I went to Ikea several weekends ago with some girlfriends. More of us than not were preggo [I’m on the not side], thus brought along snacks for the drive/shopping day. Who knew that grown-ups need to pack snacks without any children in tow?? You learn new things every day ;). One bite in to the muffin I wasn’t complaining one bit. Gee-zo. It was the most delicious/moist/flavorful/healthy muffin I think I’d ever had. I knew right away that I needed the recipe. Stat. A few days went by and all I could think about was how I wanted another one of those delicious muffins. So I made them. Of course I swapped out a few ingredients for what I had on hand. They turned out phenomenal. What I love is that even though they are made with whole wheat flour they are not at all dense or heavy. They are perfect. I actually ended up making two batches back to back because I ran out of the first batch before I even had a chance to take pictures of them. That’s how good they are. My belly came first, and the photography was secondary! I took a few to work to get a general idea as to whether their yummyness was all in my head, or if they were in fact as amazing as I was making them out to be and guess what: they are!!
Whole Wheat Pumpkin Applesauce Muffins
Whole Wheat Pumpkin Applesauce Muffins are a tasty AND healthy grab-and-go breakfast or snack!
- 1 3/4 c. whole wheat flour
- 1/4 c. ground flaxseed
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
- 2 tsp. pumpkin pie spice
- 2/3 c. coconut palm sugar or brown sugar
- 1/3 c. raw sugar or white sugar
- 1/4 c. coconut oil melted
- 1/2 c. applesauce
- 1/2 c. canned pumpkin
- 1/3 c. plain yogurt
- 2 eggs slightly beaten
- 1/2 c. frozen blueberries optional
Preheat an oven to 400 F. Grease 18-20 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, flaxseed, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
- Combine the coconut palm sugar, raw sugar, oil, applesauce, pumpkin, yogurt, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined.
- Fold in the blueberries (if using).
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
[My 2 Cents]
If you aren't going to devour them all in one sitting like I did... ok, ok, it wasn't really like that. But if you aren't going to eat them within a couple of days you will want to refrigerate them. Because they are so moist, they will go bad rather quickly otherwise.
Adapted from Allrecipes
Linking up with: Mandy’s Recipe Box , Chef-In-Training, SNAP Creativity, Link Party Palooza, Six Sisters Stuff, Dessert Now, Dinner Later , Whipperberry, Life With The Crust Cut Off, and Cherished Bliss