Healthy one-bowl applesauce muffins
I've been on a healthy muffin kick this fall, and I bake a new batch each weekend. They're great for a quick breakfast or snack. I like to have them as a portion-controlled, self-contained after dinner snack instead of mindlessly snacking on cookies and the like. My muffins always contain as much fruit as possible and are made with whole wheat and other healthy ingredients, like my pumpkin pepita muffins and my one-bowl banana muffins,
Healthy One-Bowl Applesauce Muffins
2 cups whole wheat flour (alternatively, if you'd like oatmeal muffins, substitute 1/2 cup of oats for 1/2 cup of flour)2/3 cup brown sugar
1/2 cup pecans or other nuts or seeds (optional)
1/2 cup dried cranberries or raisins (optional)
1/3 cup ground flax or chia seeds (optional)
2 t cinnamon
1 t cardamom (optional)
1.5 t baking soda
1/2 t salt
1 3/4 cup no sugar added applesauce
1/3 cup neutral oil like canola
2 large eggs (you can omit if you'd like to go vegan. They may not rise quite as much. Be sure to use the flax or chia seeds listed above and add 3 T water)
2 t vanilla extract
Preheat oven to 425°F. Line a 12-count muffin pan* with cupcake liners. In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them heaping full. (It may look like you have too much batter, but it will all fit if you heap it. The muffins will rise a little, but they will not spread, so don't worry about making a mess. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
*You could turn this into applesauce bread by making it in a bundt pan. It will take around 40 minutes to cook.
1.5 t baking soda
1/2 t salt
1 3/4 cup no sugar added applesauce
1/3 cup neutral oil like canola
2 large eggs (you can omit if you'd like to go vegan. They may not rise quite as much. Be sure to use the flax or chia seeds listed above and add 3 T water)
2 t vanilla extract
Preheat oven to 425°F. Line a 12-count muffin pan* with cupcake liners. In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them heaping full. (It may look like you have too much batter, but it will all fit if you heap it. The muffins will rise a little, but they will not spread, so don't worry about making a mess. Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
*You could turn this into applesauce bread by making it in a bundt pan. It will take around 40 minutes to cook.
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