Mixed Berry Whole-Wheat Muffins: A Quick and Nutritious Option
Looking for a quick snack you can grab on your way out the door? These Mixed Berry Whole-Wheat Muffins are the answer. These tasty, healthy muffins are perfect for kids as an on-the-go breakfast or a snack during a commute. They’re simple to whip up and packed with nutrients. With their high fiber, low calorie content, and essential vitamins like C, K, and potassium, blueberries are a key ingredient and considered a superfood. You might want to make a double batch to ensure enough for breakfast and after-school treats.
Recipe inspired by Healthy Family Project
Preparation time: 5 minutes
Baking time: 15 minutes
Yield: 12 muffins
Ingredients:
- 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
Instructions:
- Preheat your oven to 400°F. Coat a muffin pan with grease and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a larger bowl, combine the egg, maple syrup, vanilla extract, yogurt, and applesauce.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing. Gently fold in the strawberries and blueberries.
- Pour the batter into the prepared muffin pan, filling each cup about three-quarters full.
- Bake for about 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing them.
Explore additional methods for organizing your school-day routine with simple, nutritious recipes at healthyfamilyproject.com.
