Recipe Provided by the American Heart Association
This recipe yields 12 muffins, with each muffin weighing approximately 2.75 ounces.
If you prefer lighter muffins, opt for whole-wheat pastry flour. Feel free to use the recommended add-ins or get creative with your own combinations!
- 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
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. In a separate bowl, whisk together the applesauce, milk, and oil. Pour the wet ingredients into the dry ingredients and stir until just blended.
Gently fold in your chosen add-ins, being careful not to over-mix the batter. Evenly distribute the batter among the muffin cups and bake for 25 to 30 minutes.
Suggested Add-Ins
- 2 cups shredded carrots plus ¼ cup shelled sunflower seeds (Mix the carrots into the batter and sprinkle the seeds on top before baking.)
- 1 cup dried cranberries and ½ cup chopped pecans
- 2 cups fresh blueberries
- 1 cup mashed banana (replacing applesauce) along with 1 cup chopped walnuts
For additional information, please reach out to the American Heart Association.
