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The Best Recipe for Healthy Muffins

It seems every January we start looking to eat more healthy. Rightfully so.

There are benefits to healthy eating, like lower cholesterol, lower blood pressure, a healthy heart, and lower blood sugar.

A few small changes to your favorite recipes will get you on the right track.

This healthy muffin recipe comes together quickly, is delicious and versatile. So what’s the trick? 

Most people think of baked goods full of sugar and fat. Let’s face it, some baked goods just don’t have the same texture and flavor when you start to change the quality ingredients that bring just the right crumb and the perfect flavor together. Muffins are not one of them.

I remade one of my favorite muffin recipes with fewer calories, less fat, more nutrients, and more fiber. The flavor didn't suffer, and the texture was not dense.

The first change I made was to substitute unsweetened applesauce for the oil in this muffin recipe. It will keep the muffins moist, cut down on the calories and fat, add nutrients and fiber.

Next, I went after the flour. All-purpose flour is made from a combination of hard and soft wheat and is used in almost all recipes. I have been using King Arthur Measure for Measure flour quite a bit with much success and decided to give it a go on this recipe for healthy muffins. Since I like the idea of cutting as much gluten out of my diet as possible and eat a healthy diet, I find this is a perfect substitute.

Follow this recipe for healthy mixed berry muffins using the exact same brand and ingredients I give you and enjoy a delicious gluten-free muffin.

Almond milk is used in place of whole milk to remove the dairy. If someone has a nut allergy, use whole milk or buttermilk. 

This applesauce muffin recipe contains sugar. You can play around with reducing the amount of sugar in the recipe.

The unsweetened applesauce contains natural sugars so, it is possible, plus the berries I added also have their own sugars. I decided to keep the sugar content the same and see if there is a difference in the muffin by substituting the applesauce for the oil and the measure for measure flour for the all-purpose flour.

These were by far the best muffins I made with applesauce ever. This recipe gives you a nice bakery-style muffin without all the gluten and fat and is extremely versatile. You can substitute any mix-in you want for the mixed berries. Extra muffins freeze great for about 2-3 months.

Hey, let us know how your healthy muffins for breakfast turned out, and leave a comment!

Did you do something more creative with this?

Leave a comment and tell us about it. We would love to hear from you.