If your little ones are anything like mine, they arrive home from school starving and in desperate need of an energy-boosting snack. I’m always on the lookout for healthy options that my children get excited about and these Healthy Fruit Muffins are a winner.

This is a great recipe because you can smuggle in all kinds of good stuff. Flaxseed, chopped apple, fresh berries – whatever fruit you have on hand can be thrown in. Plus the wholewheat spelt flour and rolled oats mean they are packed full of fibre too.

This is also an easy recipe for children to help make. There are lots of fun jobs for them to do such as measuring various ingredients, cracking eggs, adding fruit to the batter and stirring all the ingredients together. With my boys, age 6 and 8, the most exciting part is using an ice cream scoop to drop the mixture into the muffin cases.

We often make these muffins at the weekend. They are delicious warm from the oven and then we freeze the left overs in an airtight container for the rest of the week. Our top tip is to defrost in the morning so they’re ready for after school.

We hope your family enjoys them as much as we do.

Makes 12 muffins / Prep time 15 minutes / Cook time 20 minutes


  • 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. Pre-heat the oven to 190ºC/gas mark 5. Grease a 12-hole muffin
  2. Mix the dry ingredients together in a bowl, and then stir in the fr
  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.


By Hilary Graves, Little Dish