Healthy Triple Berry Ginger Oat Muffins

Healthy Triple Berry Ginger Oat Muffins

These healthy triple berry ginger oat muffins make use of frozen fruit so can be made anytime of year. Make them in mini muffin tins and they're perfect for school lunches or regular sized tins for a healthy filling snack.

5 from 7 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 12 muffins

Calories: 294kcal

Author: Kristen

Equipment

1 Stand Mixer

1 Muffin tray

2 Mini muffin trays

1 Muffin liners

1 Cooling rack

1 Batter scoop

Ingredients

2 large eggs
⅓ cup raw sugar granulated or golden sugar will work as well
⅔ cup greek yogurt I prefer full fat
¼ cup vegetable oil any neutral oil will work
1 tsp vanilla extract
11/2 cups whole wheat flour
⅔ cup rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 tsp powdered ginger
½ cup blackberries frozen
½ cup strawberries frozen
½ cup raspberries frozen

Instructions

Preheat oven to 400F and line a muffin tin with cupcake liners.
In the large mixing bowl of your stand mixer fitted with the paddle attachment, beat 2 eggs with 1/3 cup raw sugar on medium speed for about 3 min until it's golden in color.
2 large eggs, ⅓ cup raw sugar
Add Greek yogurt, vegetable oil, and vanilla and mix on low speed until combined.
⅔ cup greek yogurt, ¼ cup vegetable oil, 1 tsp vanilla extract
In a separate bowl mix together dry ingredients (flour, oats, baking powder, baking soda, salt, cinnamon and ginger). Add the dry ingredients to the wet a little at a time, mixing on low speed until just incorporated. Do NOT overmix.
11/2 cups whole wheat flour, ⅔ cup rolled oats, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ tsp cinnamon, 1 tsp powdered ginger
Lastly, fold the frozen berries in with a spatula. Gently mix until combined. The more these get stirred around, the more they will break up and spread color all over the batter.
½ cup blackberries, ½ cup strawberries, ½ cup raspberries
Using an icecream/cookie scoop, scoop the batter into the prepared muffin tins filling about 3/4 of the way up until all the batter is used. Optionally, sprinkle tops of muffins with oats and brown sugar. Bake in the middle rack at 400˚F for 19-22 minutes until tops start to turn golden brown and a toothpick inserted into the center come out clean. Let cool for 5 minutes in ti, then transfer muffins to a wire rack to cool.

Notes

Recipe will make 12 regular sized muffins or 24 mini muffins.

Make sure that your fruit goes into your batter frozen. Do NOT thaw before using.

If you want to sub fresh fruit, the blueberries and raspberries can go in whole, but I would roughly chop the strawberries to decrease the size.

Nutrition

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