Friday, February 24, 2017

Favorite Muffins Made Healthier

I regularly make a batch of applesauce muffins for my husband which he loves in his lunch that are awesome, the recipe for which I posted on my dog blog, but they are also pretty high in sugar and fat. Wanting a muffin I could pack in MY lunch with less than half the fat and significantly less sugar as well as a flour I can digest, I came up with these. Made with  Einkorn flour from Italy, an ancient grain which is completely different DNA wise than American flour; it's one  I can digest a portion of each day, even with an allergy to hybridized wheat protein. Plus it's also much lower in gluten than American all-purpose flour, not suitable for Celiac sufferers but found to be good for many with just gluten sensitivity. It's a bit pricey but well worth trying if you have difficulty digesting white all- purpose or whole wheat flours.

They turned out pretty darn good - ,moist, sweet but not TOO sweet, and soft.

Healthy Applesauce Oatmeal Muffins

1 cup gluten free oats (oats themselves are gluten-free but many of the cheap brands are processed where there is cross contamination - I use Bob's Red Mill).
1 cup unsweetened applesauce
1/2 cup milk or almond milk
1 large egg or equivalent egg replacer
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup plus 1 teaspoon sugar
3/4 cup Einkorn flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional


Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

In a medium bowl with a small hand mixer on high-speed, cream the softened butter (or coconut oil) and sugar until fluffy.  On low-speed,  mix in applesauce and egg.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir with a spoon until just combined (don't overmix or the muffins will be door stops).

Distribute the batter evenly among the 12 muffin cups. Bake for 15-19 minutes until a toothpick inserted in the center comes out clean. This is a more of a moist batter than many muffins, when the muffins are done, a toothpick inserted inside will come out clean, but the top will still look a bit moist, this is normal for this recipe.  When the toothpick is clean and the edges are light brown they are done.

Remove the muffin pan to a  wire rack.  When muffins are mostly cool, remove to a plate - cooling the muffins completely in the tin can make them dry.


  1. I must stop reading your blogposts, they make me soooooo hungry and want to bake. Yum, yum!

  2. They look good. Where do u get the flour?


    1. I order mine directly from Jovial Food. a small family company. They have a nice selection of Einkorn and gluten free products (but I will warn you the little Einkorn chocolate checkboard cookies are addictive). Link is below.

  3. YUM! Lots of recipes can be tweaked to make them healthier!



Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.