Name: Low Fat Mixed Berry Whole Wheat Muffins Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1½ cups pureed strawberries; 1 cup 100% whole wheat pastry flour; 1 cup all purpose flour; ⅓ cup sugar; 1 tsp Baking Soda; ½ tsp salt; ⅓ cup raspberries; ⅓ cup blackberries; ⅓ cups blueberries; 1 large egg; 1 tsp vanilla extract; 2 tbsp unsalted butter

These low-fat mixed berry whole wheat muffins are a delightful and healthy breakfast or snack option. Bursting with the flavors of fresh berries and made with wholesome whole wheat flour, they offer a nutritious start to your day without sacrificing taste.

Photos of Low Fat Mixed Berry Whole Wheat Muffins Recipe

Some ingredients in this recipe might not be common in every household pantry. You may need to pick up whole wheat pastry flour and a variety of fresh berries like raspberries, blackberries, and blueberries. Check your local supermarket’s baking and produce sections to ensure you have everything you need.

Ingredients For Low Fat Mixed Berry Whole Wheat Muffins

Pureed strawberries: Provides natural sweetness and moisture.

Whole wheat pastry flour: Adds a lighter texture compared to regular whole wheat flour.

All purpose flour: Balances the density of the whole wheat flour.

Sugar: Adds sweetness to the muffins.

Baking soda: Leavens the batter, helping it rise.

Salt: Enhances the flavors of the muffins.

Raspberries: Adds a tart flavor and vibrant color.

Blackberries: Contributes a sweet and slightly tart taste.

Blueberries: Provides a burst of sweetness in every bite.

Egg: Binds the ingredients together.

Vanilla extract: Enhances the overall flavor profile.

Unsalted butter: Adds moisture and a slight richness to the muffins.

One reader, Barth Hilliard says:

These low fat mixed berry whole wheat muffins are a delightful treat! The mix of berries adds a burst of flavor, and the whole wheat makes them feel wholesome. Perfect for a healthy breakfast or snack.

Barth Hilliard

Techniques Required for Making Low Fat Mixed Berry Whole Wheat Muffins

How to puree strawberries: Blend strawberries until smooth to achieve a puree. How to mix dry ingredients: Combine flour, sugar, baking soda, and salt in a bowl and mix well. How to mix wet ingredients: In a separate bowl, mix eggs, melted butter, vanilla, and strawberry puree until combined. How to fold in berries: Gently incorporate raspberries, blackberries, and blueberries into the batter without overmixing. How to bake muffins: Pour batter into lined muffin tins and bake at 325 degrees F for 25 minutes, or until a toothpick inserted in the center comes out clean.

How To Make Low Fat Mixed Berry Whole Wheat Muffins

These great-for-breakfast whole wheat muffins have a medley of various berries to add some much-needed vibrancy to this low-fat goodie.

Preparation: 25 minutes

Cooking: 25 minutes

Total: 50 minutes

Serves:

Ingredients

1½cupspureed strawberries,(about 16 oz strawberries)
1cup100% whole wheat pastry flour
1cupall purpose flour
⅓cupsugar
1tspBaking Soda
½tspsalt
⅓cupraspberries
⅓cupblackberries
⅓cupsblueberries
1largeegg,beaten
1tspvanilla extract
2tbspunsalted butter,melted

Instructions

Preheat oven to 325 degrees F.
In a blender, puree strawberries until smooth. There should be about 1½ cups when done. If there is more, discard the rest.
Combine flour, sugar, baking soda, and salt in a large bowl.
Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree.
Add to the flour mixture and stir until just blended.
Gently fold in remaining berries.
Pour batter into 12 lined muffin tins and bake at 325 degrees F for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes.

