Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Low Fat Mixed Berry Whole Wheat Muffins
5
from
3
votes
Fresh raspberries, strawberries, blueberries and blackberries baked in low-fat whole wheat muffins. Perfect for breakfast or to enjoy as a snack.
Prep Time:
25
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
50
minutes
mins
Yield:
12
servings
Course:
Breakfast, Brunch, Dessert, Snack
Cuisine:
American
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:
1
muffin
,
Calories:
151.5
kcal
,
Carbohydrates:
29.7
g
,
Protein:
3.1
g
,
Fat:
2.7
g
,
Saturated Fat:
1
g
,
Cholesterol:
20.5
mg
,
Sodium:
215
mg
,
Fiber:
2.6
g
,
Sugar:
13.4
g
- WW Points:
5