Healthy fruit muffins by Little Dish

Today’s recipe is from Little Dish Family CookBook. These muffins  are  best  eaten on the  same day  they  are  made, especially when they  are  warm  from  the  oven. Children can  help  add  fruit  to the  batter, stir the  ingredients, and  scoop into  the  muffin  tin.  Leftovers freeze well and can  be defrosted for an  after-school snack.



Butter or cooking spray for greasing

125g white spelt flour

60g wholewheat spelt flour

60g rolled oats

40g brown sugar

3 teaspoons baking powder

2 tablespoons ground flaxseed

1 eating apple, chopped (skin left on)

200g fresh berries, blueberries, blackberries and raspberries all work well

2 medium free-range eggs

175ml full-fat or semi-skim milk

40g butter, melted

1 teaspoon vanilla extract




  1. Preheat the oven to 190ºC/gas mark 5. Grease a 12-hole muffin tin.
  2. Mix the dry ingredients together in a bowl, then stir in the fruit.
  3. Beat the eggs in a separate bowl and then stir in the milk, melted butter and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and fold together, being careful not to over-mix. Using an ice cream scoop, evenly distribute the mixture into the greased tin. Bake for 20 minutes or until cooked in the middle and a skewer inserted into the centre of a muffin comes out clean.
  5. Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack.


Tip:To freeze, transfer the cooled muffins to an airtight container and freeze for up to 1 month.