Nutrition

Calories: 131.40kcal
Fat: 2.75g
Saturated Fat: 1.41g
Trans Fat: 0.08g
Monounsaturated Fat: 0.71g
Polyunsaturated Fat: 0.39g
Carbohydrates: 24.58g
Fiber: 2.69g
Sugar: 7.91g
Protein: 2.89g
Cholesterol: 20.59mg
Sodium: 171.35mg
Calcium: 14.77mg
Potassium: 116.35mg
Iron: 1.11mg
Vitamin A: 23.78µg
Vitamin C: 19.19mg

Crucial Technique Tip for Low Fat Mixed Berry Whole Wheat Muffins Recipe

To ensure your muffins are light and fluffy, avoid overmixing the batter. Once you add the wet ingredients to the dry ingredients, stir until just combined. Overmixing can result in dense and tough muffins.

Time-Saving Tips for Making Mixed Berry Whole Wheat Muffins

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use frozen berries: Opt for frozen berries to save time on washing and prepping fresh ones.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Line muffin tins: Use pre-cut muffin liners to save time on greasing the muffin tins.

Combine dry ingredients: Mix all dry ingredients together in advance and store in an airtight container until ready to use.

Substitute Ingredients For Low Fat Mixed Berry Whole Wheat Muffins Recipe

pureed strawberries - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness, making it a good low-fat alternative.
100% whole wheat pastry flour - Substitute with oat flour: Oat flour is a whole grain flour that can provide a similar texture and nutritional profile.
all purpose flour - Substitute with spelt flour: Spelt flour is a whole grain flour that can add a nutty flavor and is more nutritious.
sugar - Substitute with honey: Honey is a natural sweetener that can add moisture and a slightly different flavor profile.
baking soda - Substitute with baking powder: Baking powder can be used if you adjust the acidic components in the recipe, such as adding a bit of lemon juice or vinegar.
salt - Substitute with sea salt: Sea salt can provide a similar flavor with potentially more minerals.
raspberries - Substitute with chopped strawberries: Chopped strawberries can provide a similar texture and sweetness.
blackberries - Substitute with chopped cherries: Chopped cherries can offer a similar texture and a slightly different but complementary flavor.
blueberries - Substitute with diced peaches: Diced peaches can provide a similar moisture content and a different but pleasant flavor.
large egg - Substitute with flax egg: A flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) can provide a similar binding effect and is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a slightly different flavor.

Presentation Ideas for Mixed Berry Whole Wheat Muffins

Use fresh berries as garnish: Top each muffin with a few fresh berries like raspberries, blackberries, and blueberries to enhance visual appeal and hint at the flavors inside.
Serve with a berry coulis: Drizzle a small amount of berry coulis made from pureed strawberries and raspberries around the plate for a touch of elegance and added flavor.
Add a dollop of Greek yogurt: Place a small dollop of Greek yogurt next to the muffin. This adds a creamy texture and complements the whole wheat pastry flour and berries.
Use a decorative plate: Present the muffin on a sleek, white plate to make the colors of the berries pop and give a clean, professional look.
Sprinkle with powdered sugar: Lightly dust the top of the muffin with powdered sugar for a touch of sweetness and a beautiful finish.
Add a mint leaf: Garnish with a small mint leaf on top of the muffin for a fresh, vibrant touch that adds a pop of color and a hint of freshness.
Serve with a side of honey: Offer a small ramekin of honey on the side for guests to drizzle over the muffin if they desire a bit more sweetness.
Create height with a muffin stand: Elevate the muffin by placing it on a small, decorative muffin stand to give it prominence on the plate and create visual interest.
Incorporate edible flowers: Add a few edible flowers around the plate for a touch of sophistication and color that will impress culinary professionals.
Use a linen napkin: Place a neatly folded linen napkin under the muffin stand to add a touch of elegance and professionalism to the presentation.

