I always feel more complete when the entire family is together. My brother is finally home from being overseas and he’ll be staying for the week. This morning, before anyone else was up, I put on my jacket and shoes, walked the dog, came in and made coffee, and then decided to make some blueberry muffins. When I went to get the blueberries out of the fridge, I noticed someone had eaten half the pint. So instead of making blueberry muffins that lacked the main ingredient, blueberries, I mixed in strawberries and raspberries too.
Muffins are usually just as unhealthy as an unfrosted cupcake and so I decided to make some healthier swaps. I used whole wheat flour instead of white flour, stevia instead of sugar, cashew milk instead of milk, and applesauce and greek yogurt instead of butter. They turned out just as good, and I felt better after eating them.
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 3 tablespoons chia seeds.
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened applesauce
- 1/4 cup low fat greek yogurt
- 1 cup baking Stevia
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup cashew milk
- 2-1/4 cups fresh blueberries, blackberries, and strawberries
This recipe originated from: Once Upon a Chef
- Preheat the oven to 375 degrees.
- In a separate bowl, mix together the flour, baking powder, and sea salt.
- In an electric mixer, or with a hand mixer, beat the greek yogurt and applesauce together with the stevia.
- Mix in the eggs, and the extracts.
- Slowly mix in, alternating, the milk and the flour mixture until smooth.
- With a spoon, mix the berries and chia seeds in. Don’t use the electric or hand mixer to combine the berries unless you want purple muffins. If you do, then go ahead!
I was really excited to use my rainbow silicone baking cups. I don’t know how many times I start making muffins, and then realize I have no baking cups. These are non-stick, eco-friendly, reusable, Bpa free, and the muffins fall right out of them instead of sticking to the paper. I also love that they don’t smelly “rubbery.” The colors are perfect for the Easter holiday coming up! Or you could use certain colors for holidays, like orange and purple for halloween, or blue and pink for a baby shower!
You can find these rainbow silicone baking cups right here on Amazon. If you use the code: TOMO5OFF you’ll get $5.00 off!
I’m going to try and make egg muffins or turkey meatball muffins with these next time. I was really impressed!
Once you fill the pan with liners, evenly distribute the muffin mix in 12 of the baking cups. You can fill it to the top, don’t worry about them baking over!
Bake them for 14-16 minutes. Keep an eye on them as all ovens cook differently. Use the toothpick method to see if they’re done!
I was really impressed with how well they turned out for being whole wheat. Sometimes the whole wheat flour is a hit or miss, but these were delicious! We scooped a little butter on top (I know it defeats the healthy purpose) but everything in moderation is acceptable.
You could make these for morning brunches, to-go breakfast, road trips, or just to have around the house for snacks. If you have kids, they won’t be able to tell the difference from these and the non-healthier version!
Nutrition: 98 Calories, 16 g Carbs, 1 g Fat, 4 g Protein, 2 g Sugar, 6 g Fiber
Next time, I think I am going to add pecans or walnuts to these for an extra crunch! What are some of your favorite muffin fillers?
Store them on a plate covered on the counter, or store them in a zip lock bag in the freezer for later use!
I hope you enjoy!