Wednesday, March 18, 2009

Healthy Fruited Muffins

Healthy Fruited Muffins

I feel like it was just yesterday that I posted a recipe found on Andrea's blog, but it was in fact three days ago and here I go doing it again. The thing that intrigued me about this recipe is that you could use frozen fruit and you didn't even need to thaw it. I have had a bag of frozen fruit in my freezer for longer than I should admit. I am sure I had good intentions of making smoothies or something, but those never materialized and the fruit sat in my freezer ignored. This is a snap to prepare and even though you stir frozen berries into the batter, they plump up while baking. It's always nice to change up your breakfast once in a while so why not do it with these muffins? They are moist and not too sweet and there is a lovely freshness from the lemon zest. My frozen fruit was a mix of blueberries, raspberries, and strawberries. I would definitely encourage you to experiment with different fruits.

Healthy Fruited Muffins
(Adapted from Canyon Ranch Cooking: Bringing the Spa Home as found on Cooking Books)

3/4 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup agave nectar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
2/3 cup milk (I used 1%, it is perfectly fine to use fat-free)
2 tablespoons melted butter
3/4 cup fruit, diced if needed
1/2 teaspoon grated lemon zest

Preheat the oven 350. Lightly grease a muffin tin and set aside.

Mix the flours, baking powder, and salt medium bowl.

In another bowl, whisk beaten egg with the milk and butter, agave nectar and lemon zest. Pour these wet ingredients over the dry, then add the fruit. Fold until just combined.

Fill your muffin cups 3/4 of the way full. Bake for 15-20 minutes until a toothpick inserted in the middle of the muffin comes out clean. Cool slightly in the pan before removing to a cooling rack.

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Joie de vivre said...

Those not only look healthy, but simple! Totally doable. Thanks!

Kinton said...


I Heart healthy but yummy treats!
go ON gurl

Diana said...

Those look great! I actually have a big container of frozen blueberries in my freezer right now! Hmm...

Anonymous said...

Well why not! We've got agave...just need to grab a bag of berries. Love the lemon zest too.

Andrea said...

Your muffins are beautiful! I think using sweeter fruit was probably a good idea, my cranberries were crazy tart. But I love tart. ;-)

Sharon said...

I'm making these this weekend!

Unknown said...

just lovely!! muffins are perfect :)

Kerstin said...

I always but too much frozen fruit too, and then it ends up sitting in my freezer just taking up room. Your muffins look wonderful!

Esi said...

Thank you guys! It's been nice to have healthy breakfasts all week and Andrea, thank you for the inspiration!

vanillasugarblog said...

for healthy those sure look good! any fruit I bet could thrown in here...I've been craving raspberries for so long now

Heather said...

mmm. i love muffins for breakfast. these look yummy!

Reeni said...

Grab and go muffins are the best, especially when their healthy and full of sweet, juicy berries!

Hayley said...

I definately have to try these muffins. This is like the third time seeing them, so they must be fabulous. And so healthful. Thanks for your version Esi!

Anonymous said...

These look wonderful, I love low fat baking so I will definitely try these out.

Anonymous said...

Mine ended up a bit bluer in color but delicious. It was my first time cooking with agave syrup so I stuck to the recipe exactly, which to my surprise made the muffins not sweet at all. I think if you're using stone fruit or very ripe fresh fruit, it would be the right level of sweetness, but I made it with frozen wild blueberries which definitively needed a bit more (one couldn't tell if the muffins were savory or sweet otherwise). Thanks!