Low Sodium Cinnamon Muffins
Indulge in the warm, comforting flavors of these flavorful Low Sodium Cinnamon Muffins, the perfect choice for a heart-healthy breakfast or snack. Made with wholesome whole wheat flour and naturally sweetened with honey and unsweetened applesauce, these muffins strike the ideal balance between nutritious and indulgent. The star ingredient, ground cinnamon, infuses each bite with aromatic warmth, while optional chopped walnuts add delightful texture. With low sodium baking powder and unsalted butter, this recipe is carefully crafted for those watching their salt intake without sacrificing taste. Easy to prepare in under 40 minutes, these muffins are moist, lightly spiced, and a great source of fiber. Serve them solo or pair with a smear of your favorite low sodium spread for a satisfying treat!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder (low sodium if available)
- 1 tablespoon Ground cinnamon
- 1 cup Unsalted butter, melted
- 0.5 cup Honey
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened applesauce
- 0.5 cup Milk (low fat or plant-based alternative)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the whole wheat flour, baking powder, and ground cinnamon, stirring until evenly mixed.
In a separate medium-sized bowl, beat the melted unsalted butter and honey together until smooth and well combined.
Add the eggs to the butter and honey mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the unsweetened applesauce and milk to the wet ingredients, stirring until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix as this could lead to dense muffins.
If using, gently fold in the chopped walnuts at this stage.
Divide the batter evenly among the prepared muffin cups, filling each 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.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your flavorful, low sodium cinnamon muffins with a dollop of butter or a spoonful of your favorite low sodium spread.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 355 mg | 15% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 131.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 572 mg | 44% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1879 mg | 40% | |
*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.
