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**Delicious Mixed Berry Whole-Wheat Muffins**
These wholesome Mixed Berry Whole-Wheat Muffins are an excellent choice for those busy mornings when you’re short on time. They make for a nutritious and tasty snack that kids can easily grab for school or enjoy during their commute. Quick and simple to prepare, these muffins are packed with blueberries—a true superfood rich in fiber, low in calories, and abundant in vitamin C, potassium, and vitamin K. You might even want to make a double batch to ensure you have enough for breakfast and after-school munching.
*Recipe Provided by Healthy Family Project*
**Preparation and Cooking Details:**
Prep time: 5 minutes
Cook time: 15 minutes
Serving Size: 12 muffins
**Ingredients:**
– 1 1/4 cups white whole-wheat flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/8 teaspoon salt
– 1 large egg
– 1/2 cup maple syrup
– 2 teaspoons vanilla extract
– 3/4 cup plain nonfat Greek yogurt
– 3/4 cup unsweetened applesauce
– 1/2 cup chopped strawberries
– 1/2 cup blueberries
**Instructions:**
1. Preheat the oven to 400°F (200°C). Grease a muffin pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, combine the egg, maple syrup, vanilla extract, yogurt, and applesauce.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing. Gently fold in the chopped strawberries and blueberries.
5. Divide the batter into the prepared muffin tin, filling each cup about three-quarters full.
6. Bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before removing them.
Explore more quick and nutritious recipes to help manage busy school days at healthyfamilyproject.com.
