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Whole Grain Sunshine Muffins

Nothing beats a warm, fruit filled muffin that melts in your mouth on the first bite. These whole grain mufffins are nutritious and tasty and not only kid-tested, they're kid-approved!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Servings: 12
Calories: 123kcal
Author: Stacey Weichelt, RDN, CD


  • 1 ripe banana mashed
  • 2 large eggs
  • 1/4 cup applesauce
  • 1/4 cup honey
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons ground flaxseed
  • 1 cup strawberries chopped
  • 1 cup blueberries or raspberries
  • 1/2 cup walnuts optional


  • Preheat oven to 350℉
  • In a large bowl, whisk together mashed banana, eggs, applesauce and honey.
  • Combine all dry ingredients. Fold wet ingredients into dry ingredients. Do not over mix.
  • Gently fold in berries and nuts.
  • Divide batter into the muffin tins, lined with paper liners.
  • Bake 20-30 minutes (15-20 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.
  • Cool on a rack at room temperature.
  • Allow muffins to cool for 5-10 minutes before removing from the muffin tin.
  • Store in an airtight container at room temperature for 2-3 days or freezer for a later time.


Do not over mix the batter. Over mixing can lead to a more dense or chewy muffin and cause muffins to become peaked verses that desired round top.