Name: Sour Cherry and Fig Whole Wheat Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups whole wheat flour; 1 cup sugar; 1 tbsp cinnamon; 2 tsp baking powder; 1/2 tsp salt; 3/4 cups shredded coconut; 1/2 cup sunflower seeds; 1/2 cup pumpkin seeds; 1/4 cup chia seeds; 1/4 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; 2/3 cup sunflower oil (any vegetable oil will work); 1 tsp vanilla

Jump to Recipe

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

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 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

Print Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Breakfast, Homemade Snack, Muffins

Servings 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!

Comments

Rachel (LittleChefBigAppetite)

February 16, 2015 at 12:13 pm

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

- Laureen King
  
  February 16, 2015 at 6:52 pm
  
  Thanks Rachel, and they taste terrific!
  
Tara

February 19, 2015 at 9:07 am

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

- Laureen King
  
  February 19, 2015 at 10:01 am
  
  Thanks Tara, filling and delicious!
  
Lindsay

February 19, 2015 at 9:25 am

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

- Laureen King
  
  February 19, 2015 at 10:01 am
  
  Thanks Lindsay.
  
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.

- Laureen King
  
  March 31, 2015 at 3:17 pm
  
  Thank you Kimberlee, I love hemp seed, I sprinkle that stuff on everything!
  
Vicky

February 05, 2019 at 6:05 am

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

- Laureen King
  
  February 06, 2019 at 5:49 am
  
  Terrific Vicky, yes dates are so yummy!

Sour Cherry and Fig Whole Wheat Muffins

Ingredients 1x2x3x

Instructions

More Breakfast and Brunch Recipes

Reader Interactions

Comments

Leave a Reply Cancel reply

Ingredients