Wednesday, April 18, 2012

Fruit Salad Lower Fat Muffins

Pineapple, banana, apple and strawberry add up to a fruit salad muffin!

These muffins are my new favorite go to treat. They are lower in fat than regular muffins and have quite a bit of fruit in them. The kids love them as a school snack and I like them with a cup of coffee (ok my husband doesn't like them but that's because they contain bananas!). The original recipe came from Anne Lindsay's cookbook, New Light Cooking which has quite a few delicious recipes to try. I've added different fruits and spice to my version but kept the whole wheat goodness of the original.

Makes 12 muffins. They will keep in an airtight container for 2-3 days but you can freeze them for up to two months! Each muffin contains about 200 calories, 5 grams of fat and 3 grams of fibre, and 4 grams of protein.
The dollop of jam adds a nice burst of flavour.
2 c whole wheat flour
2 tbsp ground flax seed
1/2 c berry sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 egg
1 tsp vanilla
3/4 c mashed banana
1/4 c grated peeled apple
1/4 c finely chopped strawberries
1/2 c crushed pineapple (drained)
1/4 c milk
1/4 c vegetable oil
1/4 c fruit jam

What to do
  1. Preheat oven to 400 degrees F.
  2. Lightly spray muffin pans with non-stick cooking spray (according to Anne Lindsay, lower fat muffins tend to stick to paper liners!)
  3. In a large mixing bowl, whisk together flour, sugar, flax, baking soda, baking powder, salt and cinnamon.
  4. In another bowl slightly beat egg.
  5. To the egg, add vanilla, all fruit, oil, and milk.
  6. Pour the egg mixture over the flour and stir to just barely combine (if you over stir the muffins will be tough!).
  7. Divide batter evenly amongst 12 muffins tins. Make a small well in the centre of each and add a little fruit jam to each.
  8. Bake for about 20 minutes.

These muffins stay moist thanks to the fruit!


  1. these look great, and i bet super moist and tasty!

  2. What a great sounding muffin! I love fruit muffins and I also love how nutritious these must be!

  3. |Wow, what an interesting version of fruit salad! Looks delicious and not too bad for you :)

  4. They look delicious, and I bet all that fruit keeps them really moist!

  5. These are adorable! Love that they have all sorts of fruit!

  6. This looks like a good candidate for my file.
    I do a lot of different muffins with oatmeal, buttermilk, honey or date sugar, and white whole wheat or whole wheat pastry flour. Then I add different fruits and flavorings. Then I don't feel guilty about having them for breakfast or afternoon tea!

    .....But what the heck is Berry Sugar???? I have coconut sugar and date sugar, but don't know that one.

    One suggestion; I always try to use jams that are low sugar(not sugar free). They taste much fruitier than regular jam. Smuckers has a few, but I really like Trader Joe's. Any jam with (1.) fruit listed 1st, and (2.) 9g. or less of sugar is good.

  7. HI
    Thanks for the question!

    Berry sugar is Castor/caster sugar – "Spelled both "caster" and "castor." The spelling castor sugar used to be the prevailing one, but caster sugar seems to be more usual now, perhaps because it is used by some sugar manufacturers on their packaging. UK castor/caster sugar is very finely granulated sugar (finer than U.S. granulated sugar) which allows it to dissolve almost instantly. In the United States, superfine sugar or the new Baker's sugar may be substituted. It is called "berry sugar" in British Columbia."