25+ Easy Sunday Low Sodium Baking Recipes for a Healthier Brunch

Baking on Sundays is a cherished tradition for many, offering the opportunity to indulge in the comforting aroma of freshly baked goods and enjoy time with family and friends.

But what if you could enjoy these delightful treats while keeping your sodium intake in check?

Whether you’re watching your sodium for health reasons or simply aiming for a more balanced diet, low sodium baking recipes are a great way to enjoy your favorite baked goods without the extra salt.

In this article, we’ve rounded up 25+ delicious and creative low sodium baking recipes perfect for your next Sunday treat.

From moist muffins to hearty breads and decadent desserts, these recipes will satisfy your cravings while keeping your health in mind. Get ready to bake up some delicious, wholesome, and flavorful goodies this Sunday!

25+ Easy Sunday Low Sodium Baking Recipes for a Healthier Brunch

Baking doesn’t have to mean sacrificing flavor or health, especially when you choose low sodium ingredients and recipes. With these 25+ Sunday low sodium baking recipes, you can indulge in delicious treats without worrying about excessive salt.

From banana nut bread to lemon poppy seed muffins and blueberry oat bars, each recipe provides a healthier option that still delivers on taste and texture.

So, next time you’re looking to bake something special for Sunday, reach for one of these wholesome, low sodium recipes and enjoy a guilt-free treat that everyone will love.

Low Sodium Sunday Morning Muffins

These low sodium Sunday morning muffins are a delightful, healthy way to start your weekend. Packed with wholesome ingredients like whole wheat flour, oats, and fresh fruit, these muffins are perfect for a light breakfast or a midday snack. By reducing the salt content, this recipe keeps the flavor without compromising on taste, making it a guilt-free indulgence for anyone looking to enjoy a healthier baked treat.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup rolled oats
• 2 tsp baking powder (low sodium)
• ½ tsp ground cinnamon
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup mixed berries (fresh or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, oats, baking powder, and cinnamon.
3. In another bowl, whisk the egg, honey or maple syrup, applesauce, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the berries gently.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These low sodium muffins are a wonderful way to enjoy a healthier breakfast without sacrificing flavor. Their soft, tender texture, combined with the burst of sweetness from the berries, makes them a satisfying option for anyone looking to reduce sodium intake. Perfect for busy Sunday mornings, these muffins can also be stored for later, allowing you to enjoy a wholesome, heart-healthy treat throughout the week.

Low Sodium Banana Bread

This low sodium banana bread is an ideal choice for a Sunday morning bake. Naturally sweetened with ripe bananas and a touch of honey, it’s a great way to use up overripe bananas while keeping your sodium intake in check. The recipe is easy to make, moist, and full of rich banana flavor, making it a perfect addition to your weekend brunch spread.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 2 large eggs
• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• ½ tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth. Stir in the applesauce, honey or maple syrup, and vanilla extract.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the whole wheat flour, baking powder, cinnamon, and nutmeg.
5. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This low sodium banana bread is an incredibly satisfying way to enjoy a healthier version of a classic treat. The natural sweetness from the bananas and honey gives it a rich, comforting flavor, while the whole wheat flour adds a nutty depth. It’s an excellent option for anyone looking to reduce sodium without sacrificing taste. Perfect for lazy Sunday mornings, this banana bread can also be enjoyed with a cup of tea or coffee for a full, relaxing experience.

Low Sodium Cinnamon Rolls

These low sodium cinnamon rolls are a healthier take on the beloved breakfast pastry. By reducing the amount of salt and using natural sweeteners, these rolls provide all the indulgence of a traditional cinnamon roll, with less sodium. They’re soft, gooey, and perfectly spiced, making them an ideal choice for a Sunday brunch with the family or a special treat to kick off your weekend.

