If you’re in a rush but still want to enjoy a wholesome snack, these Mixed Berry Whole-Wheat Muffins are just what you need. They’re not only a tasty option for children to take to school or enjoy on the go, but they’re also quick to prepare. Packed with blueberries—an excellent superfood high in fiber, low in calories, and rich in vitamin C, potassium, and vitamin K—you might find yourself wanting to make a double batch to ensure you have enough for breakfast and after-school treats.
Recipe provided by Healthy Family Project
Preparation time: 5 minutes
Cooking 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
Begin by preheating your oven to 400°F. Prepare your muffin pan by greasing it and setting it aside.
In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt using a whisk. In a separate larger bowl, blend together the egg, maple syrup, vanilla extract, yogurt, and applesauce.
Combine the dry ingredients with the wet mixture, stirring gently until just combined—make sure not to overmix. Carefully fold in the strawberries and blueberries.
Distribute the batter evenly into the muffin tin, filling each cup about three-quarters full.
Bake for 15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
After baking, cool the muffins in the tin for 5 minutes before removing them.
For more simple and nutritious recipes to help streamline your school-day routines, visit healthyfamilyproject.com.
