Healthy and Yummy Berry Muffins
Start your day on a wholesome and delicious note with these Healthy and Yummy Berry Muffins, a guilt-free treat that's bursting with flavor! Made with nutrient-rich whole wheat flour and rolled oats, naturally sweetened with honey and unsweetened applesauce, and packed with juicy mixed berries, these muffins are a perfect balance of health and indulgence. The addition of Greek yogurt keeps them moist and fluffy, while a touch of cinnamon adds cozy warmth to every bite. Whether you use fresh or frozen berries, these muffins come together in just 15 minutes of prep time, making them an ideal quick-bake option for breakfast, snacks, or on-the-go energy boosts. Customize with chia seeds or flaxseeds for an extra nutritional punch, and enjoy these easy, homemade muffins knowing they’re as good for you as they are delicious!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Greek yogurt (plain, non-fat)
- 0.25 cups Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Frozen or fresh mixed berries (blueberries, raspberries, etc.)
- 0.25 cups Milk (dairy or non-dairy)
- 1 tablespoon Optional: Chia seeds or flaxseeds
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a medium mixing bowl, whisk together the applesauce, Greek yogurt, honey, egg, vanilla extract, and milk until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix the batter.
Gently fold in the mixed berries. If using frozen berries, there’s no need to thaw them first—just toss them in directly.
Divide the batter evenly among the 12 muffin cups, filling each cup about 3/4 full.
If desired, sprinkle chia seeds or flaxseeds on top of each muffin for added texture and nutrition.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 95.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1808 mg | 38% | |
*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.
