Healthy Maple Mixed Berry Muffins
With their soft and tender texture, these sweet muffins practically taste like cupcakes! Feel free to substitute your favorite fruit in place of the mixed berries. Leftover muffins will keep for at least four days if stored in an airtight container in the refrigerator.
Ingredients
- 2 cups (240g) whole wheat pastry flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 tbsp (15mL) vanilla extract
- ½ cup (120mL) pure maple syrup
- ½ cup (120g) plain nonfat Greek yogurt
- ½ cup (120mL) nonfat milk
- 1 ½ cups (210g) frozen mixed berries (such as Trader Joe’s Fancy Berry Medley – and see Notes!)
Instructions
- Preheat the oven to 350°F, and lightly coat 12 standard-sized muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla. Stir in the maple syrup and yogurt, thoroughly mixing until no large lumps remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Gently fold in the berries.
- Divide the batter between the prepared muffin cups, and bake at 350°F for 29-33 minutes, or until a toothpick inserted into the center comes out clean. (If using fresh berries, check for doneness about 5 minutes early.) Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely. (The berries will still be extremely hot, so don’t burn yourself!)
Notes
FLOUR ALTERNATIVES: White whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
I do not recommend substituting sugar-free maple syrup. Most sugar-free maple syrup is water-based, which affects the texture of your muffins and can cause them to collapse while cooling.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
FROZEN MIXED BERRIES NOTES: I prefer a mixed berry blend with raspberries, blackberries, and blueberries. Sometimes the raspberries and blackberries are much larger than the blueberries; if that’s the case, chop them into halves or quarters to ensure there’s a more even distribution throughout your muffins.
Fresh berries may be substituted for the frozen, if you prefer.
GLUTEN FREE VERSION: For the gluten-free flour, I used as follows: ¾ cup (90g) brown rice flour, ¾ cup (90g) millet flour, ¼ cup (28g) almond flour, ¼ cup (30g) tapioca flour, and 2 teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one by Bob's Red Mill) will also work, if measured like this.
{gluten-free, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.