It’s a fact that the vast majority of the recipes we love at home eventually make their way to the pages of this blog. However, there are some recipes that I make time and time again and somehow never think to share them with you. A few weeks ago I shared a photo on Instagram of some Saturday morning muffin baking and people were instantly asking for the recipe.
I don’t blame you. Who doesn’t love a good muffin? In our house on busy weekday mornings, they are a breakfast staple. It is so helpful to be able to pull one out of the freezer, thaw quickly in the microwave and serve with some fruit or a green smoothie. Since these are an everyday sort of muffin as opposed to the dessert-for-breakfast variety that are more of an occasional splurge, I do what I can to make them a bit healthier.
As with so many baked goods, I swapped out the all-purpose flour for white whole wheat to make them whole grain. I also cut down the sugar, replaced part of the butter with applesauce. Thanks to these changes, these aren’t the sickly sweet, oversized calorie bombs you find in coffee shops, but rather a version we feel okay eating on a fairly regular basis.