With plenty of juicy summer fruits available, I usually end up buying more than can keep fresh. One of the solutions for this “problem” is to incorporate such fruits in quick and easy to make breakfast muffins, like the ones you see here.
These light, moist and tasty muffins can also make a great snack for lunch, or any time you feel like having a not too sweet fruity snack. Try them and enjoy. Notes:
* I find the muffins to be sweet enough, but if you’re into sweeter pastries, you can increase the amount of sugar to 1½ cups.
* Substituting half of the amount of flour with unsweetened desiccated coconut creates a lighter texture and adds lots of flavor and fiber. If you’re not a fan of coconut, you can substitute with almond meal and sliced almonds on top.
* The combination of peaches and cherries shown here is especially tasty, but any other ripe, juicy fruit you have, can be used instead.
* Cacao nibs are roughly chopped cacao beans. They add a unique crunchy texture and a slightly bitter chocolaty flavor. They are available in health stores or online. If you can’t get them, substitute with same amount of dark mini chocolate chips.
Prep time: 15 minutes
Baking time: 30 minutes
1½ cups diced fresh cherries and peaches
½ cup unsweetened applesauce
½ cup thick yogurt (at least 2% fat)
2 L eggs
¼ cup oil
1 cup golden sugar
1 cup unsweetened desiccated coconut
¼ cup cocoa nibs
1 tsp vanilla
1 cup flour
1 Tbs baking powder
½ cup coconut flakes
1. Preheat the oven to 365F (185C). Line a muffin pan with paper baking cups. Cut and measure the fruits.
2. In a large bowl, whisk together the applesauce, yogurt, eggs, oil, sugar and vanilla. Add the coconut and cacao nibs and mix. Add the vanilla, flour, baking powder and salt and mix briefly. Switch to a spatula and add the diced fruits. Mix briefly and fill the paper cups with the mixture. Scatter the coconut flakes on top.
3. Bake for 30 minutes, or until a toothpick inserted into the center of one of the muffins comes out almost dry (the muffins should be a bit moist) and the muffins are puffed and golden.
4. Take out of the oven and leave in the pan for 2-3 minutes, before transferring to a rack to cool to room temperature.