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

Sour Cherry and Fig Whole Wheat Muffins

Course: Breakfast, Homemade Snack, Muffins
Cuisine: American
Keyword: healthy muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 452kcal
Author: Laureen King
Nutritious and delicious, these Sour Cherry and Fig Whole Wheat muffins are perfect for a healthy breakfast or snack.
Print Recipe

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: 452kcal | Carbohydrates: 59g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 488mg | Fiber: 9g | Sugar: 34g | Vitamin A: 4023IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 3mg