Recipe Courtesy of American Heart Association
Makes 12 muffins; 1 muffin per serving, each muffin approx. 2.75 ounces
Whole-wheat pastry flour will produce a somewhat lighter muffin, if that’s what you prefer. Use the “add-ins” suggested or come up with your own variations!
- 1-¼ cups whole-wheat flour or whole-wheat pastry flour
- ½ cup white or brown 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
Preheat oven to 350. Lightly spray 12 muffin cups.
In a large bowl, whisk together flour, sugar, baking powder and salt. In a small bowl, whisk together applesauce, milk and oil. Add wet ingredients to dry and stir until just combined.
Fold in add-ins of choice, being careful not to over-mix the batter. Divide the batter equally between muffin cups. Bake for 25 to 30 minutes.
Example Add-Ins
- 2 cups shredded carrot + ¼ cup shelled sunflower seeds (Fold the carrots into the batter. Sprinkle the seeds on top of the muffins before you bake them.)
- 1 cup dried cranberries + ½ cup chopped pecans
- 2 cups fresh blueberries
- 1 cup mashed banana (instead of applesauce) + 1 cup chopped walnuts
For more information, contact the American Heart Association.
