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.
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: 151 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 141mg Carbohydrates: 23g Fiber: 3g Sugar: 7g Protein: 5g
- Add more leafy greens and vegetables to your plate; try this White Bean and Spinach Salad
- Eat closer to nature– food on your plate should look like it did when it was harvested, the less processed the better; try this roasted acorn squash
- Seek out whole grain options like this Ancient Grains Stuffed Red Peppers
- Organize your plate such that the beans, grains and vegetables are the main focus with soups like this Simple Black Bean Soup
Whole Foods welcomes you to take steps towards a healthier lifestyle by taking just one step at a time. Small choices can add up to make a big impact on your daily nutrition. #WholeFoods generously is offering one reader a $25 gift card to start your New Year shopping out in the right direction. Please enter the Rafflecopter below for your chance to win. The giveaway has ended.
Here are more granola recipes you’ll enjoy!
This post is sponsored by Whole Foods. I participate in the Whole Foods Brand Ambassador program. All opinions are my own. Products from Whole Foods were provided to me free of charge but no monetary compensation was given.