Muffins can be pretty unhealthy, but like most quick breads, they’re easy to lighten up. Most of my friends lighten up most of their baked goods with applesauce in place of oil, and I’ve started doing that as well. I also usually replace some of the all-purpose flour with whole wheat flour to get eliminate some of the empty calories of AP flour.
I keep these in the freezer and toast them to defrost.
Adapted from All Recipes
- 1 c. all-purpose flour
- 1 c. whole-wheat flour
- 1 c. old-fashioned rolled oats
- 1/2 Tbsp. ground cinnamon
- 1/2 tsp. nutmeg, freshly grated
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. applesauce (the no-sugar added kind)
- 1/4 c. vegetable oil
- 3 eggs, lightly beaten
- 1 c. white sugar
- 1 c. brown sugar
- 2 c. peaches, pitted and chopped (I didn’t bother peeling them.)
- Preheat the oven to 400 degrees. Line a muffin tin with baking cups. (You could spray the pan with Pam, but muffin liners cut down on the fat used in the recipe.)
- Combine the flours, oats, spices, baking soda and salt in a bowl.
- In a separate bowl, combine the applesauce, oil, eggs, and sugars.
- Add the wet mixture to the dry mixture and stir to combine. Fold in the peaches.
- Spoon the batter into the prepared muffin pan (fill ~3/4 of the way to optimize the proportion of muffin body to muffin top — everyone knows the muffin top is the best part!). Bake for ~25 minutes. Cool in the pan for ~10 minutes, then remove to a wire rack. If freezing the muffins, freeze individually for 30 minutes before storing them in a Ziploc freezer bag.