Ingredients

for the dough:

• 2 cups all-purpose flour
• 2 tsp baking powder (low sodium)
• ½ tsp ground cinnamon
• 2 tbsp unsalted butter (or a dairy-free alternative)
• 1/3 cup unsweetened almond milk (or any milk of your choice)
• 1 tbsp honey or maple syrup
• 1 large egg

Ingredients

for the filling:

• 2 tbsp unsalted butter (softened)
• 3 tbsp brown sugar (packed)
• 1 tbsp ground cinnamon

Ingredients

for the glaze:

• ½ cup powdered sugar
• 2 tbsp unsweetened almond milk (or any milk of your choice)
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round baking dish.
2. In a large bowl, combine the flour, baking powder, and cinnamon. Add the butter, and mix until the mixture becomes crumbly.
3. Stir in the almond milk, honey, and egg to form a dough. Knead it for 2-3 minutes until smooth, then roll it out on a floured surface into a rectangle about ½ inch thick.
4. Spread the softened butter over the dough, leaving a small border around the edges. Sprinkle the brown sugar and cinnamon evenly on top.
5. Roll up the dough tightly, then slice it into 8-10 rolls. Arrange them in the prepared baking dish.
6. Bake for 18-20 minutes, or until golden brown and firm to the touch.
7. While the rolls bake, whisk together the glaze ingredients in a small bowl.
8. Once the rolls are done, let them cool slightly before drizzling the glaze over the top.

These low sodium cinnamon rolls are an absolute treat, combining the sweet and spicy flavors of cinnamon with a light and fluffy texture. They are an excellent way to enjoy a beloved Sunday morning pastry while keeping sodium levels low. The glaze adds the perfect finishing touch, making each bite a little indulgence without the guilt. Whether enjoyed fresh out of the oven or reheated for a second helping, these cinnamon rolls are sure to be a family favorite.

Low Sodium Lemon Poppy Seed Bread

This low sodium lemon poppy seed bread is a zesty and fresh twist on a classic treat. Infused with the bright, tangy flavor of lemon and the crunch of poppy seeds, this bread offers a light and fragrant alternative to traditional baked goods. Perfect for a Sunday brunch or a mid-afternoon snack, this recipe keeps sodium in check without sacrificing flavor, making it a delicious and healthier option for those who are mindful of their sodium intake.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp baking powder (low sodium)
• ½ tsp baking soda
• ½ tsp ground turmeric (for color)
• 1 cup granulated sugar (or a low-calorie sweetener)
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and turmeric.
3. In another large bowl, beat together the sugar, eggs, applesauce, lemon juice, lemon zest, almond milk, and vanilla extract until smooth.
4. Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This lemon poppy seed bread is a bright, citrusy alternative to traditional bread recipes. The combination of fresh lemon and poppy seeds adds a refreshing punch, and the use of applesauce instead of oil helps keep it light. Whether served at breakfast, as a snack, or as a dessert, this low sodium bread is a delightful way to enjoy a sweet, flavorful treat without the added salt. It’s also easy to make ahead of time, so you can have it ready for a relaxing Sunday morning.

Low Sodium Zucchini Bread

This low sodium zucchini bread is an incredibly moist and flavorful option for anyone looking to reduce their sodium intake while still enjoying a comforting, baked treat. The addition of fresh zucchini adds moisture, making it soft and tender, while the use of cinnamon and vanilla creates a warm, inviting flavor. This recipe is great for breakfast or a midday snack, and it’s a fantastic way to sneak in some extra vegetables without compromising taste.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder (low sodium)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp baking soda (low sodium)
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1/3 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any milk of choice)
• 1/3 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and baking soda.
3. In another large bowl, whisk the grated zucchini, honey or maple syrup, applesauce, eggs, vanilla extract, and almond milk until well combined.
4. Gradually stir in the dry ingredients until just combined. If desired, fold in the walnuts or pecans for added crunch.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This low sodium zucchini bread is a perfect way to enjoy a healthier, vegetable-packed treat. The moist texture from the zucchini and the warmth of cinnamon and nutmeg make each bite satisfying and flavorful. It’s great for those with dietary restrictions or anyone looking to reduce their sodium intake. This recipe can be easily adjusted to include nuts or other add-ins, making it a versatile and delicious option for any Sunday morning.

