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healthy muffin with nuts seeds veggies and fruit

Grab and Go Muffins

Combine the dry ingredients, stir in the "add-in" ingredients to the dry mixture, combine the wet ingredients in a separate bowl. Stir the wet ingredients into the dry. Fill muffin tins and bake at 350 for 30 - 40 minutes.
Course Breakfast, Snack
Cuisine American
Servings 15
Calories 221 kcal


  • 1 1/2 c all-purpose or multi-grain flour* See notes
  • 1 c sugar
  • 1/2 c quick-cooking oats totally optional, see notes
  • 1/2 c grape-nuts cereal totally optional, see notes
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1.3 T cinnamon (1 T plus 1 tsp)


  • 1/2 c shredded coconut
  • 1/2 c dried cranberries
  • 1/2 c chopped dried figs (about 6)
  • 1/2 c chopped walnuts or chopped pecans
  • 1/2 c pumpkin seeds
  • 1/4 c chia seeds

The Wet Ingredients

  • 3 whole eggs
  • 2 c grated carrots about 3 medium, don't use store-bought grated ones, they never get soft
  • 1 apple, grated
  • 2/3 c applesauce
  • 1 8 oz can pineapple chunks, drained chopped smaller if you want
  • 1 tsp vanilla extract or scrapings of one vanilla bean optional


  • Preheat oven to 350 and prepare muffin tins with liners. Spray with cooking spray.
  • Combine the flour, sugar, quick-cooking oats, baking powder, salt, and cinnamon in a large bowl.
  • Put the add-ins into the dry ingredients and combine well. It's going to be  frighteningly thick.
  • Thoroughly combine the wet ingredients. 
  • Stir the wet stuff into the dry stuff. It will be even more frighteningly thick and sturdy. Keep going until everything is combined and there are no hidden "pockets" of dry ingredients at the bottom of the bowl.
  • Spoon into about 15 prepared muffin tins. Fill them to the brim or even a little more.
  • Bake at 350 for 30 - 40 minutes. Until a toothpick inserted deep into the middle of a muffin comes out clean.


The original recipe called for 2 cups multi-grain flour. I decreased the flour by 1/2 cup and used 1/2 cup quick cooking oats simply because I am always looking for a way to decrease the gluten load and increase fiber. (I'm not afraid of gluten. I am afraid of a lifetime of exposure to processed foods/ingredients - and the other crap that "travels" with gluten.) I threw in the grape-nuts cereal to increase the fiber, too. It's an extra. Don't buy a box just to make these muffins.
You can change these muffins around for what you have on hand. Use 1/2 cup dried raisins instead of cranberries, 2/3 cup oil instead of 2/3 cup applesauce. Add 1/4 cup hemp seeds and/or use flax seeds. Increase or decrease the cinnamon.
Wrap them individually in plastic, put them in a ziplock baggie and freeze. 15 healthy homemade breakfasts for one cooking event is a good trade in terms of time and mental energy. 
(The nutritional data counts flax seeds instead of chia seeds because the app didn't know what chia seeds were.)