Little hands are sure to grab up these homemade muffins for breakfast, but don’t be surprised if they also become snacks or dessert! Packed with fresh berries for a healthy dose of Vitamin C, fiber and brain-healthy antioxidants.

Recipe and photography by Serene of House of Yumm.

Mixed Berry Whole Wheat Muffins

Amber Gray
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast & Brunch
Servings 12
Calories 103 kcal


  • 1 1/4 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 3/4 cup plain nonfat Greek yogurt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup chopped strawberries
  • 1/2 cup blueberries


  • Preheat oven to 400°F. Grease muffin pan and set aside.
  • Whisk flour, baking powder, baking soda and salt in medium bowl. Mix egg, maple syrup, vanilla, yogurt and applesauce in separate large bowl.
  • Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.
  • Pour batter into prepared muffin tin, filling cups about three-fourths full.
  • Bake 15 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
  • Remove from oven and let cool in muffin tin 5 minutes before removing.


Calories: 103kcalCarbohydrates: 22gProtein: 3gFat: 1gCholesterol: 16mgSodium: 42mgFiber: 2gSugar: 11g
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