Recipe by kellymbrown
From the website SuperFoodsRX. This recipe is one healthy superstar. It contains at least six superfoods (seven if you count eggs in that list) and adds fiber, ascorbic acid, potassium, polyphenols, protein, magnesium, zinc, copper, selenium, B Vitamins, Vitamin E, and several powerful antioxidants, to name a few. How can you say no to these muffins? These are great right out of the oven, but you can make ahead for a week of healthy grab-and-go breakfasts.
Top Review by Paris D
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.
- 59.14 ml unsweetened applesauce
- 59.14 ml butter or 59.14 ml margarine, softened
- 118.29 ml plain low-fat yogurt
- 2 large egg whites
- 1 large egg
- 4.92 ml pure vanilla extract
- 29.58 ml pure maple syrup
- 118.29 ml whole wheat flour
- 118.29 ml unbleached all-purpose flour
- 236.59 ml old fashioned oats
- 29.58 ml baking powder
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 59.14 ml dried fruit (such as blueberries or cherries)
- 118.29 ml chopped walnuts
- 354.88 ml blueberries (fresh or frozen)
Directions See How It's Made
- Preheat oven to 400ºF.
- Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
- Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
- In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
- Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
- Gently fold dry mixture into wet ingredients until just moistened.
- Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
- Turn onto wire rack. Cool and enjoy!