Whole Wheat Grapefruit Poppyseed Muffins

#ad Whole Wheat Grapefruit Poppyseed Muffins #HodgsonMill #HealthyAperture

Disclosure: I was asked to participate in the #HeartBaking18 campaign with Hodgson Mill as a member of the Healthy Aperture Blogger Network. I was compensated for my time. 


I just realized that this is the FIRST baked good I’ve posted since the new year! I guess I’ve been in a seriously savory mood this past month – which is totally unlike me, but we’ll just roll with it.

I don’t know about you guys, but the most frequent offender in my oven is definitely MUFFINS. I make muffins almost weekly, mostly because they’re so darn easy and they make a quick, portable snack to enjoy during the work day. We’re always on the lookout for healthy snacks – especially since I’m hungry, ohhh, every 3 hours thanks to this little pumpkin – and muffins just always fit the bill.

Since Valentine’s Day is just 2 DAYS AWAY (yup), it seemed like the perfect time to add a pink pop of color with my favorite seasonal fruit: grapefruit!


#ad Whole Wheat Grapefruit Poppyseed Muffins #HodgsonMill #HealthyAperture

#ad Whole Wheat Grapefruit Poppyseed Muffins #HodgsonMill #HealthyAperture


Alright, so let’s talk recipe!

As always, I like to pack my muffins with as much nutrition as possible, as they typically become my after school snack or pick-me-up throughout my day. These babies are loaded with Hodgson Mill White Whole Wheat Flour and lots of nutty oats.

Substituting White Whole Wheat Flour, or Oat Flour for all-purpose flour is such an easy way to add nutrition when you bake. Whole Grains are specially produced to retain all parts of the grain – often grains are refined to remove the nutritious bran and germ, which are packed with fiber, vitamins, and minerals. White all-purpose flour is generally refined this way. Start by substituting 1/4 – 1/3 the total flour in a recipe with whole grain – you probably won’t even notice, but you still get the whole grain benefits!

I used 1 1/3 cup of White Whole Wheat Flour in this recipe, along with 3/4 cup of quick oats. If you don’t have quick oats on hand (I rarely do), just pulse your old fashioned oats in a food processor or blender a few times to bread up the oat and that turns them into quick oats!


#ad Whole Wheat Grapefruit Poppyseed Muffins #HodgsonMill #HealthyAperture


Besides all those wonderful whole grains, the true star of these muffins is the grapefruit! If you’ve been following along for a while, you know how much I adore grapefruit.

My favorite way to use it in my baking is by adding freshly squeezed grapefruit juice along with fresh grapefruit zest to my batter. It adds this lovely light and tangy flavor to whatever I’m baking and I just can’t get enough of it! I topped all my muffins off with a little wedge of grapefruit just for color, but this can easily be omitted if desired.

Ohh and be sure to check out these Toasted Coconut Grapefruit Gluten Free Pancakes if you’re looking for more grapefruit love <3 They’re one of the most loved recipes in my house, especially this time of the year!

Have the most wonderful week, friends!


#ad Whole Wheat Grapefruit Poppyseed Muffins #HodgsonMill #HealthyAperture

#ad Whole Wheat Grapefruit Poppyseed Muffins #HodgsonMill #HealthyAperture

Whole Wheat Grapefruit Poppyseed Muffins

Serves 10-12
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Vegetarian
Meal type Breakfast


  • 1 1/3 cup white whole wheat flour
  • 3/4 cups quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk of choice
  • 1/2 cup applesauce
  • 1/4 cup fresh squeezed grapefruit juice
  • 1 egg
  • 1/3 cup maple syrup
  • 1 teaspoon fresh grapefruit zest
  • 3 tablespoons coconut oil, melted and cooled
  • 2 tablespoons poppyseeds


Step 1
Preheat oven to 375 degrees. Spray muffin tin with nonstick cooking spray or line with muffin liners.
Step 2
In a large bowl, combine white whole wheat flour, quick oats, baking soda, baking powder, and salt. In a separate bowl, whisk together applesauce, maple syrup, coconut oil, egg, grapefruit juice, grapefruit zest, and milk. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
Step 3
Stir 2 tablespoons of poppy seeds into batter, then then use a cookie scoop to pour batter into muffin tins, about 3/4 of the way full. Top each muffin with a slice of grapefruit, then pop into the oven to bake. Bake for 15-18 minutes, or until a toothpick comes out clean.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Muffins are definitely something I have to stop myself from over-making, as well. They’re just so simple and perfect to eat literally any time of day! I loove the look of these! Such great flavors + textures goin on here <3

    • Thanks Ruby! I definitely got a lot of inspiration from all your delicious muffins!!

  2. I’ve been waiting for this since you shared a photo on insta! I love making muffins too – and am loving this healthier version! Can’t wait to try them!

    • I totally used the feel the same way about grapefruit! Don’t worry, they don’t overpower the muffin at all. It just adds a nice light, tangy flavor 🙂

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