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Tutti-Frutti Muffins

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“Inspired by RSC#11 ingredients. While I had to use white flour as a contest ingredient- I tried to compensate with other healthy ingredients. I hope you enjoy these soft fruity muffins. They seem like something you would buy at a bakery! If you like a lot of streusel double it. The glaze is optional but adds a nice fruity sweet touch. You could also try this as a loaf baked at 350F.”
12 large muffins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Grease 12 muffin tins or line with paper liners.
  3. In a large bowl, whisk together oat bran, white flour, whole-wheat flour, salt, baking soda, ground cinnamon, Splenda and sugar.
  4. In a medium bowl, stir together bananas, pineapple, strawberries, eggs, vanilla, applesauce and oil.
  5. Stir fruit mixture into flour mixture.
  6. Streusel: In a small bowl, stir together flour, brown sugar and cinnamon. Cut butter into flour mixture. Stir in pecans.
  7. Put a mounded tablespoon of batter into each muffin tin.
  8. Put 1 teaspoon of raspberry preserves over the center of the batter in each muffin tin.
  9. Use remaining batter to nearly fill muffin tins.
  10. Sprinkle streusel over the top of batter.
  11. Bake for 30-40 minutes until toothpick tests clean.
  12. Let sit for 5 minutes and turn out of tins.
  13. Optional Glaze: Stir together powdered sugar, blood orange juice and zest. Once muffins are room temperature, drizzle glaze over them.
  14. *Good with whipped cream too!

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