Very Berry Muffins

Makes 12 muffins (1 muffin per serving)


  • 2 cups whole wheat pastry flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 medium bananas, mashed
  • ½ cup pure maple syrup
  • ⅓ cup low fat plain Greek yogurt
  • 1 large egg
  • 1 tbsp vanilla
  • 1 tbsp melted butter
  • ½ cup milk (1%)
  • 1½ cups frozen mixed small berries, divided (see note)


  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.
  3. In a separate bowl, combine bananas, maple syrup, yogurt, egg, vanilla, and butter. Whisk well to combine.
  4. Alternate adding flour mixture and milk to banana mixture. Stir gently just until combined. Fold in 1 cup frozen berries.
  5. Spoon batter into lightly greased or paper-lined muffin cups and top with remaining ½ cup frozen berries, dividing equally.
  6. Bake until toothpick inserted in centres comes out clean for 25-30 minutes.
  7. Transfer muffins to a wire rack to cool. Serve and enjoy!

*Note: Cut any large berries into smaller pieces (the size of blueberries) to ensure even cooking.

Nutritional analysis per serving: 150 calories, 2 g fat, 4 g protein, 30 g carbohydrate (27 g available carbohydrate), 3 g fibre, 171 mg sodium

My Viva Servings: 2 grains