Healthy Muffins Assortment
Healthy Muffins Assortment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 banana, ripe, mashed
- 1/2 cup walnuts, chopped
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the eggs, maple syrup, unsweetened applesauce, milk, vegetable oil, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Divide the batter into three equal portions in separate bowls.
⏱️ 1 min
- 6
To the first bowl, gently fold in the blueberries. This will be your blueberry muffins.
⏱️ 1 min
- 7
To the second bowl, gently fold in the mashed banana and chopped walnuts. This will be your banana nut muffins.
⏱️ 1 min
- 8
Leave the third bowl of batter plain for classic muffins, or add another mix-in of your choice (e.g., chocolate chips, shredded carrots).
⏱️ 1 min
- 9
Fill the prepared muffin cups about two-thirds full with the different batters, creating an assortment.
⏱️ 3 min
- 10
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 20 min•🌡️ 375
- 11
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Muffins Assortment
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 banana, ripe, mashed
- 1/2 cup walnuts, chopped
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the eggs, maple syrup, unsweetened applesauce, milk, vegetable oil, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Divide the batter into three equal portions in separate bowls.
⏱️ 1 min - 6
To the first bowl, gently fold in the blueberries. This will be your blueberry muffins.
⏱️ 1 min - 7
To the second bowl, gently fold in the mashed banana and chopped walnuts. This will be your banana nut muffins.
⏱️ 1 min - 8
Leave the third bowl of batter plain for classic muffins, or add another mix-in of your choice (e.g., chocolate chips, shredded carrots).
⏱️ 1 min - 9
Fill the prepared muffin cups about two-thirds full with the different batters, creating an assortment.
⏱️ 3 min - 10
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 20 min•🌡️ 375 - 11
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min