Start your day with these wholesome Sour Cherry and Fig Whole Wheat Muffins. They make a nutritious breakfast or anytime snack.

Hearty muffins with dried cherries, nuts, and seeds in paper liners fill a red gingham cloth lined basket.

These healthy muffins are packed with fiber-rich whole wheat flour, dried sour cherries, figs, assorted seeds, carrots, apples, and pineapple. Similar to a morning glory muffin, but more dense and nourishing, perfect for on-the-go snack. For a lighter muffin try my Blueberry Bran Muffins.

Enjoy these homemade muffins just like I make them or try with these optional ingredients.

Dried Sour Cherries – any variety of dried fruit works well in this recipe, such as dried blueberries, raisins, or cranberries. Regular dried cherries can also be used.
Optional seeds – hemp seeds and flax seed also go well with this muffin recipe.

Homemade Muffin recipes

Fresh and warm from the oven, nothing beats a homemade muffin!

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Sour Cherry and Fig Whole Wheat Muffins

Laureen King

Nutritious and delicious, these Sour Cherry and Fig Whole Wheat muffins are perfect for a healthy breakfast or snack.

4.56 from 9 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Breakfast, Homemade Snack, Muffins

Cuisine American

Servings

Calories 452 kcal

Ingredients

2 cups whole wheat flour
3/4 cup sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup chia seeds
3/4 cups shredded coconut
1 cup dried sour cherries
1 cup dried figs chopped
2 cups grated carrots
1 apple shredded
1 can crushed pineapple 8oz size, drained
3 eggs
2/3 cup sunflower oil any vegetable oil will work
1 teaspoon vanilla

Instructions

Preheat oven to 350ºF.
Line muffin pans with paper baking cups.
In a large bowl whisk together flour, sugar, cinnamon, baking powder and salt.
Mix the seeds, coconut, figs and sour cherries into the flour mixture.
Stir in the shredded carrots, apple and pineapple, combine well.
In a separate bowl blend together the eggs, oil and vanilla.
Pour the egg mixture into the other ingredients and stir until incorporated. (do not over-mix).
This batter will be very thick.
Divide the batter into baking cups. They will be piled high!
Bake at 350ºF for 30-40 minutes until the tops are golden brown.
Remove from oven and place on wire rack to cool.

Nutrition

Calories: 452kcalCarbohydrates: 59gProtein: 9gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 41mgSodium: 135mgPotassium: 488mgFiber: 9gSugar: 34gVitamin A: 4023IUVitamin C: 7mgCalcium: 120mgIron: 3mg

Keyword healthy muffins

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