Healthy Berry Muffins
Start your mornings on a wholesome note with these Healthy Berry Muffins, a perfect blend of flavor and nutrition. Made with whole wheat flour and rolled oats, these guilt-free muffins are naturally sweetened with honey and packed with juicy mixed berries, from blueberries to raspberries and strawberries, for a burst of color and antioxidants in every bite. Creamy Greek yogurt keeps them moist and tender, while a touch of cinnamon adds a warm, comforting aroma. With just 15 minutes of prep time, this easy muffin recipe is ideal for a quick breakfast, snack, or on-the-go treat. Plus, they’re made with heart-healthy coconut oil and offer a simple way to add more whole grains and fruit to your day. Bake a batch of these satisfying berry muffins and enjoy their naturally sweet flavor any time of the week!
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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 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cups Greek yogurt (plain, non-fat)
- 0.5 cups Honey
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Mixed fresh or frozen berries (e.g., blueberries, raspberries, chopped strawberries)
- 0.25 cups Coconut oil (melted)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate medium-sized bowl, whisk together the Greek yogurt, honey, eggs, and vanilla extract until smooth and well combined.
Slowly pour the wet ingredients into the dry ingredients, gently folding them together with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the melted coconut oil until evenly distributed. Then carefully fold in the mixed berries, being cautious not to crush the berries.
Evenly distribute the muffin batter between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool on a wire rack for 5–10 minutes before removing the muffins from the tin to cool completely.
Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 130.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 461 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1805 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.
