Healthy Heart Muffins
These Healthy Heart Muffins are a wholesome and delightful way to kickstart your day! Packed with nutrient-dense ingredients like rolled oats, whole wheat flour, flaxseed, grated carrot, and optional add-ins like blueberries and nuts, these muffins offer the perfect balance of flavor and health benefits. Sweetened naturally with honey and unsweetened applesauce, they’re low in added sugar while providing a soft, moist texture. The recipe swaps in heart-healthy unsweetened almond milk or skim milk, making them a perfect choice for anyone looking to nurture their cardiovascular health. These muffins are quick to whip up, with just 15 minutes of prep time, and are perfect for breakfast, snacks, or a guilt-free treat. High in fiber, low in fat, and irresistibly delicious, they’ll become a go-to in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Unsweetened almond milk or skim milk
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 2 tablespoons Ground flaxseed
- 0.25 cup Honey
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Grated carrot
- 0.25 cup Chopped walnuts or almonds (optional)
- 0.5 cup Fresh or frozen blueberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a small bowl, combine the rolled oats and milk. Set it aside for 5–10 minutes to allow the oats to soak and soften.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and ground flaxseed.
In another medium bowl, mix the honey, unsweetened applesauce, egg, and vanilla extract. Stir in the soaked oats and milk mixture.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix to maintain a light texture.
Fold in the grated carrot, and if using, the chopped nuts and blueberries.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Enjoy!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 74.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 676 mg | 52% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
