Making fruit muffins at home always leaves me conflicted. You see, mum and I are both of the more is definitely better when it comes to adding fruit to muffin batter. Because we love our fruit and more of it just makes muffins taste amazing.
But there is a price to pay and the baker in me gets a major case of the sads when those delicious muffins, laden with gorgeous fruit, invariably sink a little. Because more fruit can tip the balance of the batter due to the weight of the fruit, making it hard for muffins to keep their lovely domed tops.
Life is all about priorities though. As you can see, more fruit seems to be the going concern at Casa Chocolate Chilli Mango 😀
You decide on what matters most to you. I have given two quantities for the amount of berries in these muffins. I go for more fruit, but you might want less.
These muffins are a great snack idea you can make ahead as part of your meal prep each week. Any mix of berries works well, but right now I am loving Queensland strawberries and blueberries. I feel blessed to live in Australia where it is always strawberry season somewhere!
I hope you are having a great weekend and kick-start this week with a bang. These muffins are not a bad way to help you do that, especially if you happen to be dieting at the moment, like my mum!
Mixed Berry Protein Muffins
I like to use more fruit in these muffins and I don’t mind that the weight of extra fruit makes them sink a little on top. Use more or less fruit to your liking. A mix of equal parts strawberries and blueberries is lovely. Dice the strawberries before adding so the fruit will distribute evenly in the batter. I use non-fat milk because that is what we use most at home but whole milk or a dairy alternative work just as well. In fact, whole milk will only make these muffins better. The same applies to the yoghurt. A full fat yoghurt will enhance these muffins but I always get non-fat yoghurt out of habit. Just remember that any substitutions will affect the macro counts, if you are tracking macros.
100 grams plain flour (white or wholemeal)
60 grams Natvia Baking (or sugar)
45 grams unflavoured (or vanilla) casein powder
7.5 grams (1.5 tsp) baking powder
2.5 grams (0.5 tsp) bicarbonate of soda
2 grams vanilla powder (or 1 tsp vanilla bean paste)
150 – 200 grams mixed berries
58 grams whole egg
90 grams non-fat milk (or whole milk)
60 grams orange juice, freshly squeezed
65 grams non-fat thick Greek yoghurt
Preheat oven to 190℃.
Line a 6 large cup muffin tray with muffin paper liners, and set aside.
In a medium bowl, mix together the dry ingredients well.
Toss the mixed berries in to coat well.
In a separate bowl, whisk together the wet ingredients.
Make a well in the centre of the dry ingredient mix and pour in the wet mixture.
Use a fork to mix the batter lightly. Do not overmix the muffin batter and a few lumps are okay.
Divide the mixture evenly between the muffin cups.
Bake for 20 to 30 minutes until the muffins are risen, golden and cooked through.
Remove from the oven and allow to cool before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to one week.
I have included the macros for the muffins with 200 grams of fruit (a mix of 100 grams each strawberries and blueberries). I have also used non-fat milk in the recipe.