This recipe was born out several ingredients that had almost run out in my kitchen. I had a handful of dried apricots left in my cupboard, the smallest bit of jam in a jar in the fridge, and almost empty bags of hazelnut flour, buckwheat flour, and coconut sugar. I found a recipe to use as a base and away I went.
I realize this recipe can seem complicated with all the ingredients. You can, of course, use only unbleached all purpose flour. The hazelnut flour definitely adds texture and flavor, so I’d still use that even if you cut the others. Goji berry powder can also be optional, but, again, it’s adding a lot of flavor to these muffins. The jam I threw in just to use it up, so take it or leave it; but if you leave it, you’ll probably need to add a little bit of extra liquid.
I don’t even know how to describe this muffins. They are so fruity! And even though I cut the sugar from the original recipe from 2 cups to 3/4 cup they are still really sweet (thank you dates). They taste like something you would be served at an elf’s tea party. Goji berry is mostly the reason for that. If you’ve never tried goji berries, they are a super intense little berry native to Asia. They are both sweet and sour. They remind me of the fruit version of the crunchberries from Captain Crunch cereal (or rather what I think the crunchberries taste like since I haven’t had them in over twenty years). In summary, these muffins are a sweet, fruity delight.
Happy baking, friends!
Yield: 16- 24 muffins
Super Fruit Muffins
- 2 cups whole wheat pastry flour
- 1 3/4 cup unbleached all purpose flour
- 1/2 cup buckwheat flour
- 1/4 cup hazelnut flour
- 1 tablespoon goji berry powder
- 4 1/2 teaspoons baking powder
- 3/4 cup coconut or brown sugar
- 1/8 teaspoon nutmeg
- 1/3 cup mashed banana (1 banana)
- 3/4 cup organic canola oil
- 1 3/4 cup vanilla almond milk
- 4 teaspoons jam (I used grape)
- 1/2 cup dried apricots, chopped
- 1 1/2 cups dates, chopped
Gather together all of your ingredients. Preheat oven to 400°F. Chop up the dried fruits and set aside.
In a large mixing bowl, combine the flours, salt, baking powder, nutmeg, goji powder, and sugar. Whisk together until there are no remaining lumps of sugar.
In a separate bowl, mash the banana. Add the oil, jam, and milk. Beat together.
Make a well in the dry ingredients and add the wet ingredients all at once. Mix until incorporated. If your mixture seems too dry, add more almond milk, 1 tablespoon at a time until you reach the desired consistency.
Gently stir in the dates and apricots.
Grease your muffin pan and spoon batter into the cups; they’ll be pretty full. Bake for 15-20 minutes; until cake tester or toothpick inserted into the middle of a muffin comes out clean.
Remove from the oven and allow to rest in the pan on a wire rack for 5 minutes. Turn muffins out of the pan and set on wire rack to finish cooling.