These Oatmeal Fruit and Nut Muffins are a healthy and delicious treat, perfect for breakfast or a snack. Packed with dried fruits, nuts, and fresh apple and banana, they provide natural sweetness and energy. Easy to prepare and versatile, they’re great for on-the-go or as a wholesome addition to your meal.
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 1 cup oatmeal (100 g)
- 50 g (1/3 cup) cranberries
- 50 g (1/3 cup) dried apricots, chopped
- 60 g (1/2 cup) nuts (your choice), roughly chopped
- 1 banana, sliced
- 1 apple, sliced into small pieces
- 50 g (1/2 cup) oat flakes
Directions
- Preheat Oven:
- Preheat your oven to 180°C (360°F).
- Prepare Ingredients:
- Slice the banana and apple into small pieces.
- Chop the dried apricots into smaller bits.
- Roughly chop the nuts.
- Mix Ingredients:
- In a large bowl, combine the oatmeal, cranberries, dried apricots, nuts, banana slices, and apple pieces. Mix well.
- Add Oat Flakes:
- Add the oat flakes to the mixture and stir until everything is well combined.
- Transfer to Muffin Tin:
- Grease a muffin tin with vegetable oil or line with muffin liners.
- Spoon the mixture into the muffin cups, filling them about 3/4 full.
- Bake the Muffins:
- Bake in the preheated oven for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Serve:
- Let the muffins cool slightly before removing them from the tin.
- Serve the muffins warm or at room temperature.
Serving Suggestions
- Enjoy these muffins with a dollop of Greek yogurt or a drizzle of honey.
- Pair with a cup of coffee or tea for a delightful breakfast or snack.
- Pack them as a wholesome treat in lunchboxes.
Cooking Tips
- Use overripe bananas for a sweeter and more moist muffin.
- Substitute cranberries and apricots with your favorite dried fruits like raisins or dates.
- Toast the nuts lightly before adding them for extra flavor.
Nutritional Benefits
- Oatmeal: Provides fiber for digestive health.
- Fruits: Rich in vitamins, minerals, and antioxidants.
- Nuts: Packed with protein and healthy fats.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by using certified gluten-free oats.
- Dairy-free, depending on optional toppings or additions.
Nutritional Facts (per muffin, approximate)
- Calories: 120
- Protein: 3 g
- Fat: 6 g
- Carbohydrates: 16 g
- Fiber: 2 g
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Packed with natural sweetness and nutrients.
- Simple to make with pantry staples.
- Perfect for meal prepping and quick snacks.
- Customizable with your favorite fruits and nuts.
Conclusion
These Oatmeal Fruit and Nut Muffins are a delightful way to start your day or satisfy your snack cravings. They’re nutritious, easy to make, and full of flavor. Whether enjoyed fresh out of the oven or as a grab-and-go snack, they’re a recipe you’ll come back to time and again.
Frequently Asked Questions
- Can I use instant oats? Yes, but the texture may be slightly softer than with rolled oats.
- Can I replace the banana? Substitute with unsweetened applesauce or mashed pumpkin for a different flavor.
- What nuts work best? Walnuts, almonds, or pecans are great choices.
- Can I skip the nuts? Yes, you can replace them with seeds like sunflower or pumpkin seeds.
- Can I make these muffins vegan? Use a flax egg (1 tablespoon flaxseed + 3 tablespoons water) instead of the egg.
- Can I add spices? Yes, cinnamon or nutmeg complements the flavors well.
- What if I don’t have muffin liners? Grease the muffin tin thoroughly to prevent sticking.
- Can I use fresh cranberries? Yes, but they may add more tartness compared to dried cranberries.
- Can I add sweeteners? If you prefer sweeter muffins, add 1-2 tablespoons of honey or maple syrup.
- How do I reheat frozen muffins? Microwave for 30-60 seconds or bake at 150°C (300°F) for 5-10 minutes.