Healthy Heart Muffins

These Healthy Heart Muffins are a wholesome and delightful way to kickstart your day! Packed with nutrient-dense ingredients like rolled oats, whole wheat flour, flaxseed, grated carrot, and optional add-ins like blueberries and nuts, these muffins offer the perfect balance of flavor and health benefits. Sweetened naturally with honey and unsweetened applesauce, they’re low in added sugar while providing a soft, moist texture. The recipe swaps in heart-healthy unsweetened almond milk or skim milk, making them a perfect choice for anyone looking to nurture their cardiovascular health. These muffins are quick to whip up, with just 15 minutes of prep time, and are perfect for breakfast, snacks, or a guilt-free treat. High in fiber, low in fat, and irresistibly delicious, they’ll become a go-to in your kitchen!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Rolled oats
• 1 cup Unsweetened almond milk or skim milk
• 1 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 2 tablespoons Ground flaxseed
• 0.25 cup Honey
• 0.5 cup Unsweetened applesauce
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.5 cup Grated carrot
• 0.25 cup Chopped walnuts or almonds (optional)
• 0.5 cup Fresh or frozen blueberries (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

In a small bowl, combine the rolled oats and milk. Set it aside for 5–10 minutes to allow the oats to soak and soften.

Step 3

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and ground flaxseed.

Step 4

In another medium bowl, mix the honey, unsweetened applesauce, egg, and vanilla extract. Stir in the soaked oats and milk mixture.

Step 5

Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix to maintain a light texture.

Step 6

Fold in the grated carrot, and if using, the chopped nuts and blueberries.

Step 7

Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 8

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely.

Step 10

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Enjoy!

Nutrition Facts

Serving size	891.9 grams (891.9g)

Amount per serving	% Daily Value*
Calories	1460

Total Fat 44.70g	57%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 1411mg	61%
Total Carbohydrate 237.70g	86%
Dietary Fiber 36.80g	131%
Total Sugars 74.70g
Protein 46.70g	93%

Vitamin D 154IU	769%
Calcium 676mg	52%
Iron 13mg	73%
Potassium 1680mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 12.1%

Carbs: 61.7%