These high-fibre berry muffins are a perfect way to start your day or satisfy a sweet craving without sacrificing your health goals. Packed with fiber from whole wheat flour and oats, these muffins are also bursting with antioxidants from fresh berries. They're easy to make, adaptable to your favorite berries, and are sure to become a new staple in your kitchen.
What You'll Need
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup granulated sugar (or your preferred sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
How to Make It
1. Preheat: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. Dry Ingredients: In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, whisk together the milk, oil, egg, and vanilla extract.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix!
5. Fold in Berries: Gently fold in the berries.
Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Bonus Tips
- For a Nuttier Flavor: Add 1/4 cup chopped walnuts or pecans to the batter.
- For a Sweeter Treat: Increase the sugar to 3/4 cup.
- For a Healthier Option: Use a sugar substitute like honey or maple syrup.
- For a Gluten-Free Version: Substitute the whole wheat flour with a gluten-free flour blend.
- For a Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg and substitute the milk with a non-dairy option.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
Enjoy these high-fibre berry muffins as a delicious and nutritious snack or breakfast option!
