These Whole-Wheat Muffins with Mixed Berries are an ideal choice for those busy mornings when you need to dash out quickly. They provide a healthy and tasty option for kids to bring along to school or enjoy on the way, and are simple and quick to prepare. Bursting with blueberries—a true superfood known for its high fiber content, low calories, and rich supply of vitamin C, potassium, and vitamin K—you might find yourself making a double batch to ensure there are enough for both breakfast and after-school snacks.
Recipe provided by Healthy Family Project
Preparation time: 5 minutes
Baking time: 15 minutes
Yields: 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. Set it aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a larger bowl, whisk together the egg, maple syrup, vanilla extract, yogurt, and applesauce.
Gradually add the dry mixture to the wet mixture and stir until just blended; take care to avoid overmixing. Gently fold in the strawberries and blueberries.
Distribute the batter into the prepared muffin pan, filling each cup to about three-quarters full.
Bake for 15 minutes, or until the tops are a golden brown and a toothpick inserted in the center comes out clean.
Once baked, allow to cool in the muffin pan for 5 minutes before transferring them to a wire rack.
Explore more quick and healthy recipes to support your school-day routines by visiting healthyfamilyproject.com.
