These Whole-Wheat Mixed Berry Muffins serve as an ideal choice for busy mornings. They make for a tasty, healthful option for kids to take to school or enjoy on the go, and they are simple to whip up. Rich in blueberries—often hailed as a superfood packed with fiber, low in calories, and abundant in vitamin C, potassium, and vitamin K—you might find it necessary to prepare a larger batch to ensure a supply of breakfasts and snacks for later in the day.
Recipe provided by Healthy Family Project
Preparation time: 5 minutes
Baking time: 15 minutes
Yield: 12 muffins
1 1/4 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/2 cup maple syrup
2 teaspoons vanilla extract
3/4 cup plain nonfat Greek yogurt
3/4 cup unsweetened applesauce
1/2 cup chopped strawberries
1/2 cup blueberries
Preheat your oven to 400°F and grease a muffin pan, setting it aside.
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt together. In a large mixing bowl, beat the egg and then mix in the maple syrup, vanilla, yogurt, and applesauce.
Pour the dry mixture into the wet mixture and stir until just combined, being careful not to overmix. Gently fold in the strawberries and blueberries.
Spoon the batter into the prepared muffin cups, filling them about three-quarters full.
Bake for 15 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
After baking, let the muffins cool in the tin for 5 minutes before removing them.
Explore more nutritious and easy recipes to streamline your school day at healthyfamilyproject.com.
