Whole-Wheat Breakfast Fruit & Nut Muffin

Packed with hearty nutrients to start your day right, these easy muffins can be made ahead of time and grabbed “on-the-go.” Adding fruit to the recipe is a great way to help reach the minimum of 5 servings of fruits and vegetables we need each day. Some fruit/nut combinations to try: blueberries; diced strawberries; raisins/chopped pecans; grated carrot/chopped walnut; peeled and diced pears. 

Ingredients

• 1 1/2 cups whole-wheat flour 
• 1/2 teaspoon salt 2 teaspoons baking powder 
• 1/2 teaspoon ground cinnamon 
• 1/8 teaspoon nutmeg 
• 2 eggs
• 2 Tablespoons honey 
• 1 teaspoon pure vanilla extract 
• 1/4 cup oil (coconut or olive) 
• 3/4 cup orange juice or apple juice 
• 1 cup of total filling (berries or chopped fruit, nuts, etc.) 

Directions 

Preheat the oven to 400 F (200 C). Line 12 muffin cups with paper liners or grease with olive oil. 

In a large bowl with a fork or whisk, mix flour, baking powder, cinnamon, and nutmeg. Make a well in the center of the dry ingredients. 

Pour in the eggs, honey, vanilla, oil, and orange juice. Mix until just combined; do not overmix. 

Stir in the fruit/nut filling. Spoon the mixture into the muffin cups. 

Bake for 10-15 minutes until a toothpick comes out clean and the muffins are golden brown. Cool in the pan for 2 to 3 minutes. Serve warm or turn out onto a wire rack to cool completely. (Can also be frozen.) 

Makes 12. 

Source: www.100daysofrealfood.com