Lite Multiberry Muffins

Start your day with a burst of fruity goodness with these Lite Multiberry Muffins, a wholesome and guilt-free treat perfect for breakfast or snacking. Made with a nutrient-packed blend of all-purpose and whole wheat flours, these muffins are naturally sweetened with honey and unsweetened applesauce for a moist yet light texture. Brimming with the vibrant flavors of mixed berries—think blueberries, raspberries, and strawberries—and brightened by a hint of lemon zest, these muffins deliver a delightful balance of tart and sweet in every bite. Greek yogurt not only adds a protein boost but also keeps the muffins wonderfully tender. Ready in under 35 minutes, these low-fat, bakery-worthy muffins are a crowd-pleasing choice for health-conscious bakers. Perfectly portable and freezer-friendly, they’re the ultimate way to enjoy a medley of fresh or frozen berries, any time of year!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Whole wheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Granulated sugar
• 0.25 cup Honey
• 0.5 cup Unsweetened applesauce
• 0.75 cup Plain Greek yogurt
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1.5 cups Mixed fresh or frozen berries (blueberries, raspberries, strawberries, etc.)
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until fully combined.

Step 3

In a separate medium bowl, mix the sugar and honey. Add the applesauce, Greek yogurt, eggs, and vanilla extract, whisking until smooth.

Step 4

Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should remain slightly lumpy.

Step 5

Toss the mixed berries with a light dusting of flour (about 1 tablespoon) to prevent them from sinking during baking.

Step 6

Fold the berries and lemon zest into the batter just until evenly distributed.

Step 7

Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.

Step 8

Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Step 9

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(1049.0g)

Amount per serving	% Daily Value*
Calories	1901.9

Total Fat 16.7g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 390.4mg	0%
Sodium 2335.7mg	0%
Total Carbohydrate 388.6g	0%
Dietary Fiber 22.0g	0%
Total Sugars 190.2g
Protein 59.5g	0%

Vitamin D 82IU	0%
Calcium 374.9mg	0%
Iron 13.9mg	0%
Potassium 1261.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.7%

Protein: 12.3%

Carbs: 80.0%