Four Grain Four Berry Muffins

Start your day with a burst of wholesome goodness by baking these Four Grain Four Berry Muffins, a perfect combination of hearty grains and juicy berries. Packed with a nourishing blend of whole wheat flour, oat flour, cornmeal, and rolled oats, these muffins deliver a fiber-rich base. Infused with the natural sweetness of unsweetened applesauce and brown sugar, they’re complemented by Greek yogurt for a delightfully moist texture. Each bite is bursting with flavor thanks to four types of berries—blueberries, raspberries, strawberries, and cranberries—offering a medley of tangy and sweet notes. Ready in just 35 minutes, these muffins make an ideal breakfast, snack, or on-the-go treat. Try this healthy muffin recipe for a satisfying, guilt-free indulgence that’s perfect for meal-prepping or feeding a crowd!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup whole wheat flour
• 0.5 cup oat flour
• 0.5 cup cornmeal
• 0.5 cup rolled oats
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup unsweetened applesauce
• 0.75 cup plain Greek yogurt
• 0.5 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 0.5 cup milk (dairy or non-dairy)
• 0.25 cup blueberries
• 0.25 cup raspberries
• 0.25 cup chopped strawberries
• 0.25 cup cranberries (fresh or dried)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, combine the whole wheat flour, oat flour, cornmeal, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly to ensure even distribution.

Step 3

In a separate medium bowl, whisk together the unsweetened applesauce, Greek yogurt, brown sugar, egg, milk, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.

Step 5

Gently fold in the blueberries, raspberries, chopped strawberries, and cranberries. Distribute the berries evenly throughout the batter.

Step 6

Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.

Nutrition Facts

Serving size	1029.4 grams (1029.4g)

Amount per serving	% Daily Value*
Calories	1814

Total Fat 24.60g	32%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 0.30g
Cholesterol 214mg	71%
Sodium 2934mg	128%
Total Carbohydrate 345.60g	126%
Dietary Fiber 37.60g	134%
Total Sugars 104.80g
Protein 66.70g	133%

Vitamin D 91IU	455%
Calcium 592mg	46%
Iron 14mg	76%
Potassium 1837mg	39%

*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: 11.8%

Protein: 14.3%

Carbs: 73.9%