Thursday, February 11, 2010

whole grain berry muffins

1 ½ c. water
1 c. honey
3 ½ c. applesauce
½ tsp. vanilla
Mix the above ingredients by hand, then add the following dry ingredients:
4 ½ c. 100% whole grain flour
2 ¼ c. old fashioned rolled oats
2 ¼ tsp. baking soda
½ Tbsp. baking powder
½ tsp. salt
¾ tsp. cinnamon
½ tsp. nutmeg
Mix everything (by hand) thoroughly. Then add 4 c. fresh or frozen blueberries or raspberries. Fold in softly. Using a muffin pan with muffin-cupcake liners, scoop a little more than 3/4 c. into each. Bake in a preheated 325° oven for 30-35+ minutes. Caution: Don’t over bake or you’ll end up with very dry muffins, so check after 45 minutes. The muffin centers should feel semi-firm to the touch. Let them cool for a couple hours before eating. Makes 2 dozen low fat muffins.


  1. These are in the oven right now! We'll see how they turn out! I was confused on if I should put 3/4 cup of the mix into each muffin cup or fill the muffin cup 3/4 full.

  2. Ok they are done and they are delicious! I added three scoops of raw protein powder (made of sprouted nuts and seeds, and so I added a little bit more applesauce because of that. They turned out awesome! And they only cooked 35-40 minutes. Thanks G, these are amazingly good and good for you! Everyone try them, they are more like a treat than a muffin :)

  3. I'm glad you enjoyed them Megs! I use a heaping 3/4 measuring cup to fill each slot in the muffin tin. Does that make sense??