Maple Mixed Berry Muffins
  • 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
  1. *Preheat the oven to 350°F, and lightly coat a 12 standard-sized muffin cups with nonstick cooking spray
  2. *In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
  3. *In a large bowl, whisk together the coconut oil or unsalted butter, egg, and vanilla
  4. *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)
  5. *Gently fold in the berries
  6. *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
  7. *(If using fresh berries, check for doneness about 5 minutes early)
  8. *Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely