Sugar Free Cinnamon Raisin Muffins
Sink your teeth into these wholesome Sugar Free Cinnamon Raisin Muffins, a healthier twist on a classic favorite! Made with nutrient-packed whole wheat flour, naturally sweetened with unsweetened applesauce, and brimming with bursts of chewy raisins, these muffins are the perfect guilt-free indulgence. Infused with the warm aroma of cinnamon and a hint of vanilla, they deliver cozy, bakery-style flavor without the added sugar. Quick to prepare and ready in under 35 minutes, this recipe offers a simple, stress-free baking experience. Customize your muffins with optional chopped nuts for added crunch, and enjoy them as a wholesome breakfast, midday snack, or anytime treat. Perfect for those seeking a sugar-free option without sacrificing taste, these muffins are easy to store and freezer-friendly, making them a versatile and healthy addition to your baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Unsweetened applesauce
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk (dairy or unsweetened non-dairy)
- 0.75 cup Raisins
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mix the unsweetened applesauce, eggs, vanilla extract, and milk until smooth.
Slowly pour the wet ingredients into the dry mixture, gently stirring until just combined. Do not overmix, as this may make the muffins dense.
Fold in the raisins and, if using, the chopped nuts. Ensure they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 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.
Remove the muffins from the oven and let them cool in the pan for 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 for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 110.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 347 mg | 27% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1778 mg | 38% | |
*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.
