Recipe Provided by the American Heart Association
Makes 12 muffins; each muffin weighs approximately 2.75 ounces.
If you’re looking for a lighter muffin, consider using whole-wheat pastry flour. Feel free to include any of the suggested “add-ins” or create your own unique combinations!
- 1-¼ cups whole-wheat flour or whole-wheat pastry flour
- ½ cup brown or white sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 cup unsweetened applesauce
- ¾ cup nonfat milk
- ¼ cup canola or vegetable oil
- Cooking spray for the muffin tin
Start by preheating your oven to 350°F and lightly spraying the 12 muffin cups.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another smaller bowl, mix together the applesauce, milk, and oil. Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in your chosen add-ins, taking care not to overmix the batter. Evenly distribute the batter among the muffin cups. Bake for 25 to 30 minutes.
Suggested Add-Ins
- 2 cups shredded carrots + ¼ cup shelled sunflower seeds (Incorporate the carrots into the batter and sprinkle the sunflower seeds atop the muffins before baking.)
- 1 cup dried cranberries + ½ cup chopped pecans
- 2 cups fresh blueberries
- 1 cup mashed banana (substituting for applesauce) + 1 cup chopped walnuts
For additional information, please reach out to the American Heart Association.
