These nut-free whole wheat muffins have plenty of good-for-you ingredients like whole wheat flour, oats, applesauce, cinnamon, egg, and whole milk.
I decided I wanted to make the healthiest whole wheat muffins I could dream up.
Why? Because I wanted to feed it to my child! And there’s a secret ingredient. Read on to see what it is! I realized how good muffin “crumb” was for babies when I had one recently and pulled off little bits for Birch to eat. He LOVED IT! Since muffin is usually on the fluffy + spongy + soft side of the bread spectrum (aka no chewy crust), it melted in his mouth so he could enjoy one despite having no teeth. I was able to put little bits on his tray to feed himself.
The Wholesome Ingredient List
- Whole wheat flour + oats
- Apple sauce
- Only 1 tablespoon of brown sugar
- Whole milk
- A small amount of melted butter
- And a secret ingredient….. a baby pouch!! (Or you can double the apple sauce)
Yes baby food!
Before you click away, hear me out. Most of the pouches are fruit based – like applesauce – which many of us use for healthier baking! This one wasn’t a green kale puree, but instead had pumpkin, apple, peach, and buckwheat. You can simply double up on applesauce if you want OR you could boldly use one of the vegetable based pouches and see how it goes! Zucchini muffins are good right?! This is the pouch we used: Organic Pumpkin Apple Peach Buckwheat.
Nutritious for breakfast or snack
All that really matters is that the baby loves them. But the first grader (!) and I did too. Since there is minimal sugar involved, these really are not sweet. They are almost like a cross between a quick bread and a freshly baked whole wheat bread. But since I like my muffins not-too-sweet, these were perfect for my palate. I enjoyed them toasted with a little peanut butter on top.
Whole Wheat Muffins with Apple And Oats
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup unsweetened applesauce
- 1 baby food pouch 1/2 cup in the pouch
- 1 egg lightly beaten
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 tbsp butter melted
- Preheat oven to 375 degrees. Grease a muffin tin. Add wet ingredients in to bowl. Gently fold in remaining dry ingredients. Bake for 18 minutes and use a tooth pick to stick in center and evaluate doneness!
More Healthy Muffin Recipes
- Cinnamon Raisin Baked Oatmeal Muffins
- Whole Wheat Blueberry Muffins
- Instant Pot Banana Chocolate Chunk Muffins
- Cheddar Chile Oat Muffins