Fruit Nut Harvest Muffins
Ready In: 20 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1⁄2 cup oat bran
- 1⁄2 cup brown sugar, organic
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups yogurt
- 1⁄2 cup butter, melted
- 2 eggs
Directions
- 1. Preheat oven to 400°F Combine oats, whole wheat flour, oat bran, brown sugar, baking powder, and baking soda in a large bowl. Add optional add-ins.
- 2. Whisk together the yogurt and eggs in a small bowl. Add melted butter, whisking to combine. Gently fold the wet ingredients into the dry ones, being careful not to over mix (some lumps are fine).
- 3. Divide batter evenly among 12 muffin cups (I use non-bleached muffin papers to save clean-up time). Bake 20 to 25 minutes, until muffins are golden and firm to the touch. Allow them to cool for a few minutes, then lift them out of the tin and enjoy.
- Add-Ins (these are how you will make this recipe totally your own, unique, and completely delicious; just use whatever you prefer or have on hand). Choose at least one from each group.
- Fruits: to total one cup.
- 1/2 to 1 cup chopped fresh apple.
- 1/2 to 1 cup chopped fresh pear.
- 1/2 to 1 cup pumpkin puree.
- 1/2 to 1 cup diced banana.
- 1/2 to 1 cup dried cherries or cranberries.
- 1/2 to 1 cup raisins, dark or golden, or currants.
- 1/2 to 1 cup chopped dates.
- Nuts and Seeds: to total 1/2 cup.
- 1/4 to 1/2 cup chopped walnuts, pecans, almonds, or cashews.
- 1/4 to 1/2 cup sunflower seeds, raw or toasted.
- 1/4 to 1/2 cup pumpkin seeds, raw or toasted.
- 1/4 to 1/2 cup flax seeds.
- 1/4 to 1/2 cup sesame or poppy seeds.
- Spices:.
- 2 teaspoons grated fresh ginger, or 1 teaspoon ground.
- 1 teaspoon ground cinnamon.
- 1 teaspoon ground allspice.
- 1/2 teaspoon freshly-grated nutmeg.
- Pinch ground cloves.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off