there is anything else they love that might entice them to eat it if it was added in!

  • Genny

    Made these just a few minutes ago to pair with some leftover quiche for dinner, and between myself, my 1, and my 2 year old, there are only 7 left and they are still asking for more! Make that 6…my son just stole one…oh well, at least they’re healthy to some degree! :)

    We didn’t have any orange juice, so I used a combination of pineapple juice and pomegranate juice that we did have, I subbed coconut oil for the canola/vegetable oil, and I ground my own soft winter wheat right before mixing it all up. They still turned out great. I think I would have preferred them a little sweeter, so I may try adding a little more honey next time, but they were still delicious and the kids didn’t seem to mind at all. Thanks for the great recipes!

  • […] Whole-wheat muffins (pictured below) with a side of fresh fruit and a hard boiled egg […]

  • Janiek

    I tried making these and followed the recipe and made it with forest fruits.
    Yet somehow, they came out al soggy… I put them in the over for 35(!!) minutes in the hope of getting them harder but nothing would help. Where could I have gone wrong?



    • 100 Days of Real Food

      Are you sure you had your oven on the right setting? One time my friend’s son accidentally turned her oven down in the middle of baking…it took her forever to figure out what went wrong!

  • Karis

    I always use organic applesauce instead of oil in my muffins, delicious! Is the orange juice supposed to be a natural sweetener? Just trying to figure out why that is needed.

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