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    Home » Recipes » Vegan Breakfast Recipes

    Fruit-In-The-Middle Muffins

    Published: Jun 3, 2012 · Updated: Feb 28, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    You'll love these sweet yet simple Fruit-in-the-Middle Muffins. They're perfect for breakfast, an afternoon snack, or even dessert!

    fruit-in-the-middle muffins
    Jump to:
    • How to Make Fruit-in-the-Middle Muffins
    • Fruit-in-the-Middle Muffins FAQs
    • Recipe
    • Comments

    These vegan muffins are only sweetened with fruit—nothing else! They're prefectly healthy and delicious. Serve them for a tasty and nutritious breakfast or dessert.

    If you're eating these muffins for breakfast, they're filling enough on their own. However, if you need something a bit more filling, you can serve your muffins with a smoothie, a yogurt and granola parfait, or even a bowl of overnight oats!

    How to Make Fruit-in-the-Middle Muffins

    1. Preheat oven.
    2. Mix dry ingredients.
    3. Add liquid to dry mixture.
    4. Fill muffin liners with batter and filling.
    5. Bake muffins until done.

    Full directions for how to make Fruit-in-the-Middle Muffins are in the printable recipe card below.

    Fruit-in-the-Middle Muffins FAQs

    How long will these muffins last?

    These muffins will last for up to one week when stored in the fridge. It's best to store them in the fridge because of the fruit filling. You can also keep them in the freezer for up to 3 months. Just make sure to give the muffins plenty of time to thaw!

    What should I use for the fruit puree or preserves?

    You can use any kind of jam, jelly, or pureed fruit mixture that you'd like. It can be homemade or store bought—and you can choose any flavor you want!

    See more of VegKitchen’s Vegan Breakfast Recipes and Ideas.

    Recipe

    Fresh Homemade Muffins

    Fruit-in-the-Middle Muffins

    You'll love these sweet yet simple Fruit-in-the-Middle Muffins. They're perfect for breakfast, an afternoon snack, or even dessert!
    No ratings yet
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    Servings: 9
    Calories: 113kcal
    Author: Veg Kitchen

    Ingredients

    • 2 cups whole wheat pastry flour
    • ½ tsp salt
    • 1 tbsp baking powder
    • 3 tbsp neutral vegetable oil
    • 1½ cups apple juice
    • 3 tbsp fruit puree or fruit-juice-sweetened preserves

    Instructions

    • Preheat oven to 400°F.
    • Combine dry ingredients in a mixing bowl.
    • Make a well in the center, add oil and apple juice, and stir gently but thoroughly until evenly moistened.
    • Divide half of the batter between 9 oiled or paper-lined muffin cups. Place a teaspoon of fruit puree or preserves in center of batter. Divide the remaining batter evenly among the muffin cups & to cover fruit.
    • Bake for 20 minutes, or until a knife inserted into the center comes out without batter.

    Nutrition

    Calories: 113kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 273mg | Potassium: 147mg | Fiber: 3g | Sugar: 5g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at Healthy Highways.*

    More recipes you may enjoy

    • Vegan Banana Oat Pancakes
    • Raw Vegan Strawberry Jam
    • Vegan Granola Bars
    • Homemade Vegan Tortillas

    Reader Interactions

    Comments

    1. Tabitha says

      August 01, 2013 at 7:51 am

      Is the soy flour necessary? Is there a substitution, or can I omit?

    2. Nava says

      August 01, 2013 at 8:20 am

      Tabitha, since there's only 2 tablespoons, I'm sure you can omit. Perhaps you should replace with 2 T. of the other flour.

    3. Yobana L. Rodriguez says

      August 01, 2014 at 2:56 pm

      Hello,

      I am wondering if you would allow me to post this recipe on a parent newsletter our non-profit program in Arizona puts out. Of course you would be listed on the by-line. Thank you so much.

    4. Nava says

      August 01, 2014 at 3:07 pm

      Of course, Yobana, and thanks for asking. Please note that the author of this recipe is Nikki Goldbeck.

    5. Yobana L. Rodriguez says

      August 01, 2014 at 3:42 pm

      I sure will! Please be sure to check out our newsletter mid-August (still in production). It will be available at azchildcare.org Again...thank you so much.

    Leave a Reply

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