Low Sodium Carrot Cake

This low sodium carrot cake is a healthier version of the beloved classic, offering all the rich, spiced flavor you love without the excess sodium. Using grated carrots, applesauce, and natural sweeteners, this cake is both moist and sweet. Topped with a light cream cheese frosting, it’s the perfect dessert for a Sunday gathering or a special treat to end your weekend on a sweet note.

Ingredients

for the cake:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda (low sodium)
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 ½ cups grated carrots (about 3 medium carrots)
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup chopped walnuts (optional)

Ingredients

for the frosting:

• 4 oz low-fat cream cheese
• 2 tbsp unsweetened almond milk (or any milk of choice)
• 2 tbsp honey or maple syrup
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the whole wheat flour, baking powder, cinnamon, ginger, nutmeg, and baking soda.
3. In another large bowl, beat together the eggs, applesauce, honey or maple syrup, grated carrots, vanilla extract, and almond milk until smooth.
4. Gradually stir in the dry ingredients until just combined. If desired, fold in the chopped walnuts.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the frosting by beating together the cream cheese, almond milk, honey or maple syrup, and vanilla extract until smooth and creamy.
8. Once the cake has cooled completely, spread the frosting evenly over the top.

This low sodium carrot cake offers the same indulgent flavors as the traditional recipe, but with a much healthier profile. The rich, spiced flavor of the carrots and the light frosting make for a delightful dessert, perfect for ending your Sunday meal. It’s a great option for those who want to enjoy a classic cake while keeping their sodium intake in check. Whether served at a special occasion or enjoyed as a treat throughout the week, this carrot cake is sure to impress.

Low Sodium Banana Nut Bread

This low sodium banana nut bread is a wholesome, nutritious twist on the classic banana bread. Made with ripe bananas for natural sweetness, whole wheat flour for added fiber, and a touch of cinnamon, it offers a satisfying combination of flavors and textures. The addition of walnuts adds a delightful crunch, while keeping the sodium content low. It’s a perfect treat for a leisurely Sunday morning or as a healthy snack throughout the week.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• 1 tsp baking soda (low sodium)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 ripe bananas, mashed
• 2 large eggs
• 1/3 cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, mash the bananas with a fork until smooth. Add the eggs, applesauce, honey or maple syrup, and vanilla extract. Stir to combine.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This low sodium banana nut bread is the perfect combination of natural sweetness and heart-healthy ingredients. The mashed bananas provide moisture and flavor, while the walnuts add a satisfying crunch. Whether you’re looking for a nutritious breakfast or a wholesome snack, this bread is a great option. The best part is that it’s simple to make and can be enjoyed all week long, making it a great choice for any Sunday morning.

Low Sodium Pumpkin Spice Muffins

These low sodium pumpkin spice muffins are a delicious fall-inspired treat with the perfect balance of sweetness and spice. Made with real pumpkin puree, whole wheat flour, and a mix of warm spices, these muffins are a nutritious option for those looking to enjoy a seasonal snack without the added sodium. They’re soft, moist, and full of flavor, making them ideal for breakfast, brunch, or an afternoon snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• 1 tsp baking soda (low sodium)
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, combine the pumpkin puree, eggs, applesauce, honey or maple syrup, vanilla extract, and almond milk. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These low sodium pumpkin spice muffins are the perfect treat for anyone who loves the flavors of fall. The combination of pumpkin puree and spices gives them a comforting, warm taste, while the use of whole wheat flour makes them a healthier option. These muffins are perfect for a cozy Sunday morning or as an on-the-go snack. They’re moist, flavorful, and easy to make, making them a great choice for those who want to enjoy a lower sodium version of a classic favorite.

