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Our blog offers content about healthcare, healthy living and the culture at Hannibal Regional.


Fruit and Oat Muffins

Fruit and Oat Muffins 

This recipe is a staple in our home. We often bake something at least once a week, muffins being the most popular. It is a quick grab and go breakfast, or snack. These are super versatile as you can use whatever fruit you have on hand, or a combination of fruit. It is a great way to use produce that has seen better days. Change it up by adding dark chocolate chips, dried fruit and/or chopped nuts, seeds etc. These whole grain muffins are high in fiber and contain 2 tablespoons of fruit per muffin. They also freeze nicely!

2.5 cups any fruit puree 
½ cup butter, softened
½ cup yogurt
½ cup brown sugar
2 eggs
1 tsp salt
2 tsp vanilla
1 tablespoon cinnamon
1 tablespoon baking powder
3 cups old fashioned rolled oats
2 cups whole wheat flour

Preheat oven to 350F.
Puree fruit until smooth. Cream butter, yogurt and brown sugar using a handheld mixer or a stand mixer. Add eggs and pureed fruit. Mix well.
Stir in salt, vanilla, cinnamon, and baking powder. Mix well to combine. Add oats and flour. Continue mixing until just combined.
Prepare 24 muffin tins with liners sprayed with non-stick cooking spray. Fill muffin pans 3/4 full of batter and bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool.

Blog post provided by:
Katie Foster, RDN, LD
Clinical Registered Dietitian




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