My son has all kinds of food texture issues, and refuses to eat all but the most processed and/or familiar of foods. So when I say “healthier,” that’s my reference.
These muffins taste good, and have lots of good-for-you ingredients like whole wheat, unsweetened applesauce, and Greek yogurt. And he’ll eat them, which is how I judge such things. My recipe – adapted from these applesauce muffins – is relatively easy to make and the muffins are moist and not as dense as some whole wheat muffins. Enjoy!
2 cups of whole wheat flour*
.5 cups white flour*
2 tsp apple pie spice
1 tsp cinnamon
1.5 tsp baking powder
1 tsp baking soda
.5 tsp salt
2 cups unsweetened applesauce
2 eggs, room temperature
2 tbs coconut oil, melted, or canola oil
.75 cups honey**
2 tsp vanilla
.5 cup plain, unsweetened Greek yogurt, room temperature
Preheat oven to 400 degrees. Lightly spray muffin pan or silicone baking cups with cooking spray.***
Whisk flour, spices, baking powder, baking soda, and salt in medium bowl.
In large bowl, mix applesauce, eggs, coconut/canola oil, honey, and vanilla.
Add one-half of the flour mixture to the wet ingredients and stir. Add yogurt and stir. Add remaining flour and stir just until blended.
Fill cups two-thirds full and bake 14-18 minutes.
* Using a quarter cup of all-purpose white flour with the whole wheat flour lightens the muffin significantly. Other substitutions that work well are using all white wheat flour or all whole wheat pastry flour. If you don’t mind denser muffins, you can use all whole wheat flour.
** I use honey because we don’t mind a denser muffin middle, but substituting brown sugar for the honey does make the muffins more dry.
*** I’ve found that the muffins stick even in silicone muffin cups.