Manage hectic mornings with quick, healthy breakfasts 

(Family Features) Getting kids up and out the door is a challenge all on its own, and on those busy school mornings when nothing seems to run smoothly, healthy breakfasts can go by the wayside. While it’s widely recognized as the most important meal of the day, that doesn’t always mean you have time to sit down and enjoy it. 

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. 

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

Mixed Berry Whole-Wheat Muffins 

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 a 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. 

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Source: Healthy Family Project