Four Grain Four Berry Muffins
Start your day with a burst of wholesome goodness by baking these Four Grain Four Berry Muffins, a perfect combination of hearty grains and juicy berries. Packed with a nourishing blend of whole wheat flour, oat flour, cornmeal, and rolled oats, these muffins deliver a fiber-rich base. Infused with the natural sweetness of unsweetened applesauce and brown sugar, they’re complemented by Greek yogurt for a delightfully moist texture. Each bite is bursting with flavor thanks to four types of berries—blueberries, raspberries, strawberries, and cranberries—offering a medley of tangy and sweet notes. Ready in just 35 minutes, these muffins make an ideal breakfast, snack, or on-the-go treat. Try this healthy muffin recipe for a satisfying, guilt-free indulgence that’s perfect for meal-prepping or feeding a crowd!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup oat flour
- 0.5 cup cornmeal
- 0.5 cup rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsweetened applesauce
- 0.75 cup plain Greek yogurt
- 0.5 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup milk (dairy or non-dairy)
- 0.25 cup blueberries
- 0.25 cup raspberries
- 0.25 cup chopped strawberries
- 0.25 cup cranberries (fresh or dried)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the whole wheat flour, oat flour, cornmeal, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly to ensure even distribution.
In a separate medium bowl, whisk together the unsweetened applesauce, Greek yogurt, brown sugar, egg, milk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the blueberries, raspberries, chopped strawberries, and cranberries. Distribute the berries evenly throughout the batter.
Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 104.8 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 592 mg | 46% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