Essential Tools for Making Low Fat Mixed Berry Whole Wheat Muffins

Oven: Preheat to 325 degrees F and bake the muffins.
Blender: Puree the strawberries until smooth.
Large mixing bowl: Combine the flours, sugar, baking soda, and salt.
Medium mixing bowl: Mix the egg, melted butter, vanilla, and strawberry puree.
Measuring cups: Measure out the flours, sugar, and berries.
Measuring spoons: Measure the baking soda, salt, and vanilla extract.
Spatula: Stir the wet ingredients into the dry ingredients and fold in the berries.
Muffin tin: Hold the muffin liners and batter for baking.
Muffin liners: Line the muffin tin to prevent sticking.
Toothpick: Check for doneness by inserting into the center of a muffin.
Cooling rack: Cool the muffins for about 10 minutes after baking.

Storing and Freezing Low Fat Mixed Berry Whole Wheat Muffins

Allow the muffins to cool completely on a wire rack before storing or freezing. This will prevent them from becoming soggy or sticky.
To store the muffins at room temperature, place them in an airtight container or resealable plastic bag. They will stay fresh for up to 3 days.
If you want to keep the muffins fresh for a longer period, you can store them in the refrigerator. Place them in an airtight container or resealable plastic bag and they will stay fresh for up to 1 week.
To freeze the muffins, wrap each one individually in plastic wrap or aluminum foil. Then, place the wrapped muffins in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents.
Frozen mixed berry whole wheat muffins will keep for up to 3 months in the freezer.
To thaw frozen muffins, remove them from the freezer and let them sit at room temperature for about an hour. Alternatively, you can microwave individual muffins on high for 30-45 seconds or until heated through.
If you prefer a crispy top on your thawed muffins, you can reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes.

How To Reheat Leftover Muffins

The best way to reheat leftover low fat mixed berry whole wheat muffins is to wrap them individually in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until they are heated through. This method helps to retain the moisture and freshness of the muffins, while also keeping the exterior slightly crisp.
Another option is to use a microwave, although this may result in a softer texture. Place the muffin on a microwave-safe plate and heat it on high power for about 15-20 seconds, or until it reaches your desired temperature. If the muffin is particularly dense or large, you may need to increase the heating time slightly.
For a quicker and more convenient method, you can also reheat the muffins in a toaster oven. Cut the muffin in half horizontally and place it cut-side up on the toaster oven rack. Toast for about 2-3 minutes, or until the edges are lightly crisp and the interior is warm.
If you prefer a softer, more tender texture, you can try reheating the muffins in a steamer basket over simmering water. This gentle heating method will help to maintain the moisture content of the muffins without drying them out or making them too crispy.
Lastly, if you have a few muffins to reheat at once, you can arrange them on a baking sheet and cover them with a damp paper towel before placing them in a preheated 350°F (175°C) oven for about 5-7 minutes. The damp paper towel will help to create a steamy environment, which will soften the muffins and help them to retain their moisture.

Interesting Fact About Low Fat Mixed Berry Whole Wheat Muffins

A random fact about this recipe is that using whole wheat pastry flour instead of regular flour adds more fiber and nutrients, making these muffins a healthier option.

Is Making Low Fat Mixed Berry Whole Wheat Muffins Cost-Effective?

This low fat mixed berry whole wheat muffins recipe is quite cost-effective for a household. Using whole wheat pastry flour and all-purpose flour keeps costs low, while berries like strawberries, raspberries, blackberries, and blueberries can be bought in bulk or frozen to save money. The recipe yields 12 muffins, perfect for a family of four. Approximate cost: $10-$12. Overall Verdict: 8/10.

Are Low Fat Mixed Berry Whole Wheat Muffins Healthy?

