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MIND Diet Muffins (Strawberry-Raspberry)

Recipe by Evelyn Marcella Rivera

Soft, lightly sweet strawberry-raspberry muffins inspired by the MIND diet. Fresh strawberries and freeze-dried raspberries add natural sweetness and antioxidants, while Greek yogurt and eggs add protein and whole-wheat flour adds fiber. An easy, wholesome breakfast or snack.


  • Total Time40 minutes
  • Yield12 muffins 1x

Ingredients

Units Scale
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup nonfat plain Greek-style yogurt (strained)
  • 2 large eggs
  • 3 tbsp avocado oil
  • 2 1/2 tbsp light brown sugar
  • 1 1/2 cups fresh strawberries (chopped)
  • 1 (1 oz) package freeze-dried raspberries

Instructions

  1. Mix the Dry Ingredients: Preheat the oven to 350°F and coat a 12-cup muffin tin with cooking spray. In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
  2. Make the Batter: In a large bowl, whisk the yogurt, eggs, oil, and brown sugar until smooth. Fold in the flour mixture until a few dry streaks remain, then gently fold in the strawberries and freeze-dried raspberries until just combined.
  3. Bake: Divide the batter evenly among the muffin cups (a scant 1/3 cup each). Bake 12 to 15 minutes, until a wooden pick inserted in the center comes out clean with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Fold the batter gently and stop while a few dry streaks remain, since overmixing makes muffins tough. Do not overbake; these lean muffins dry out faster than buttery ones. Use strained Greek-style yogurt and freeze-dried (not fresh) raspberries, which add flavor without adding moisture. Store airtight at room temperature up to 2 days, refrigerate after that, or freeze and rewarm.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Cuisine: American