Recipe by Bina Gottdiener

Easy Fruit Muffins

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Easy Fruit Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Tree nuts - Egg - Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

There is something so satisfying about sinking your teeth into a delicious muffin. Well, what if that muffin could offer more than a comforting treat? These fluffy fruit-filled muffins are the answer. They are bursting with flavor, loaded with nutrients, and most importantly, easy to make! I specifically use frozen fruit and defrost it a bit so the juices swirl together, creating a beautiful effect that requires zero effort. I eat these for breakfast a few times a week, along with a steaming cup of hot water, ginger, and lemon, or an aromatic cinnamon latte. Major bonus: Kids love them too, and they are the perfect texture for mess-free mini muffins held by little fingers.

Yields 1 dozen

Ingredients

Easy Fruit Muffins

  • 3 cups Shibolim White Spelt Flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 3/4 cup frozen fruit, defrosted slightly and chopped (see notes below)

Directions

1.

Preheat oven to 395 degrees Fahrenheit. Line a muffin tray with paper liners.

2.

In a bowl, combine maple syrup, almond milk, coconut oil, applesauce, and eggs.

3.

Add flour, baking powder, and salt. Mix until just combined, then stir in the fruit.

4.

Divide batter between the prepared muffin cups. Bake about 15 minutes, until a toothpick inserted in the center comes out clean.

Notes:

1. Coconut oil can be a solid or a liquid. Since it is a saturated fat, it solidifies quickly at colder temperatures. For this recipe, use the oil in liquid form. (If it’s solid, zap the jar in the microwave for one minute.)

2. The coconut oil gives these muffins a slight coconut taste, so if you are not partial to that flavor, use a lighter coconut oil or any neutral oil instead.

3. Mix and match! Any fruit combo is delicious in these muffins. My favorite is chopped strawberries and whole blueberries.

4. White spelt flour is my flour of choice for all baking. It can be used in a 1:1 ratio in any recipe that calls for all-purpose flour, with no difference in taste. If you prefer whole wheat or white whole wheat flour, those are also fine (though the muffins will be dense). If using 100% whole wheat flour, you may need to add about 5 minutes to the baking time.

5. Make ahead! Prep a double batch or even more, as these muffins freeze beautifully.

Credits

Photography by Shoshi Sirkis
Styling by Anat Lobel

Recipe tags

Bina Gottdiener fluffy fruit muffins healthier baking healthy muffins
Easy Fruit Muffins

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Ruchy Lowy
Ruchy Lowy
19 days ago

Heavenly Delicious!! The first time I tasted a dietetic muffin that tastes so good!

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