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Healthy Recipe: Poppy Seed Almond Whole Wheat Muffins


Poppy seed almond muffinsI absolutely love almond poppyseed muffins, but they are really hard to find out or in grocery stores. Most of the time, muffins with poppyseed will be lemon poppyseed muffins, which I don’t like at all.

Plus, muffins are so easy to make that there really isn’t a reason to buy them out. At home you have much more control over the ingredients and calories.

I’m heading to a brunch potluck in a few minutes and needed to bring something that I could make from my pretty bare pantry.

I’ve made a variation of these muffins before, but I decided I wanted to make them more healthy. So I used my trick of substituting applesauce for half of the oil. You’ll want to use plain applesauce. No chunks and no cinnamon. I buy the store brand in a resealable plastic jar and keep it in the fridge for baking.

Poppy seed almond muffins applesauce for oil

If you don’t have applesauce but really want to make these muffins, you can substitute vegetable oil, but they will have a lot more calories.

I also decided to turn this recipe into a whole wheat recipe.

One of the ways to make whole wheat recipes that aren’t as dense as regular whole wheat baked goods is to use unbleached white whole wheat flour. I use the King Arthur’s brand. No one would know it’s a whole wheat recipe if you didn’t tell them. If you like the texture of the denser flour, go ahead and try this with regular whole wheat. I’m sure it will be fine but haven’t actually tried it.

Poppy Seed Almond Whole Wheat Muffins:

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup unbleached white whole wheat flour
  • 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cups milk
  • 1/4 cups vegetable oil
  • 3/4 cup applesauce
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 tablespoon poppy seeds

Poppy seed almond muffins ingredients This recipe makes 10 muffins. Feel free to adjust the recipe to make more or less using the handle serving size drop down in the recipe card below.

Poppy seed almond muffins mixing bowl

This is a one mixing bowl recipe! No need to beat the eggs in advance either!

Poppy seed almond muffins adding poppyseeds

Mix all of the dry ingredients first, then the wet ingredients, then add the poppy seeds.

Poppy seed almond muffins before baking

Spray the pan, fill the muffin tin, pop in an oven preheated to 350 degrees and bake for 25 minutes or 9 minutes for mini-muffins. That’s all there is to this recipe!

Poppy seed almond muffins out of oven

Hot from the oven!

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Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Poppy Seed Almond Whole Wheat Muffins

From Future Expat | Breakfast and Brunch

Poppy seed and almond is a wonderful flavor combination in muffins, but muffins are often filled with fat. This recipe is healthier than most by cutting the while flour and oil in half by adding whole wheat flour and applesauce to the ingredient list.

Find step by step picture directions at:
http://futureexpat.com/2013/08/poppy-seed-almond-whole-wheat-muffins-recipe/

00:35
00:10
00:25

cal Calories 242kcal

fat Total Fat 8g

sat fat Saturated Fat 2g

chol Cholesterol 40mg

sodium Sodium 312mg

carbs Total Carbohydrate 39g

Serving size 101g Calories from fat 72kcal Fiber 2g Protein 5g Sugar 16g
10 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unbleached white whole wheat flour
  • 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cups milk
  • 1/4 cups vegetable oil
  • 3/4 cup applesauce
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 tablespoon poppy seeds

Directions

  1. Preheat oven to 350°F.
  2. Generously spray your muffin tin with cooking spray, or use cupcake liners.
  3. Combine flour, sugar, baking powder and salt in a large bowl.
  4. Add milk, eggs, oil, applesauce and almond extract. Stir just until everything is well combined.
  5. Stir in poppy seeds.
  6. Fill each muffin almost to the rim since these muffins don’t rise much.
  7. Bake for 25 minutes for regular muffins or 9 minutes for mini-muffins. Let cool in the pan for a few minutes before you take them out. To easily release the muffins from the pan, take a table knife and run it around the rim of each muffin. then gently lift with your fingers and place on a wire rack to cool completely before storing.

Tips

  • Since every oven is different, you’ll want to check on your muffins as cooking time approaches and then let them bake a little longer if they don’t look done.

Adapted from Food.com


2 Responses

  1. Annacia says:

    I made these muffins this morning with a couple of variations. I used a mix of regular whole wheat flour(I like the small chunks) and whole wheat pastry flour. The mix worked fine. Splenda replaced the sugar. I got 12 muffins baked in pans from the early 1900’s that have decorated rounded cups and are a bit smaller than today’s standard size. I had 2 for breakfast with my coffee and thoroughly enjoyed them

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