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Best Healthy Applesauce Muffins Recipe

Try this easy and healthy wholewheat applesauce muffins recipe- naturally sweet, low in sugar, perfect for kids and a nutritious snack.
Course Breakfast, Snack
Keyword apple muffins, apple puree, applesauce, healthy muffins, jaggery cake, jaggery muffins, kid friendly snack, wholewheat apple muffins, wholewheat cake, wholewheat muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins

Ingredients

Wet Ingredients

  • 1/2 cup Applesauce cup measurement 250 ml
  • 1/4 cup Extra Virgin Olive Oil/Coconut Oil
  • 1/3 cup Jaggery Powder
  • 1 medium Egg check above for egg substitute
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 cup Milk of your choice
  • Dark Chocolate Chunks or Chips (70%) optional; as much as you like

Dry Ingredients

  • 1 cup Wholewheat Flour
  • 1/2 cup Rolled or Instant Oats
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 2 pinch Salt
  • 1/4 tsp Cinnamon Powder add more if applesauce is not cinnamon flavoured

Instructions

For Batter

  • Preheat the oven at 180 C ten minutes prior to baking.
  • Sieve wholewheat flour, baking soda and powder, salt and cinnamon in a large bowl. Add rolled oats and set aside.
  • Add olive in a bowl, followed by jaggery powder. Whisk the mixture for 1-2 minutes using an electric beater till the jaggery dissolves. You can also use a manual whisker.
  • Now add egg and whisk again till the mixture becomes light and foamy. Another 2 minutes.
  • Now add vanilla extract and mix again.
  • Tip applesauce and whisk it completely gets incorporated in the batter.
  • Now add dry ingredients to wet ingredients in batches. Alternate between flour mix and milk. First add flour and then little milk. Gently mix the batter. Then add another batch of flour and milk and gently cut and fold the batter.
  • At last, add dark chocolate chunks as much as you like and gently mix again. This step is optional, although I highly recommend it.

Baking

  • Portion the muffin batter into the lined muffin pan. I used silicon liners because they are so much easier to work with. No greasing or dusting is required. Only fill each muffin cavity about two thirds of the way up, because they will rise while baking.
  • Place on the oven’s center rack, and bake for twenty minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Let cool in the muffin tray and then transfer to the wire rack.
  • Muffins stay fresh covered at room temperature for a 2-3 days, then transfer to the refrigerator for up to 1 week.

Notes

    • Jaggery Powder: Ensure that the jaggery powder is smooth and fine to avoid grainy batter. You can sieve the powder to get rid of grainy bits.
    • Batter: If the batter looks thick, add a tbsp or 2 of Greek yogurt or water, milk or almond or coconut milk. The amount of liquid will depend upon the wholewheat flour you are using. Only add extra liquid in small quantity at first if the batter looks thick.
    • Folding: Always fold the batter in cut and fold method. Do not whisk or mix the batter. This will result into a dense cake.
    • Nuts: If using nuts like walnuts, add them to the dry ingredients first then mix dry ingredients to wet ingredients otherwise adding nuts to the final batter will make them settle at the bottom. Adding nuts to the dry ingredients first will evenly distribute them to the batter.
    • Airy Batter: To make texture of muffins light and airy, sieve wholewheat flour 2-3 times. This will help to incorporate more air in the flour.