These mixed berry muffins are simple to make and delicious to eat. They're full of fibre and naturally sweetened with maple syrup. They pack perfectly in a school lunchbox and make an awesome after-school snack!
2 1/2 cups frozen mixed berries (defrosted & drained)⠀
1 cup whole wheat flour⠀
1 cup all-purpose flour⠀
1 tbls baking powder⠀
1 tsp cinnamon⠀
3/4 cup maple syrup⠀
2/3 cup olive oil⠀
1/3 cup milk⠀
1 large egg⠀
1 tsp vanilla extract⠀
Preheat oven to 325°F. Rub coconut oil on a mini-muffin pan and dust with flour. (This will keep the muffins from sticking).
In a large bowl, whisk both flours, baking powder and cinnamon until combined.
In a medium bowl, whisk maple syrup and olive oil until well combined. Add egg, milk, and vanilla extract and whisk again until well combined.
Pour wet ingredients into dry ingredients and mix with a spatula or wooden spoon until just combined. **Do not over mix batter. Gently fold in the berries
Divide the batter evenly between the muffin cups and
bake 25 minutes, or until a toothpick inserted into a muffin comes out clean. Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to completely cool before enjoying.
Store in an air-tight container lined with paper towels (top and bottom) at room temperature for 3-4 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Change them when you feel they're getting too damp.
I’m Jenny. I live in Toronto, Canada with my husband Andrew, children Abigail & Brookson, & dog Ellie.