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Low Fat Mixed Berry Muffins

Jan 22, 2015

Low Fat Mixed Berry Whole Wheat Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 1 muffin Old Points: 3 pts • Points+: 3 pts
Calories: 151.5 • Fat: 2.7 g Protein: 3.1 g Carb: 29.7 g Fiber: 2.6 g Sugar: 13.4 g

Sodium: 215 mg


  • 1 1/2 cups pureed strawberries (from about 16 oz strawberries)
  • 1 cup 100% whole wheat pastry flour (Bob's Red Mill)
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup raspberries
  • 1/3 cup blackberries
  • 1/3 cups blueberries
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 2 tbsp melted unsalted butter


Preheat oven to 325°.

In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree. Add to the flour mixture and stir until just blended. Gently fold in remaining berries.

Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.


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