Triple Berry Muffins

September 6, 2013

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.

Triple Berry Muffins

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.

Triple Berry Muffins

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.

Triple Berry Muffins
Serves: 12

  • 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

  1. Preheat oven to 350°F and prepare a mini or regular muffin pan with nonstick spray (spray liners, if using).
  2. Whisk together flours, baking soda and powder, and salt.
  3. In a separate bowl, combine milk, yogurt, flax, agave, and vanilla – let sit for 5 minutes.
  4. Stir wet into dry until almost combined. Add berries and gently stir to incorporate.
  5. Divide batter between 24 mini muffin or 12 regular muffin wells.
  6. Bake for approximately 10 – 11 minutes for mini muffins or 14 – 15 minutes for regular muffins.

Nutritional information is for 2 mini muffins or 1 standard sized muffin.
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.

Nutrition Information
Calories: 110 Fat: 1g Carbohydrates: 25g Fiber: 2g Protein: 3g


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    Leo Nov 04, 2013

    I was wondering if I could use extra flour instead of the oat flour? And if I could use an egg instead of the ground flax?
    Can’t wait to bake these!!

      Kelly Nov 04, 2013

      The oat flour makes the muffins a little softer and more delicate, as whole wheat flour can be a little harsh. If you like the flavor of whole wheat, then yes you can make that swap. You can also run quick oats through a food processor to get oat flour, if you just don’t want to pick up an extra ingredient. For the flax, you’d also need to remove 3 tbsp of liquid. The texture will be mildly effected, but I think the muffins would be fine, just watch your cook time.

        Leo Nov 19, 2013

        Thank you so much!! I love all your recipes

    Two Healthy Kitchens Sep 14, 2013

    Kelly, these muffins look amazing! And I’m totally with you on the mini muffins … you can eat about 10 and that equals about 1 muffin … right?? 😉
    My oldest JUST asked me this morning if we could make muffins! And now that I’ve got this tasty recipe in my hand, the answer is YES!! Thanks!!

      Kelly Sep 13, 2013

      Everything is zero calories if you just wish *really* hard!

    makingthymeforhealth Sep 10, 2013

    I am the most predictable person on the face of the planet when it comes to breakfast. It’s sad.

    I love these muffins. They’re so adorable and healthy!

    Ruthy Kirwan (@KidOmeletta) Sep 10, 2013

    These look fantastic. I love using yogurt or sour cream in muffins, it makes them so creamy and delicious! Enjoy your raspberry bout- I’m a little jealous!

    marcie@flavorthemoments Sep 09, 2013

    These muffins are so adorable! I would love waking up to these (or eat one every few hours or so)!

    moderngirlnutrition Sep 09, 2013

    Yum! Mini muffins don’t even count in my book. I mean 10 are like equal to two, right ? 😉 😉

      Kelly Sep 10, 2013

      Ha! Totally my philosophy as well :)

      Kelly Sep 09, 2013

      I love the kale muffins. They’re one of my favs because no one would ever guess you snuck some greens in there!

    Em @ Love A Latte Sep 09, 2013

    Oh gosh I have all the ingredients at home for these too. They just might have to happen. I’ve been wanting a muffin lately…I’ve been thinking about pumpkin chocolate chip muffins too haha! These look awesome :)

      Kelly Sep 09, 2013

      Thanks, Em. Apparently we have very similar grocery shopping habits! I’m just about ready for some pumpkin muffins, too.

    Joanne Sep 09, 2013

    I could see craving these muffins in the morning! Triple the berries is always a good thing to wake up to!

    Lilly Sue Sep 06, 2013

    I want these muffins!! They look berry delicious!! :)

    Tara Sep 06, 2013

    I love the idea of mini pastries, like these muffins! It’s so easy to make a batch and pack 2-3 to school/work.


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