Whole Wheat and Fruit Muffins Recipe

Name: Whole Wheat and Fruit Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 2 cups white pastry flour; 2 cups oatmeal; 1 cup brown sugar (slightly packed); 2 ½ teaspoons baking powder; ½ teaspoon baking soda; 4 eggs; 2 cups buttermilk; ½ cup light extra virgin olive oil; 1 12-2 cups berries (juicy types of fruit) or 1 12-2 cups fruit (juicy types of fruit)

Servings: persons

2 cups whole wheat flour
2 cups white pastry flour
2 cups oatmeal
1 cup brown sugar (slightly packed)
2 ½ teaspoons baking powder
½ teaspoon baking soda
4 eggs
2 cups buttermilk
½ cup light extra virgin olive oil
1 12-2 cups berries (juicy types of fruit) or 1 12-2 cups fruit (juicy types of fruit)

1
Mix the first 5 dry ingredients together in a bowl.
2
Beat the eggs in a separate bowl.
3
Add the buttermilk and oil to the egg mixture.
4
Add the egg mixture to the dry ingredients and mix.
5
Add the fruit.
6
Use large size muffin tin.
7
Bake appoximately 30 minutes at 350 degrees.
8
Peaches, juicy pears, cherries, and all kinds of berries work well.
9
Fruits like apples are two dry for this muffin.

1856

kcal

Calories

134

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 cups white pastry flour, 2 cups oatmeal, 1 cup brown sugar (slightly packed), and more.

Yes, Whole Wheat and Fruit Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat and Fruit Muffins

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