These Mixed Berry Whole-Wheat Muffins are a perfect solution when you need to hustle out the door. As a healthy, delicious treat kids can take with them to school or eat during the commute, they’re quick and easy to make. Loaded with blueberries – a bona fide superfood that’s high in fiber, low in calories and high in vitamin C, potassium and vitamin K – you may even need to make a double batch so you have plenty for breakfasts and after-school snacks.

Recipe courtesy of Healthy Family Project

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 12

1 1/4    cups white whole-wheat flour

1          teaspoon baking powder

1          teaspoon baking soda

1/8       teaspoon salt

1          large egg

1/2       cup maple syrup

2          teaspoons vanilla extract

3/4       cup plain nonfat Greek yogurt

3/4       cup unsweetened applesauce

1/2       cup chopped strawberries

1/2       cup blueberries

Preheat oven to 400 F. Grease muffin pan and set aside.

In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.

Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.

Pour batter into prepared muffin tin, filling cups about 3/4 full.

Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.

Remove from oven and let cool in muffin tin 5 minutes before removing.

Discover more ways to manage school-day schedules with easy, nutritious recipes at healthyfamilyproject.com.