Description
Whole wheat muffins are a healthy, delicious alternative to traditional muffins, packed with fiber and nutrients, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups whole wheat flour
- 1/2 cup granulated sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 cup milk (or non-dairy milk)
- 1 large egg (or flax egg for a vegan option)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup blueberries or chopped nuts
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
- In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- In a separate bowl, mix together the vegetable oil, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold the mixture together gently. Avoid overmixing.
- If using, gently fold in the optional blueberries or chopped nuts into the batter.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Let them cool for at least 10 minutes before serving.
Notes
- For a lighter texture, you can use half whole wheat flour and half all-purpose flour.
- To make these muffins dairy-free, substitute non-dairy milk and use a flax egg instead of a regular egg.
- If you’re looking to reduce sugar, consider using honey or a sugar substitute.
- Store the muffins in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Keywords: whole wheat muffins, healthy muffins, whole grain muffins, easy muffin recipe, nutritious muffins, breakfast muffins