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Sour Cherry and Fig Whole Wheat Muffins

Course: Breakfast, Homemade Snack, Muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 1 dozen
Author: Laureen King
This tasty recipe for Sour Cherry and Fig Whole Wheat Muffins is excellent as a breakfast muffin or anytime snack.
Print Recipe

Ingredients

  • 2 cups whole wheat flour
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cups shredded coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1 cup dried sour cherries
  • 1 cup dried figs chopped
  • 2 cups grated carrots
  • 1 apple shredded
  • 1 can crushed pineapple 8oz, drained
  • 3 eggs
  • 2/3 cup sunflower oil any vegetable oil will work
  • 1 tsp vanilla

Instructions

  • In large bowl mix together flour, sugar, cinnamon, baking powder and salt.
  • Add all the seeds, coconut, figs and sour cherries.
  • Stir in carrots, apple and pineapple, combine well.
  • In separate bowl stir together eggs, oil and vanilla.
  • Add egg mixture to other ingredients, combine just until incorporated (do not over mix).
  • Batter will be very thick.
  • Line muffin pans with paper baking cups.
  • Divide batter into baking cups. (will be piled high)
  • Bake 350 degrees for 30-40 minutes until tops are golden brown.