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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat twelve 2 1/2-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.

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  • 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.

Nutrition Facts

155 calories; 5.9 g total fat; 2.2 g saturated fat; 31 mg cholesterol; 160 mg sodium. 152 mg potassium; 22.6 g carbohydrates; 3.1 g fiber; 9 g sugar; 4 g protein; 67 IU vitamin a iu; 5 mg vitamin c; 17 mcg folate; 46 mg calcium; 2 mg iron; 43 mg magnesium; 5 g added sugar;