I thought 2 T baking powder seemed like a LOT, so I checked the original recipe on the website in your Notes section. It calls for 1 T of baking powder, so I'm gong to try it this way to reduce the sodium a bit.
Thanks for the heads up review on the baking soda measurement... I noticed that the applesauce was changed also. I'm going to try as original written.
These are great! I loved that they didn't contain a lot of sugar ~ the amount of sweetness from the applesauce and maple syrup was just right (although DH thought they could be sweeter). I was able to successfully make these gluten free. Also added 2 T of ground flax seed to the batter. Will definitely make these again. Thanks for posting Kelly! Made for Healthy Choices ABC Tag.
Very healthy muffin recipe! We did wish these were a bit sweeter, though I'm sure they were better for us this way. This made 16 muffins for me, which cooked in about 15 minutes. Thanks for posting! Made for PAC Spring 2010.
Thank you naviline for another healthy recipe! I love blueberries and this is just delish! Just don't tell my kids it's so healthy! I used dried cranberries and homemade yogurt. Made this for Fall PAC 08.
In my opinion...a 5+ star recipe and I think my new favorite! These muffins are full of flavor and very moist! They were great right out of the oven and still great the next day! I did make 2 changes, using 2 whole eggs instead of 2 egg whites and 1 whole egg and I used all whole wheat flour instead of a mix of whole wheat and unbleached.