These easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.
Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1½ cups whole-wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
¾ cup unsweetened applesauce
¼ cup agave syrup
1½ teaspoons vanilla
1 cup fresh raspberries and/or halved strawberries
3 ounces 70% to 80% dark chocolate, chopped
⅓ cup chopped walnuts
Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. In a large bowl stir together the whole-wheat flour, cinnamon, baking powder, baking soda and nutmeg. Make a well in center of flour mixture.
In a small bowl combine eggs, applesauce, agave syrup and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in berries, chocolate and walnuts. Spoon batter into the prepared muffin cups, filling each three-fourths full.
Bake 18 to 20 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack.
155 calories;6 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 4 g protein; 17 mcg folate; 31 mg cholesterol; 9 g sugars; 5 g added sugars; 67 IU vitamin A; 5 mg vitamin C; 46 mg calcium; 2 mg iron; 160 mg sodium; 152 mg potassium