Aria is by far a muffin queen– requesting one each and ever time we walk into a coffee shop or out to lunch. I’ve told her one can’t exist on muffins alone but she doesn’t quite seem to understand. Often we grab a Chia Muffin from Le Pan Quotidien which I feel is better than most, but unfortunately, most muffins out there are filled with sugar and fat (and have very little nutritional value). I recently decided to bake some myself modifying a typical blueberry muffin recipe with whole wheat flour and a few other healthier alternatives. These are still moist and delicious and make me feel a whole lot better about passing them into her little muffin grabbing hands. They also freeze very well!
Very Berry Whole Wheat Muffins
1 1/2 cups whole wheat flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup of light brown sugar (optional)
1/3 cup vegetable oil (or 6 oz of plain greek yogurt for a healthier version)
1/3 cup milk
1/2 cup unsweetened applesauce
1 pint (total) of fresh raspberries, blackberries & blueberries (frozen organic mixed berries from Trader Joe’s work great also!)
Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.