Prep 7 mins
Cook 25 mins
This is a simple but really delicious recipe I've developed over time. In spite of being whole grain, they are pretty light. Applesauce replaces the fat, and it isn't missed at all. They're sweet without being too sweet, and disappear right after I make them. My toddlers, hubby, and I all love them. Of course there's plenty of room for variation with this recipe--any type of dried fruit can be put in, you can play with spices, or add some packed pumpkin puree. Lots of options. ADDED NOTE: I figured out why these haven't risen for me the last couple times--I neglected to transfer the baking soda when I entered this recipe. That's fixed now and these should be as delicious as ever now!
- Mix all ingredients well, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.
I have made these twice now, both with delicious results! The first time I used only dried cranberries (I can't like raisins LOL) and my boys devoured them. The second time I used fresh blueberries, and while they were still delicious I will probably cut back on the applesauce or something if I make them using fresh fruit again to account for the juiciness. Thanks for posting! Made for PRMR.
These are great muffins and the nutrition facts are way favorable! One person who tried them disliked their springy, or spongy texture. When I was making them, the batter was very very thin and it was messy to get it into the muffin tins. But it baked up nicely and the taste is lovely, definitely sweet enough and delicious with a cup of coffee. I had enough batter for a mini loaf cake as well (just baked it slightly longer than the muffins.) I didn't put the raisins in. Nuts might be a nice addition. Thanks for this good, healthy muffin recipe!
I've been looking for healthier breakfast recipes lately and made these to take to work as a breakfast on the go this week. They smelled so good baking that I had to sneak a taste. Delicious! You are right that these are not like the 100% whole wheat recipes I've tried in the past, these were really light and fluffy and I did not miss the white flour at all. Thanks for a great recipe that I will enjoy again and again :)