5 from 6 votes
Low Fat Mixed Berry Whole Wheat Muffins
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 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
12
servings
Calories:
1515 kcal
Course:
Dessert, Breakfast, Snacks, Brunch
Cuisine:
American
Ingredients
- 1 1/2 cups strawberries from about 16 oz strawberries, pureed
- 1 cup whole wheat pastry flour Bob's Red Mill, 100%
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup raspberry
- 1/3 cup blackberry
- 1/3 cups blueberries
- 1 egg beaten, large
- 1 tsp vanilla extract
- 2 tbsp unsalted butter melted
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.
Cup of Yum
Nutrition Information
Serving
1muffin
Calories
151.5kcal
(8%)
Carbohydrates
29.7g
(10%)
Protein
3.1g
(6%)
Fat
2.7g
(4%)
Saturated Fat
1g
(5%)
Cholesterol
20.5mg
(7%)
Sodium
215mg
(9%)
Fiber
2.6g
(10%)
Sugar
13.4g
(27%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 1515
% Daily Value*
| Serving | 1muffin | |
| Calories | 151.5kcal | 8% |
| Carbohydrates | 29.7g | 10% |
| Protein | 3.1g | 6% |
| Fat | 2.7g | 4% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20.5mg | 7% |
| Sodium | 215mg | 9% |
| Fiber | 2.6g | 10% |
| Sugar | 13.4g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.