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Maple Mixed Berry Muffins

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Member since 2015

Serves | Prep Time | Cook Time


2 c whole wheat pastry or gluten-free flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tbsp vanilla
½ c maple syrup
½ c plain nonfat Greek yogurt
½ c nonfat milk
1 ½ c frozen mixed berries

*Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray

*In a medium bowl, whisk together the flour, baking powder, baking soda, and salt

*In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla

*Stir in the maple syrup and yogurt, thoroughly mixing until no large lumps remain *Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts)

*Gently fold in the berries

*Divide the batter between the prepared muffin cups, and bake at 350°F for 29-33 minutes, or until a toothpick inserted into the center comes out clean

*(If using fresh berries, check for doneness about 5 minutes early)

*Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely

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