Oatmeal Fruit Muffins

I’ve been experimenting with healthy yet yummy multi-purpose combinations that can be used for muffins, waffles and pancakes. Here is my first attempt. The batter will keep refrigerated for up to four weeks in the refrigerator, or you can cook ahead, freeze the whole bunch and re-heat quantities as needed for breakfast or lunch.

Oatmeal-Fruit Mix

2 cups unbleached flour
1 cup garbanzo flour
2 cups oats
1 cup muesli
4 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup white sugar
1-1/2 cups butter
1-1/2 cups chopped dates
1 cup pecans, almonds or walnuts
1 cup raisins and apricots (any kind of dried fruit bits will suffice)
1 tablespoon orange rind

Combine dry ingredients, cut in butter and stir in fruit. Divide among 3 containers and store in fridge until ready to use.

When ready to cook, add to dry mix:

1-1/4 cups buttermilk
1 egg
1/2 teaspoon vanilla

To bake: Preheat oven to 400 degrees. Mix until just moist, do not over stir. Fill muffin tins 2/3 full and bake for 20 minutes. Batter also works well for waffles or pancakes, cooked as usual.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

1 thought on “Oatmeal Fruit Muffins”

Leave a Reply

Your email address will not be published. Required fields are marked *