Serves 12
45 min
Maple Mixed Berry Muffins
Recipe GLPRb269deef17deb9
These wholesome maple muffins deliver natural sweetness from pure maple syrup combined with tart frozen mixed berries. Whole wheat pastry flour and Greek yogurt create a tender, moist crumb that's protein-rich and satisfying. Perfect for a nutritious breakfast or brunch treat that comes together quickly with simple pantry staples.
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Ingredients
2 cups whole wheat pastry flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 tablespoon coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tablespoon vanilla extract
½ cup pure maple syrup
½ cup plain nonfat Greek yogurt
½ cup nonfat milk
1½ cups frozen mixed berries
Directions
Preheat your oven to 350°F. Lightly coat 12 muffin cups in a standard muffin tin with nonstick cooking spray.
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted coconut oil (or butter), egg, and vanilla extract until well combined.
Stir the maple syrup and Greek yogurt into the wet ingredients, whisking until no large lumps of yogurt remain.
Add the flour mixture and milk to the wet ingredients in alternating additions, dividing the flour into 3 equal parts and the milk into 2 equal parts. Begin with flour and end with flour, stirring gently after each addition until just combined. Do not overmix.
Gently fold the frozen mixed berries into the batter using a spatula or wooden spoon, being careful not to crush them.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake at 350°F for 29 to 33 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the tin from the oven and let it cool in the pan for 5 minutes. Carefully turn the muffins out onto a wire cooling rack and let cool completely before serving. Be cautious, as the berries will remain very hot.