Low Sodium Chocolate Chip Cookies

Indulge your sweet tooth with these low sodium chocolate chip cookies, which provide all the deliciousness of the classic treat but with much less salt. Using dark chocolate chips and natural sweeteners, these cookies are rich, chewy, and full of flavor. They’re perfect for a special Sunday dessert or when you’re craving a healthier alternative to the traditional chocolate chip cookie recipe.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda (low sodium)
• 1 tsp ground cinnamon
• ½ cup unsalted butter or coconut oil, softened
• ¼ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (preferably 70% cocoa)
• ¼ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking soda, and cinnamon.
3. In a large bowl, cream together the butter (or coconut oil) and applesauce until smooth.
4. Add the honey or maple syrup, egg, and vanilla extract, and mix well until combined.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the dark chocolate chips and walnuts (if using).
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These low sodium chocolate chip cookies are a sweet and satisfying way to enjoy a beloved treat without the added salt. The rich flavor of dark chocolate combined with the natural sweetness of honey or maple syrup makes each bite feel indulgent, while the use of healthier ingredients ensures they’re a better option than traditional cookies. Whether for a Sunday dessert or a batch to share with friends, these cookies are sure to be a hit, proving that you can enjoy the flavors of your favorites with less sodium.

Low Sodium Zucchini Bread

This low sodium zucchini bread is a healthier, flavorful alternative to the traditional recipe. Packed with shredded zucchini, it’s moist and tender, while cinnamon and vanilla add a warm, comforting touch. Using whole wheat flour and natural sweeteners like honey, this bread is as nutritious as it is delicious. Perfect for a Sunday breakfast or as an afternoon snack, this zucchini bread will be a hit with the whole family.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• 1 tsp baking soda (low sodium)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• 1 ½ cups shredded zucchini (about 1 medium zucchini)
• ¼ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk of choice)
• ¼ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the eggs, shredded zucchini, applesauce, honey or maple syrup, vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the walnuts or pecans, if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This low sodium zucchini bread offers the perfect balance of moisture, sweetness, and warmth. The zucchini adds a subtle flavor and texture that makes the bread so delicious, while the whole wheat flour and natural sweeteners provide a healthier option for those watching their sodium intake. It’s great for a quick breakfast or as a mid-afternoon snack, and its subtle flavor pairs wonderfully with a cup of tea or coffee. Best of all, it’s easy to make and will be enjoyed by everyone in the family.

Low Sodium Apple Cinnamon Oatmeal Cookies

These low sodium apple cinnamon oatmeal cookies are a delightful, healthy twist on a classic treat. Made with whole oats, fresh apples, and a touch of cinnamon, they’re naturally sweetened with honey or maple syrup, making them a perfect snack for a Sunday afternoon. They’re chewy, flavorful, and loaded with fiber, and their low sodium content makes them a great option for those watching their salt intake.

Ingredients:

• 1 ½ cups rolled oats
• ½ cup whole wheat flour
• 1 tsp baking soda (low sodium)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and finely chopped
• ¼ cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and ginger.
3. In a separate bowl, whisk together the applesauce, honey or maple syrup, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the chopped apple and almond milk.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are lightly golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These low sodium apple cinnamon oatmeal cookies are a great way to enjoy a sweet treat without the added sodium. The combination of oats, apple, and cinnamon creates a warm, comforting flavor, while the honey or maple syrup provides just the right amount of natural sweetness. They’re perfect for a Sunday snack, and their chewy texture makes them satisfying as well as delicious. Plus, they’re loaded with fiber, making them a great addition to any balanced diet.

Low Sodium Carrot Cake Muffins

These low sodium carrot cake muffins offer all the rich flavors of a classic carrot cake, with none of the excess sodium. Made with grated carrots, whole wheat flour, and natural sweeteners, these muffins are moist, tender, and packed with flavor. The warming spices of cinnamon and nutmeg elevate the taste, while a handful of walnuts adds a crunchy texture. Perfect for a Sunday brunch or as a snack, these muffins are both healthy and delicious.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• 1 tsp baking soda (low sodium)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 large egg
• 1 ½ cups grated carrots (about 2 medium carrots)
• ¼ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk of choice)
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk together the egg, grated carrots, applesauce, honey or maple syrup, vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the walnuts, if using.
6. Divide the batter evenly between the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These low sodium carrot cake muffins are a fantastic, healthier version of a beloved dessert. The combination of grated carrots, cinnamon, and nutmeg gives these muffins a classic carrot cake flavor, while the use of whole wheat flour and natural sweeteners makes them a better choice for those mindful of their sodium intake. They’re perfect for a Sunday brunch or as a grab-and-go snack throughout the week. With their moist texture and delicious taste, these muffins are sure to be a favorite in your recipe rotation.

