To Your Health Muffins
Start your mornings on a wholesome note with these nutrient-packed "To Your Health Muffins," a delicious blend of whole wheat flour, rolled oats, and Greek yogurt fortified with the natural sweetness of honey and applesauce. Bursting with fresh blueberries, crunchy walnuts, and subtly spiced with cinnamon, these moist muffins are a guilt-free indulgence that's perfect for breakfast or snacking. Grated carrots add a boost of nutrients while keeping the muffins incredibly tender, making them a family-friendly option even picky eaters will adore. Quick to prepare in just 35 minutes, this recipe is a standout choice for those seeking healthy muffin recipes, high-fiber treats, or refined sugar-free baked goods. Whether enjoyed fresh out of the oven or stored for busy mornings, these muffins are a flavorful way to fuel your day!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Greek yogurt
- 0.5 cup Milk (any variety)
- 1 cup Grated carrot
- 0.5 cup Chopped walnuts
- 0.75 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with nonstick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the eggs lightly, then mix in the applesauce, honey, vanilla extract, Greek yogurt, and milk until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated carrot, chopped walnuts, and blueberries carefully to prevent breaking the blueberries.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins 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 tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Enjoy the muffins warm or store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 138.0 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 524 mg | 40% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2340 mg | 50% | |
*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.
