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Healthy Nectarine Muffins Recipe

Healthy Nectarine Muffins Recipe

Deliciously moist and wholesome muffins packed with fresh nectarines and whole grains, perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 0.18
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 teaspoon Salt
Wet Ingredients & Fruit
  • 2 large Nectarines diced, skin on or off
  • 0.5 cup Unsweetened Applesauce or mashed ripe banana
  • 0.33 cup Maple Syrup
  • 1 large Egg or flax egg equivalent
  • 0.25 cup Milk dairy or non-dairy
  • 2 tablespoons Melted Coconut Oil or melted unsalted butter
  • 1 teaspoon Vanilla Extract

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the applesauce, maple syrup, egg, milk, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the diced nectarines, reserving a few small slices for topping if desired.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Top with reserved nectarine slices if using.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra crunch, toss the diced nectarines with 1 teaspoon of turbinado sugar before folding them into the batter. These muffins store well in an airtight container at room temperature for up to 3 days, or can be frozen for up to 3 months.