I’m all for eating healthy. But did you know that a vegan muffin at a bakery or grocery store can set you back as much as $3.75!? That’s for one muffin, people. The thought of my husband spending upwards of $15 a week on muffins makes me, well, sad. So I set out to make my OWN muffins, filled with healthy ingredients such as whole wheat flour, fruit, nuts and of course – lots of love! This easy recipe yields 18 muffins and it costs considerably less (especially when you have plenty of ingredients leftover to make ‘em again and again!).
Yummy Fruit & Nut Muffins
- Utensils: One medium bowl, one large bowl, one spatula, food processor, muffin/cupcake liners and muffin tin
- 3 cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
- 1 teaspoon Simply Organic Cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg or allspice
- 1 Tbsp. Bob’s Red Mill Pure Baking Soda
- 1 cup chopped nuts of your choice (I prefer pecans or walnuts)
- 1/2 cup Spectrum Naturals Organic Canola Oil (or coconut oil)
- 2 Tbsp. distilled white vinegar
- 1 1/2 tsp. organic vanilla
- 1/2 cup organic sugar
- 1/2 cup organic brown sugar
- 3/4 cup Greek yogurt (OR keep it vegan with mashed banana OR applesauce OR puréed silken tofu – basically, you want to use something moist and healthy)
- 2 1/2 cups fruit, sliced into small pieces (I used peaches)
1. Toss nuts in food processor to chop.
2. In a big bowl, combine pastry flour, cinnamon, salt, nutmeg/allspice, baking soda and chopped nuts.
3. In a smaller bowl, mix together oil, vanilla, sugar, brown sugar, yogurt and sliced fruit.
4. Add wet ingredients to dry ingredients and mix well – just long enough to get the dry stuff moist.
5. Drop mixture into lined muffin tin.
6. Optional: If you want to get a bit fancy, top the muffins with bits of nuts, fruit or a few dry oats.
7. Bake at 400 for 20 minutes or until done. (Remember, you are using whole wheat so they will be darker.)
Dana Zucker is a home cook that likes to do it her way! She gets creative with nutritious ingredients to keep her active family—teenage twins and a vegan, triathlete husband—healthy and happy. Cooking with organic, local and whole food ingredients is key, whether she’s whipping up an early-morning breakfast, prepping afterschool snacks or getting dinner on the table at 10 p.m. Dana says, “We do eat out sometimes, and even cheat with some pre-made foods. But I try to balance making delicious foods with the reality of a busy schedule.” Dana’s recipes are a great starting point to find a style of cooking that works for your family. Her advice? Keep it real—and keep it easy!