Healthy Wild Berry Muffins
The perfect healthy & fluffy muffin recipe, rich in berry flavor and super moist – ideal for bake sales, school lunches or on-the-go breakfast & snacks.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins
- 2 cups whole wheat flour
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup frozen wild berries (blueberries, cranberries, blackberries, raspberries, ect.) heaping
- 1 large egg
- ¼ cup melted coconut oil
- 1 cup almond milk
In a large mixing bowl (I use these ones from IKEA
) combine all wet ingredients and mix well.
In another mixing bowl combine dry ingredients, mix and make a well in the center.
Pour wet ingredients into the well and stir until just combined. Dough may even be lumpy, do not be tempted to combine further (as I did many times before).
Distribute batter evenly in muffin pan cups (I use a spoon or ice cream scoop).
Place muffin pan on the bottom oven grid and bake in preheated oven for 10 minutes on 200C/400F.
Then move muffins (and grid) to the middle of the oven and let cook until golden (around 15 minutes in my oven). Or alternatively remove once tooth pick comes out clean.
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GET MORE: For substitutions (on milk, flour and berries), tips and tricks + engaging kids in cooking process -> check above recipe.