Recipe Provided by the American Heart Association
This recipe yields 12 muffins, with each muffin weighing approximately 2.75 ounces.
Using whole-wheat pastry flour can create a lighter muffin if that is your preference. Feel free to incorporate the suggested add-ins or create your own unique variations!
- 1-¼ cups whole-wheat flour or whole-wheat pastry flour
- ½ cup granulated sugar (white or brown)
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 cup unsweetened applesauce
- ¾ cup nonfat milk
- ¼ cup canola oil or vegetable oil
- Cooking spray
Begin by preheating your oven to 350°F and lightly spraying 12 muffin cups with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix together the applesauce, milk, and oil. Pour the wet ingredients into the dry mixture and stir until just blended.
Gently incorporate your chosen add-ins, taking care not to overmix the batter. Evenly distribute the batter among the muffin cups and bake for 25 to 30 minutes.
Suggested Add-Ins
- 2 cups shredded carrots + ¼ cup shelled sunflower seeds (Fold the carrots into the batter and sprinkle the seeds on top before baking.)
- 1 cup dried cranberries + ½ cup chopped pecans
- 2 cups fresh blueberries
- 1 cup mashed banana (substituting applesauce) + 1 cup chopped walnuts
For additional information, please reach out to the American Heart Association.
