Granola applesauce muffins use applesauce instead of oil in this Whole Foods recipe. Taking small steps towards healthier choices starts with breakfast and you might as well start with a muffin!
New year, new you? Well, that is how the saying goes but it is hard to put new habits into practice sometimes. I like to start with baby steps. No, I am not going to cut out baked goods (a life without cake? I don’t think so!) but, yes, here and there I can make a conscious effort for a healthier version.
Today I am taking Whole Foods Market’s advice and starting with this easy change: use applesauce instead of oil in recipes for some muffins, cakes and cookies. These muffins are made with a combination of granola, whole wheat flour and all purpose flour.
Muffins are a type of quick bread– bread recipes that don’t need yeast to rise. Muffins and loaf breads fall in that category. Enjoy my full collection of quick bread recipes.
Applesauce keeps these morning muffins sweet and moist while you can add other textures likes raisins, dried cranberries or dried blueberries for a new twist. (Yes, there is 1/4 cup brown sugar in the ingredient list but for 18 muffins that does not amount to a lot of sugar per serving– remember I am taking baby steps!!) Next time I plan to leave the sugar out completely and I doubt I’ll miss it.
- 1 1/2 cups granola (I used Kind granola Healthy Grains Vanilla Blueberry Clusters)
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 2 tablespoons golden flax seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cup unsweetened applesauce
- 1/2 cup milk or non-dairy substitute
- 1/4 cup brown sugar
- 2 eggs
- rolled oats for topping
- Preheat oven to 400 degrees F. Prepare muffin tins with paper muffin cups (makes about 18 muffins)
- Pour granola into a large mixing bowl. Break up any large pieces of granola-- I like to firmly pat on the granola with the bottom of a metal measuring cup. Add the all purpose flour, whole wheat flour, flax seed, baking powder and baking soda.
- In a separate smaller bowl mix the applesauce, milk, sugar, and eggs (please note original Whole Foods recipe calls for oil but it is omitted in this recipe)
- Add the wet ingredients to the dry and stir until just combined. Fill muffin tins 2/3 full. I use a 1/4 cup measuring cup to fill each muffin cup evenly. Sprinkle oats on top.
- Bake for 20 -22 minutes.
- Cool on a wire rack before serving.
A Whole Foods Recipe
Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 141mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 5g
This data is provided by Nutritionix and is an estimate only.
Here are more granola recipes you’ll enjoy!
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.