Healthy Triple Berry Muffins

Every time I think of muffins, I think of Elaine Benes. 😉

I make muffins a lot. I love having something quick to grab in the morning, if necessary, but mostly I just like eating one with a few egg whites. Between the protein from the eggs and the complex carbs in the muffin, I stay satisfied for quite a while. But if I made muffins with cups of oil and butter, like most (delicious) muffin recipes call for, I’d balloon. So, instead, I am always making new versions of healthy muffins, and here’s another to add to the list.

It’s no secret I love Trader Joe’s.  One of my favorite things there are frozen whole/pitted cherries, way cheaper than you can buy them fresh. But, the last time I was there, I picked up a triple berry frozen mix of blackberries, blueberries, and raspberries instead. When I came home today, I realized I had some buttermilk to use up, thought of these berries and voila, another healthy muffin (but tasty!) was born.

I entered these on SparkRecipes (a great tool for those who don’t know about it) and got the nutritional information listed below.

Healthy Triple Berry Muffins
Makes 10-12 muffins

1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup sugar
1 tsp. vanilla
2 Tbsp. canola oil
1/4 cup unsweetened applesauce
1 tsp. citrus zest (I used lime…anything would be good really, and certain citrus pairs better with certain berries)
2/3 cup lowfat buttermilk
1.5 cups berries of your choice, fresh or frozen (not thawed)

Preheat oven to 375 and lightly grease a muffin tin.

In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.

In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don’t overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.

Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Information Per Serving (12 Servings): Calories: 130.7 / Fat: 3.2g / Carbs: 23.5g / Fiber: 1.9g / Protein: 2.9g / Sugar: 11.2g