This mixed berry whole wheat muffin recipe has several healthy aspects, but there is room for improvement. Let's break it down:

Healthy elements:

Whole wheat pastry flour provides fiber and nutrients
Berries offer antioxidants, vitamins, and natural sweetness
Relatively low sugar content compared to traditional muffin recipes
Butter is used in moderation

Less healthy aspects:

All-purpose flour lacks the nutritional benefits of whole grains
Sugar, although in a smaller quantity, is still an added sweetener
Butter, while used sparingly, is a source of saturated fat

To make this recipe even healthier, consider the following suggestions:

Replace the all-purpose flour with additional whole wheat pastry flour or oat flour for added fiber and nutrients
Reduce the sugar content by 1-2 tablespoons and rely more on the natural sweetness of the berries
Substitute the butter with a healthier fat source, such as coconut oil or mashed avocado, to reduce saturated fat content
Add a handful of chopped nuts, such as walnuts or almonds, for a boost of healthy fats and protein
Experiment with using unsweetened applesauce or mashed bananas as a partial substitute for the butter to reduce fat content and add moisture

Editor's Opinion on Low Fat Mixed Berry Whole Wheat Muffins Recipe

This recipe for low-fat mixed berry whole wheat muffins is a delightful blend of wholesome ingredients and vibrant flavors. The use of pureed strawberries adds natural sweetness and moisture, reducing the need for excess sugar and fat. Whole wheat pastry flour enhances the nutritional value without compromising texture. The combination of raspberries, blackberries, and blueberries provides a burst of antioxidants and a pleasing tartness. Baking at 325 degrees ensures even cooking and a tender crumb. Overall, it's a nutritious and delicious option for a guilt-free treat.

Enhance Your Low Fat Mixed Berry Whole Wheat Muffins Recipe with These Unique Side Dishes:

Greek Yogurt Parfait: Greek Yogurt Parfait: Imagine a creamy Greek yogurt parfait layered with a medley of fresh fruits and a drizzle of honey. The tanginess of the yogurt perfectly complements the sweetness of the mixed berry muffins, creating a delightful balance of flavors. Add a sprinkle of granola for that extra crunch, making it a textural delight.

Spinach and Strawberry Salad: Spinach and Strawberry Salad: A refreshing spinach and strawberry salad with a light balsamic vinaigrette dressing. The earthy tones of the spinach paired with the sweet and tart strawberries create a harmonious blend that enhances the fruity notes of the muffins. Toss in some toasted almonds for a nutty twist.

Lemon Mint Iced Tea: Lemon Mint Iced Tea: A chilled lemon mint iced tea that offers a zesty and invigorating sip. The citrusy lemon and refreshing mint cleanse the palate, making each bite of the whole wheat muffins feel like the first. This drink is not just a beverage but an experience that elevates the entire meal.

Avocado Toast: Avocado Toast: Creamy avocado spread over a slice of whole grain bread, topped with a sprinkle of sea salt and a dash of red pepper flakes. The richness of the avocado provides a savory contrast to the sweet muffins, creating a balanced and satisfying breakfast or brunch option.

Cucumber Mint Soup: Cucumber Mint Soup: A chilled cucumber mint soup that is both refreshing and light. The coolness of the cucumber and the aromatic mint create a soothing backdrop, allowing the vibrant flavors of the mixed berry muffins to shine. This soup is a perfect palate cleanser and a sophisticated addition to your meal.

Similar Recipes to Low Fat Mixed Berry Whole Wheat Muffins

Whole Wheat Blueberry Banana Bread: Imagine the aroma of freshly baked banana bread wafting through your kitchen, but with a healthy twist! This whole wheat version is packed with juicy blueberries and naturally sweetened with ripe bananas. Perfect for breakfast or a snack.

Raspberry Oatmeal Bars: These delightful raspberry oatmeal bars are a perfect blend of chewy and crunchy. Made with wholesome oats and a touch of honey, they're a guilt-free treat that pairs wonderfully with a cup of tea or coffee.

Blackberry Lemon Scones: Brighten your morning with these zesty blackberry lemon scones. The tartness of lemon complements the sweetness of fresh blackberries, creating a delightful balance in every bite. Ideal for a weekend brunch or an afternoon snack.

