Triple Berry Muffins
My eating habits tend to be pretty predictable, especially for breakfast. Once I find something that’s easy and delicious, it will be my go to for weeks – especially if it’s something I can quickly grab and run out the door on weekdays. All rules fly out the window on weekends, because I love making pancakes, or french toast, or biscuits… you get the idea. But weekdays will always be dominated by whatever is easiest. For a long time it was muffins, but recently we veered off into juicing at night (or Josh will wake up early) and I can just grab a mason jar full and walk out the door.
But guys, sometimes I want solid foods in the morning. And sometimes, I just really miss muffins. If you haven’t tried my chocolate raspberry muffins, or my kale muffins, or either of my bakery style muffins or my cherry almond flax muffins, then maybe you don’t know this, but I make a pretty incredible incredible muffin. I’m especially proud of those kale muffins – packed full of antioxidant goodness, but all you taste is chocolate. Win.
For these muffins, I went with berries because I am up to my neck in raspberries (not a complaint!!). Though I made these in mini muffins, they’ll work as full size muffins, too. Sometimes you just have to feel like a giant and pop a million tiny, helpless muffins into your mouth at once, ya know? Because these are naturally sweetened and made with whole grains, I think it’s a perfectly acceptable way to act.
- 1 ¼ c white whole wheat flour
- ¼ c oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅔ c unsweetened almond milk (or milk of choice)
- ½ c fat free yogurt or sour cream (Greek yogurt, regular yogurt, vegan yogurt – all fine!)
- 1 tbsp ground flax
- ½ c agave or honey
- 1 tsp vanilla
- ½ c blueberries
- ½ c raspberries, roughly chopped
- 5 – 6 strawberries, roughly chopped
- Preheat oven to 350°F and prepare a mini or regular muffin pan with nonstick spray (spray liners, if using).
- Whisk together flours, baking soda and powder, and salt.
- In a separate bowl, combine milk, yogurt, flax, agave, and vanilla – let sit for 5 minutes.
- Stir wet into dry until almost combined. Add berries and gently stir to incorporate.
- Divide batter between 24 mini muffin or 12 regular muffin wells.
- Bake for approximately 10 – 11 minutes for mini muffins or 14 – 15 minutes for regular muffins.
If making this vegan, opt for agave nectar over honey, as many strict vegans do not eat honey.
Any liquid sweetener should work in place of the agave/honey.