Oat and Fruit Muffins with whole wheat


When you need something warm and comfy for breakfast (like when your baby’s been up all night getting rid of everything he ate the day before), these muffins are a nice treat. They’re soft and filling, and the recipe makes 18 muffins so there are plenty left to freeze for later.


  • 1 c. apples, peaches or apricots (canned or fresh), drained and chopped
  • 2 c. whole wheat flour
  • 3/4 c. sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 c. quick oats
  • 2 eggs, beaten
  • 1 c. milk
  • 1/4 c. oil or melted butter



Preheat oven to 350 degrees. Grease 18 muffin cups or line with paper cup liners.

In a large bowl, stir together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Add oats and fruit. Stir to coat fruit.


Combine eggs, milk and oil in a separate bowl. Add to dry ingredients, stirring just until moist.

Fill muffin cups about 3/4 full with batter. Bake 35 minutes or until browned and a toothpick inserted in the middle comes out clean.

Let cool slightly before removing from the muffin tin. Serve immediately and freeze the leftovers for later use.



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