Heart-Healthy Apple Muffins
Start your morning on a nutritious note with these Heart-Healthy Apple Muffins, a wholesome treat packed with fiber, natural sweetness, and warm cinnamon flavor. Made with whole wheat flour, rolled oats, and unsweetened applesauce, these muffins are a guilt-free indulgence perfect for breakfast or snacking. Honey replaces refined sugar, while diced apples and chopped walnuts provide a burst of fruity freshness and nutty crunch in every bite. With easy preparation and a quick bake time, these muffins are as convenient as they are delicious. Whether you're seeking a low-fat, heart-friendly option or simply a better-for-you baked good, these apple muffins are sure to become a staple in your kitchen. Keywords: heart-healthy muffins, apple muffins, whole wheat muffins, healthy breakfast recipes.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cup rolled oats
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.25 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
- 1 medium, peeled and finely diced apple
- 0.25 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, ground cinnamon, baking soda, and salt.
In a separate medium bowl, combine the unsweetened applesauce, honey, egg, vanilla extract, and unsweetened almond milk. Whisk until well blended.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix.
Gently fold in the diced apple and chopped walnuts into the muffin batter.
Evenly distribute the batter among the muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 85.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1469 mg | 31% | |
*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.
