Low Fat Healthy Mixed Berry Muffins
Start your day with a burst of flavor and nutrition with these Low Fat Healthy Mixed Berry Muffins! Packed with wholesome ingredients like whole wheat flour, unsweetened applesauce, and plain low-fat yogurt, these muffins are naturally sweetened with honey or maple syrup, making them a guilt-free treat. The juicy medley of blueberries, raspberries, and blackberries adds vibrant sweetness to every bite, while a hint of cinnamon and optional lemon zest elevate the flavor profile. Perfect for busy mornings or a light snack, these muffins are quick to prepare, ready in just 35 minutes, and freezer-friendly for make-ahead convenience. Healthy, moist, and bursting with berry goodness, they’re the ultimate low-fat, heart-healthy recipe for the whole family.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain low-fat yogurt
- 1 Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Honey or maple syrup
- 1.5 cups Mixed berries (blueberries, raspberries, blackberries)
- 1 teaspoons Lemon zest (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, combine the unsweetened applesauce, low-fat yogurt, egg, vanilla extract, and honey (or maple syrup). Whisk until smooth and well incorporated.
Slowly pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Do not overmix, as this can make the muffins tough.
Carefully fold in the mixed berries and lemon zest (if using), ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
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 muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 338.2 g | 123% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 140.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 200 mg | 15% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1520 mg | 32% | |
*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.
