Recipe Provided by the American Heart Association
Yields 12 muffins; 1 muffin per serving, with each muffin weighing approximately 2.75 ounces.
If you prefer a lighter texture, opting for whole-wheat pastry flour is a great choice. Feel free to use the suggested “add-ins” or personalize with your own creative options!
- 1 and ¼ cups whole-wheat or whole-wheat pastry flour
- ½ cup of either white or brown sugar
- 1 tablespoon of baking powder
- 1/8 teaspoon of salt
- 1 cup unsweetened applesauce
- ¾ cup nonfat milk
- ¼ cup canola or vegetable oil
- Cooking spray
Begin by preheating your oven to 350°F. Lightly coat 12 muffin cups with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt using a whisk. In a separate small bowl, mix the applesauce, milk, and oil together until well blended. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated.
Carefully fold in your chosen add-ins without over-mixing the batter. Distribute the mixture evenly into the prepared muffin cups. Bake for 25 to 30 minutes.
Suggested Add-Ins
- 2 cups shredded carrots + ¼ cup shelled sunflower seeds (Incorporate the shredded carrots into the batter, then sprinkle the seeds on top before baking.)
- 1 cup dried cranberries + ½ cup chopped pecans
- 2 cups fresh blueberries
- 1 cup mashed banana (as a substitute for applesauce) + 1 cup chopped walnuts
For additional details, please reach out to the American Heart Association.
