• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art and the Kitchen
  • Home
  • Recipes
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Breakfast Brunch Recipes

    Sour Cherry and Fig Whole Wheat Muffins

    February 15, 2015 by Laureen King

    Share
    Pin
    Tweet
    Jump to Recipe

    This tasty recipe for Sour Cherry and Fig Whole Wheat Muffins is excellent as a breakfast muffin or anytime snack.

    sour cherry and fig whole wheat muffins 2

    A very filling, dense muffin, not the kind that almost taste like a cupcake. Sour Cherry and Fig Whole Wheat Muffins are packed with nutrition. Ingredients include an assortment of seeds, carrots, apple, pineapple and whole wheat. This recipe adapts my Fuel to Go Muffins which uses multigrain flour.

    sour cherry fig whole wheat muffins 1

    Sour Cherry and Fig Whole Wheat Muffins

    Laureen King
    This tasty recipe for Sour Cherry and Fig Whole Wheat Muffins is excellent as a breakfast muffin or anytime snack.
    4.50 from 8 votes
    Prevent your screen from going dark
    Print Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breakfast, Homemade Snack, Muffins
    Servings 1 dozen

    Ingredients
      

    • 2 cups whole wheat flour
    • 1 cup sugar
    • 1 tablespoon cinnamon
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ¾ cups shredded coconut
    • ½ cup sunflower seeds
    • ½ cup pumpkin seeds
    • ¼ cup chia seeds
    • ¼ cup hemp seeds
    • 1 cup dried sour cherries
    • 1 cup dried figs chopped
    • 2 cups grated carrots
    • 1 apple shredded
    • 1 can crushed pineapple 8oz, drained
    • 3 eggs
    • ⅔ cup sunflower oil any vegetable oil will work
    • 1 teaspoon vanilla

    Instructions
     

    • In large bowl mix together flour, sugar, cinnamon, baking powder and salt.
    • Add all the seeds, coconut, figs and sour cherries.
    • Stir in carrots, apple and pineapple, combine well.
    • In separate bowl stir together eggs, oil and vanilla.
    • Add egg mixture to other ingredients, combine just until incorporated (do not over mix).
    • Batter will be very thick.
    • Line muffin pans with paper baking cups.
    • Divide batter into baking cups. (will be piled high)
    • Bake 350 degrees for 30-40 minutes until tops are golden brown.
    Tried this recipe?Let us know how it was!

    Sour Cherry and Fig Whole Wheat Muffins

    Sour Cherry and Fig Whole Wheat Muffins

    sour cherry fig whole wheat muffin

    Share
    Pin
    Tweet

    More Breakfast and Brunch Recipes

    • Best Banana Bread
    • Best Banana Muffins
    • Easy Sour Cherry Sauce
    • How to make perfect Strawberries and Cream Oatmeal

    Reader Interactions

    Comments

    1. Rachel (LittleChefBigAppetite)

      February 16, 2015 at 12:13 pm

      These look delicious! And they're packed with so much good stuff!

      Reply
      • Laureen King

        February 16, 2015 at 6:52 pm

        Thanks Rachel, and they taste terrific!

        Reply
    2. Tara

      February 19, 2015 at 9:07 am

      5 stars
      Oh my don't those look fantastic!! Love how big and chunky they are!

      Reply
      • Laureen King

        February 19, 2015 at 10:01 am

        Thanks Tara, filling and delicious!

        Reply
    3. Lindsay

      February 19, 2015 at 9:25 am

      5 stars
      Wow! So much good stuff in these muffins! They sound delicious!

      Reply
      • Laureen King

        February 19, 2015 at 10:01 am

        Thanks Lindsay.

        Reply
    4. Kimberlee

      March 31, 2015 at 1:20 pm

      These look and sound amazing - can't wait to try them. I found your blog via pinterest when looking for hemp seed recipes.

      Reply
      • Laureen King

        March 31, 2015 at 3:17 pm

        Thank you Kimberlee, I love hemp seed, I sprinkle that stuff on everything!

        Reply
    5. Vicky

      February 05, 2019 at 6:05 am

      5 stars
      Made them and they are just awesome! Once I substituted dates for figs and it was good too!

      Reply
      • Laureen King

        February 06, 2019 at 5:49 am

        Terrific Vicky, yes dates are so yummy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

    Sign Up for Our Weekly Newsletter

    Seasonal Favorites

    slice of creamy New York Cheesecake on a plate

    Tall and Creamy New York Cheesecake

    pan seared meatballs with rich creamy sauce in cast iron pan

    Swedish Meatballs

    Bowl of ham and bean soup garnish with slice of garlic toast.

    Ham and Bean Soup

    Soup with chunks of ground turkey, vegetables simmered in a tomato beef broth served in a black bowl

    Italian Turkey Burger Soup

    Freshly baked pretzels on parchment paper

    Bread Machine Pretzels

    Dutch oven filled with soup of tortellini, vegetables, sausage and ground beef.

    Hearty Tortellini Soup

    Footer

    ↑ back to top


    • Privacy Policy
    • Copyright
    • Sign Up for emails to get the latest recipes and updates!
    • Contact
    • About

    Copyright © 2022 Art and the Kitchen