Low Sodium Apple Muffins
Satisfy your sweet tooth with these wholesome and guilt-free Low Sodium Apple Muffins, a perfect option for those looking to cut back on sodium without sacrificing flavor. Packed with heart-healthy whole wheat flour, fiber-rich rolled oats, and the natural sweetness of unsweetened applesauce and honey, these muffins are a nutritious twist on a classic treat. The diced Granny Smith apples add a burst of juicy tartness, while warm spices like cinnamon and nutmeg elevate the flavor profile. Moist, tender, and easy to make in just 35 minutes, these low-sodium muffins are an ideal choice for a quick breakfast, on-the-go snack, or a healthy treat to enjoy with your morning coffee. Plus, they're dairy-free thanks to almond milk, making them suitable for a variety of dietary needs. Try these wholesome apple muffins today and enjoy their comforting homemade goodness!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Old-fashioned rolled oats
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk (unsweetened)
- 1 medium Granny Smith apple, peeled and diced
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
In a large bowl, combine the whole wheat flour, rolled oats, baking powder, ground cinnamon, and nutmeg. Mix well to ensure even distribution of the ingredients.
In a separate bowl, whisk together the unsweetened applesauce, honey, egg, vanilla extract, and almond milk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid over-mixing to keep the muffins tender.
Fold in the diced Granny Smith apple pieces, distributing them evenly throughout the batter.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven 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 tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 256.2 g | 93% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 81.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 379 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1368 mg | 29% | |
*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.