Strawberry Yogurt Parfait: Layered with creamy Greek yogurt, fresh strawberries, and a sprinkle of granola, this parfait is a quick and nutritious breakfast option. It's not only visually appealing but also packed with protein and fiber to keep you energized throughout the day.

Mixed Berry Smoothie Bowl: Dive into a bowl of vibrant colors and flavors with this mixed berry smoothie bowl. Blended with a mix of raspberries, blackberries, and blueberries, and topped with your favorite fruits and nuts, it's a refreshing and healthy way to start your day.

Appetizer and Main Course Pairings for Low Fat Mixed Berry Whole Wheat Muffins Recipe

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine portobello mushrooms filled with a savory mixture of breadcrumbs, garlic, and parmesan cheese. The mushrooms are baked until the filling is golden and the mushrooms are tender. The combination of the earthy mushrooms and the rich, cheesy filling creates a perfect balance of flavors. Serve these warm, and watch them disappear quickly!

Bruschetta: Bruschetta is a classic Italian appetizer that never fails to impress. Start with slices of toasted baguette, rubbed with garlic and drizzled with olive oil. Top each slice with a mixture of diced tomatoes, fresh basil, and mozzarella cheese. A splash of balsamic vinegar adds a tangy finish. This simple yet flavorful dish is perfect for any gathering and pairs wonderfully with a glass of white wine.

Main Courses:

Grilled Lemon Herb Chicken: Grilled Lemon Herb Chicken is a delightful dish that combines the zesty flavor of lemon with aromatic herbs. Marinate the chicken breasts in a mixture of lemon juice, olive oil, garlic, and a blend of fresh herbs like rosemary and thyme. Grill the chicken to perfection, ensuring it remains juicy and tender. Serve it with a side of roasted vegetables or a fresh green salad for a balanced and nutritious meal. This dish is perfect for a summer barbecue or a simple weeknight dinner, offering a burst of flavor with every bite.

Vegetable Stir-Fry with Tofu: Vegetable Stir-Fry with Tofu is a vibrant and healthy option that brings together a medley of fresh vegetables and protein-rich tofu. Start by pressing the tofu to remove excess moisture, then cut it into cubes and lightly fry until golden. In a hot wok, stir-fry a colorful assortment of vegetables such as bell peppers, broccoli, snap peas, and carrots. Add the tofu back into the wok and toss everything in a savory soy sauce and ginger sauce. Serve over a bed of brown rice or quinoa for a complete and satisfying meal. This dish is not only delicious but also packed with nutrients, making it a great choice for a wholesome dinner.

Why trust this Low Fat Mixed Berry Whole Wheat Muffins Recipe:

This recipe combines the wholesome goodness of whole wheat pastry flour and all-purpose flour with the natural sweetness of pureed strawberries. The addition of raspberries, blackberries, and blueberries ensures a burst of flavor in every bite. With only 2 tablespoons of unsalted butter and a touch of sugar, these muffins are a healthier option without sacrificing taste. The step-by-step instructions make it easy to follow, ensuring perfect results every time.

Share your thoughts on this Low Fat Mixed Berry Whole Wheat Muffins Recipe in the Baking and Desserts forum section. Let's discuss any variations or tips you might have to make these muffins even more delicious!

FAQ:

Can I use frozen berries instead of fresh ones?

Yes, you can use frozen berries. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.

Can I substitute the whole wheat pastry flour with regular whole wheat flour?

You can, but keep in mind that regular whole wheat flour is denser and might make the muffins a bit heavier. Whole wheat pastry flour gives a lighter texture.

How do I store these muffins?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature or warm them up in the microwave.

Can I use a different sweetener instead of sugar?

Absolutely! You can use honey, maple syrup, or a sugar substitute like stevia. Just adjust the quantity to taste, as some sweeteners are more potent than others.

What can I use instead of butter to make it even lower in fat?

You can substitute the butter with applesauce or Greek yogurt. Both will keep the muffins moist while reducing the fat content.