Triple Berry Muffins
Author: 
Serves: 12
 
Ingredients
  • 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
Instructions
  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.
Notes
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
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/09/06/triple-berry-muffins/