Healthy Fruity Morning Muffins: My Own Recipe

Healthy Fruity Morning Muffins

Some mornings, I am really into making breakfast; it’s my favorite meal of the day, and I love to make a combination of toasty bread, fruit, salad, and eggs. As a freelancer, I’m lucky enough to be able to make the choice between spending time making breakfast or lunch most days, and I usually opt for splurging in the morning.

But some days I don’t want to, or can’t fuss about breakfast. So I  would end up skipping breakfast (and feeling crummy), and others I would end up eating something dumb, like a cookie (and feeling crummy). I decided that I needed to make myself something delicious, packed with nutrition, and freeze-able, so I would have something that was healthy AND easy in the morning, without resorting to expensive Whole Foods versions of what I knew I could make myself.

So I bring you my truly tasty Healthy Fruity Morning Muffins. They’re about 275 calories each, and have plenty of protein and most importantly, flavor; I made healthy muffins once before and never ate them because they weren’t tasty. So I went for amping up the flavor in these, first and foremost, and it worked. I pair the muffin with a soft-boiled egg for a 350-calorie breakfast (and a very satisfying one) or an apple or orange. The combination of the full flavor, whole grains, nuts and fruits means they are satisfying as can be, and I look forward to eating them—even though they end up being a healthy choice too. And they freeze beautifully. Success!

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Ever-so-gently stirring all the fruity ingredients into the batter.

I adapted my recipe from the Gourmet cookbook’s recipe for banana-nut bread, but that was just to get my start. I added lots more ingredients, subbed local honey for some of the sugar, and made it all from local whole-grains for fiber (for heart and digestive health). As you can see, it’s not a vegan recipe, but I always get organic dairy and eggs locally, and I’m OK with that.

I happened to use what I had around in terms of fruits—in this case, some kinda-old strawberries and a bruised apple, which are perfect for baking (I think frozen blueberries or pears would work too). I always keep lots of organic dried fruit around (I have a dried cherry addiction-no joke), so that served me well here.

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Adding the final touch: Just a pinch of granulated sugar mixed with cinnamon to taste


2 cups organic whole wheat flour

1/2 cup organic oats

1/2 cup organic, Fair Trade brown sugar

1/4 cup local honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 organic bananas

1/2 cup organic milk

1/4 cup organic sour cream

1/3 cup pecans

1/3 cup local pumpkin seeds

2 eggs (ideally from down the road or your town!)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 teaspoon Kosher salt

8 tbsp organic butter (1 stick)

1/2 cup dried cherries

1/3 cup organic raisins

1/2 organic apple

2/3 cup organic strawberries


-Mix dry ingredients together (flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg) and set aside

-Cream butter and sugar in a mixer for about 2 minutes on high (until creamy and a bit fluffy). Continue mixing on low speed.

-Add banana while mixing on low, then each egg; mixture will be lumpy or even curdled looking—that’s OK.

-Add sour cream, then add 1/3 of the dry mixture, while mixing on low. Then add half the milk, and 1/3 more of the dry mixture. Finally add rest of milk and rest of dry mixture until just blended.

-Stop mixing with machine, and get out your big wooden spoon and gently stir in the well-chopped pecans and whole pepitas, just until mixed in. Lastly, mix in the fruit.

-Divide batter into 14 buttered muffin tins (or cupcake sleeves, as seen here). Top with a pinch of granulated sugar and extra cinnamon if you like more flavor (the sugar just looks pretty)

-Bake at 350 for 25-30 minutes or until butter knife, inserted into a muffin, comes out clean.

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Starre Vartan is founder and editor-in-chief of and the author of the Eco-Chick Guide to Life. She's also a freelance science and environment writer who has published in National Geographic, CNN, Scientific American, Mental Floss, Pacific Standard, the NRDC, and many more. She lives on an island in Puget Sound with her partner and black cat. She was a geologist in her first career, and still picks up rocks wherever she goes.