We’ve shared with you before, our struggle to get our six-year-old to eat a variety of foods, and in particular more fruits and vegetables – she’s such a picky eater! But these delicious Healthy Whole Wheat Muffins filled with fruits and vegetables have just become one of our new family favorites!
We originally found this recipe in a promotional magazine published by our local supermarket, and we loved the idea of making healthy and delicious muffins filled with fruits and vegetables!
The recipe starts with whole wheat pastry flour – something I had never cooked with before – and anytime we can substitute in healthier, whole wheat flour when baking, it’s a win in my book! Then, these muffins are loaded up with a ton of healthy and flavorful ingredients including dried cranberries, rolled oats, shredded sweet potato, pineapple, applesauce, and sunflower seeds. It’s like a full serving of fruit and vegetables in a single, really delicious muffin.
And how do these muffins taste? Fantastic! The whole wheat flour lends a rich nutty taste that is perfect with the sweetness from the fruits – almost reminiscent of a molasses flavor – and sweet potato lends a great depth of flavor as well. Sunflower seeds (you can substitute wheat germ or pumpkin seeds if you prefer) add a bit of crunch and texture to the muffin making this perfect for an on-the-go breakfast. (We keep some of these in the freezer for those busy school and work day mornings!)
And yes…our six-year-old likes them too! Hooray!!