Clean-ish Double Berry Muffins

A few weekends ago I was on the hunt for a somewhat clean muffin recipe that Michael would enjoy and I wouldn't feel guilty about...not an easy task. how do you replace traditional white flour, sugar, and oil AND not have your man notice the difference?! 

Thankfully, I stumbled on Amy's Healthy Baking and found her recipe for Maple Mixed Berry Muffins, which was enough to follow and even easier to adapt. I had some fresh blueberries and raspberries that were on their last leg and needed to be used up, this was the perfect place for them! The super soft texture reminded me of a coffee cake or cupcake and the berries were just bursting with goodness, even after they had cooled.

Amy suggests storing any leftovers in an airtight container in the refrigerator for up to 5 days...we didn't leave any behind. Check out how I tweaked the recipe, below. 

Fiancé-Approved Whole Wheat Double Berry Muffins:

  • 2 cups organic whole wheat flour

  • 3/4 tsp baking powder

  • 3/5 tsp baking soda

  • 1/4 tsp Himalayian pink sea salt

  • 1 tbsp organic extra-virgin coconut oil slightly melted

  • 1 large cage-free egg

  • 1 tbsp vanilla extract

  • 1/2 cup organic maple syrup

  • 1/2 cup plain non-fat greek yogurt

  • 1/2 cup unsweetened vanilla almond milk

  • 1 1/2 cup fresh blueberries and raspberries

The baking process itseld was not hard, but it does require a little bit of alternating between ingredients and two bowls, which I'm convinced is why these came out so moist and fluffy.

  1. Preheat the oven to 350°F, place cupcake liners into a standard muffin/cupcake pan.

  2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and sea salt.

  3. Separately in a second, large bowl, whisk together the coconut oil, egg, and vanilla. Then, gently stir in the maple syrup and yogurt, thoroughly mixing until no large lumps remain.

  4. Here's where the alternating comes in! Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour.

  5. Gently fold in those beautiful, ripe berries.

  6. Divide the batter between the prepared muffin cups, and bake at 350°F for 25-28 minutes, or until a toothpick inserted into the center comes out clean. {If you end up opting for frozen berries, extend your bake time a few minutes}

  7. Cool in the pan for 5 minutes before carefully turning out onto a wire rack to cool completely. Those berries will be ready to burst, so don't be like me and dive right in, otherwise you may burn yourself. {#WORTHIT}

Babes, this recipe is totally TWEAKABLE, clearly I did it. So feel free to substitute the whole wheat flour for a gluten-free option, butter instead of coconut oil + play around with your berry options. 

Hope you love these as much as I did!

- Xo Kelly

RecipesKelly Collopymuffins, healthy muffins, whole wheat, clean eating, berry muffins, blueberries, raspberries, low calorie, coconut oil, almond milkComment