Low Sodium Banana Nut Bread

This low sodium banana nut bread is a healthier version of the classic treat, making it a perfect addition to your Sunday brunch. Sweetened naturally with ripe bananas and a touch of honey, this bread is packed with rich banana flavor. The addition of chopped walnuts or pecans adds a delightful crunch. It’s made with whole wheat flour for added nutrition and is incredibly moist, making it an irresistible choice for a delicious, low sodium snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking soda (low sodium)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk of choice)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, mix the mashed bananas, eggs, applesauce, honey or maple syrup, vanilla extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts or pecans if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This low sodium banana nut bread is not only healthier but also incredibly moist and flavorful. The ripe bananas provide a natural sweetness, while the whole wheat flour boosts the bread’s nutritional profile. Whether you’re enjoying it as a morning treat or an afternoon snack, this banana nut bread is sure to become a family favorite. It’s an easy, satisfying way to enjoy the flavors of banana bread without worrying about added sodium.

Low Sodium Lemon Poppy Seed Muffins

These low sodium lemon poppy seed muffins are a zesty and refreshing treat that’s perfect for a Sunday breakfast or as a light snack. With fresh lemon juice and zest, these muffins offer a bright citrus flavor balanced by the crunch of poppy seeds. Made with whole wheat flour and naturally sweetened with honey or maple syrup, they are a healthier alternative to traditional lemon poppy seed muffins, making them ideal for those who want to enjoy a flavorful treat without the added sodium.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder (low sodium)
• ½ tsp baking soda (low sodium)
• 2 tbsp poppy seeds
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 2 large eggs
• ¼ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, poppy seeds, and lemon zest.
3. In a separate bowl, whisk together the lemon juice, eggs, applesauce, honey or maple syrup, vanilla extract, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These low sodium lemon poppy seed muffins offer a light, refreshing flavor perfect for starting your Sunday on a bright note. The tangy lemon and the delicate crunch of poppy seeds combine beautifully, while the use of whole wheat flour adds a healthy twist. Sweetened with honey or maple syrup, they provide a natural sweetness without the added sodium. Whether you’re hosting a brunch or looking for a quick snack, these muffins will certainly satisfy your cravings for something sweet and citrusy.

Low Sodium Blueberry Oat Bars

These low sodium blueberry oat bars are a healthy and delicious way to enjoy a fruity snack. The oats provide a satisfying texture, while the fresh blueberries bring a burst of sweetness and antioxidants. These bars are naturally sweetened with honey and include a touch of cinnamon, making them perfect for a Sunday treat. They are easy to make, portable, and can be enjoyed as a breakfast on the go or a mid-day snack.

Ingredients:

• 1 ½ cups rolled oats
• ¼ cup whole wheat flour
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp baking soda (low sodium)
• 2 tbsp unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• ¼ cup unsweetened almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the rolled oats, whole wheat flour, cinnamon, nutmeg, and baking soda.
3. In a separate bowl, whisk together the applesauce, honey or maple syrup, egg, vanilla extract, and almond milk.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Gently fold in the fresh blueberries.
6. Spread the batter evenly into the prepared baking dish.
7. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the bars to cool completely in the pan before cutting into squares.

These low sodium blueberry oat bars are a tasty and wholesome snack that can easily be enjoyed at any time of the day. The combination of oats, blueberries, and cinnamon provides a satisfying balance of flavors, while the natural sweeteners keep them guilt-free. They’re perfect for a Sunday morning snack or as an on-the-go breakfast. Packed with fiber and antioxidants, these bars are a nutritious choice for those looking to reduce sodium without compromising on taste.

Note: More recipes are coming soon!