Heart-Healthy Vanilla Muffins
Start your day with these delicious and nutritious Heart-Healthy Vanilla Muffins—an irresistibly fluffy treat designed with your wellness in mind! Made with whole wheat and almond flour, these muffins are packed with fiber and healthy fats while keeping refined sugars at bay thanks to natural sweeteners like honey or maple syrup. Unsweetened applesauce and almond milk lend moisture and creaminess, while a touch of vanilla extract adds warm, aromatic flavor. Optional chopped walnuts provide a satisfyingly crunchy texture for an extra dose of heart-healthy benefits. These muffins are quick to prepare, baking up in just 20 minutes, and are perfect for a guilt-free breakfast, snack, or dessert. Plus, they store beautifully, making them a convenient grab-and-go option throughout your week. Indulge in kindness for your heart and taste buds with this wholesome recipe!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey or maple syrup
- 2 Egg whites
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the wet ingredients: unsweetened applesauce, honey or maple syrup, egg whites, vanilla extract, and unsweetened almond milk. Whisk until smooth and uniform.
Gradually add the wet ingredient mixture to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix. If using chopped walnuts, fold them in at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each liner about three-quarters 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 allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins as a heart-healthy breakfast or snack. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 65.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 409 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1144 mg | 24% | |
*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.
