Fruit & Nut Muffins

These whole wheat muffins lean on applesauce instead of a full load of oil or butter, which keeps the fat low while adding natural sweetness and moisture. Egg whites stand in for whole eggs, and skim milk rounds out the wet ingredients for a batter that’s lighter than most fruit-studded muffins.

The flour blend is half whole wheat, half unbleached all-purpose. That mix gives you fiber and a slightly nutty flavor from the whole wheat without the dense, heavy crumb you get when you go 100% whole grain.

Raisins, chopped dates, and walnuts pack every bite with chewy, sweet, and crunchy texture. Cinnamon and nutmeg keep the spice subtle. This is a big-batch recipe that freezes beautifully, so you can pull out a muffin or two at a time for weekday breakfasts.

Chef Tips

• Chop the dates into small pieces, roughly raisin-sized. Large chunks sink to the bottom and create gummy pockets.
• Don’t overmix the batter. Stir until the dry ingredients are just incorporated. Applesauce-based batters get gummy fast with extra stirring.
• Check smaller muffins at 20 minutes. The bake time range is wide because these can go into standard or mini tins.
• Store cooled muffins in an airtight container. They stay moist for 3 days at room temperature or up to 3 months frozen.

Variations

• Swap dates for dried cranberries or chopped dried apricots for a tangier flavor.
• Replace walnuts with pecans or sunflower seeds for a nut-free school-friendly option (with sunflower seeds).
• Add a mashed banana in place of some applesauce for a banana-nut version.