Total Time
Prep 15 mins
Cook 20 mins

A healthy muffin that contains fruit and nuts. You can substitute other dried fruits as well. Or add extra raisins, currants, craisins in place of the chocolate chips.

Ingredients Nutrition


  1. Preheat oven to 400 F.
  2. Line muffin pans with paper liners.
  3. Blend wet mix ingredients and mix well.
  4. Add dry ingredients until just blended.
  5. Spoon into pans and bake for 15-20 minutes.
Most Helpful

2 5

unfortunately we weren't crazy about these. I found them really dry. I don't usually like things sweet so I was pleased that the recipe only called for 1/4 could've used a little more though. I didn't use the choco chips, so perhaps that could've made the difference. I will continue my search for the perfect muffin...

5 5

These are like yummy trail mix in a lovely earthy-textured muffin. I made a few subs- I used buttermilk rather than yogurt, sucanat instead of sugar and whole wheat pastry flour rather than white. They turned out really well. I really liked the texture; they are a little coarse and bran-y but not terribly strongly bran flavored and they don't have the spongy texture of other bran muffins. The bran just adds a little roughness to the texture and makes the muffins overall lighter, I think. I thought the coconut was a really nice touch, and I really liked the chocolate chips, which I don't normally like in baked goods other than cookies. I think these would make a really great after-school snack, though we ate them for breakfast. I really did love these- I liked the fact that they had 2 different kinds of dried fruit, nuts (I used walnuts), chocolate chips and coconuts- just a total smorgasbord. Like I said, like trail mix in a muffin. Good moistness and I really enjoyed the texture, but don't expect a cake-like muffin; its a little more bready. A keeper in my book. I loved these and I'm looking forward to making them again, maybe with some variations.