Lite Multiberry Muffins
Start your day with a burst of fruity goodness with these Lite Multiberry Muffins, a wholesome and guilt-free treat perfect for breakfast or snacking. Made with a nutrient-packed blend of all-purpose and whole wheat flours, these muffins are naturally sweetened with honey and unsweetened applesauce for a moist yet light texture. Brimming with the vibrant flavors of mixed berries—think blueberries, raspberries, and strawberries—and brightened by a hint of lemon zest, these muffins deliver a delightful balance of tart and sweet in every bite. Greek yogurt not only adds a protein boost but also keeps the muffins wonderfully tender. Ready in under 35 minutes, these low-fat, bakery-worthy muffins are a crowd-pleasing choice for health-conscious bakers. Perfectly portable and freezer-friendly, they’re the ultimate way to enjoy a medley of fresh or frozen berries, any time of year!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.25 cup Honey
- 0.5 cup Unsweetened applesauce
- 0.75 cup Plain Greek yogurt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Mixed fresh or frozen berries (blueberries, raspberries, strawberries, etc.)
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until fully combined.
In a separate medium bowl, mix the sugar and honey. Add the applesauce, Greek yogurt, eggs, and vanilla extract, whisking until smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should remain slightly lumpy.
Toss the mixed berries with a light dusting of flour (about 1 tablespoon) to prevent them from sinking during baking.
Fold the berries and lemon zest into the batter just until evenly distributed.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 388.6 g | 141% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 190.2 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1261 mg | 27% | |
*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.
