If you’re in need of a quick breakfast option, look no further than these Mixed Berry Whole-Wheat Muffins. They make a wholesome and tasty snack for kids to take to school or enjoy during the morning rush. These muffins are simple to whip up and packed with blueberries—a true superfood that boasts high fiber content, is low in calories, and is rich in vitamin C, potassium, and vitamin K. You might even want to prepare a double batch to ensure you have enough for breakfast and after-school snacking.
Recipe provided by Healthy Family Project
Prep time: 5 minutes
Cook 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
Begin by preheating your oven to 400°F and greasing a muffin pan.
In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. In a separate large bowl, whisk together the egg, maple syrup, vanilla extract, yogurt, and applesauce.
Gradually add the dry mixture into the wet ingredients, stirring gently until just mixed—avoid overmixing. Gently fold in the strawberries and blueberries.
Fill the muffin cups in the prepared tin about three-quarters full with the batter.
Bake for 15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Once done, allow the muffins to cool in the tin for 5 minutes before transferring them out.
For more strategies to streamline school-day routines with simple, healthy recipes, visit healthyfamilyproject.com.
