Fresh raspberries, strawberries, blueberries and blackberries baked in low-fat whole wheat muffins. Perfect for breakfast or to enjoy as a snack.
Yield: 12 servings
5 from 1 vote

Low Fat Mixed Berry Whole Wheat Muffins

Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Fresh raspberries, strawberries, blueberries and blackberries baked in low-fat whole wheat muffins. Perfect for breakfast or to enjoy as a snack.

Ingredients

  • 1 1/2 cups pureed strawberries (from about 16 oz strawberries)
  • 1 cup 100% whole wheat pastry flour (Bob's Red Mill)
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup raspberries
  • 1/3 cup blackberries
  • 1/3 cups blueberries
  • 1 large egg (beaten)
  • 1 tsp vanilla extract
  • 2 tbsp melted unsalted butter

Instructions

  • Preheat oven to 325°.
  • In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.
  • Combine flour, sugar, baking soda, and salt in a large bowl.
  • Mix well.
  • In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree.
  • Add to the flour mixture and stir until just blended.
  • Gently fold in remaining berries.
  • Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for about 10 minutes.

Nutrition

Serving: 1muffin, Calories: 151.5kcal, Carbohydrates: 29.7g, Protein: 3.1g, Fat: 2.7g, Saturated Fat: 1g, Cholesterol: 20.5mg, Sodium: 215mg, Fiber: 2.6g, Sugar: 13.4g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 3