100 Whole Wheat Muffins
Start your day on a deliciously wholesome note with these 100% Whole Wheat Muffins! Crafted with hearty whole wheat flour and naturally sweetened with honey, these muffins strike the perfect balance between healthy and flavorful. A touch of cinnamon adds warmth, while optional mix-ins like juicy blueberries, rich chocolate chips, or crunchy nuts let you customize to your cravings. This recipe is quick and fuss-free, requiring just 15 minutes of prep time and yielding 12 moist and tender muffins that are perfect for breakfast, snacks, or an on-the-go treat. Whether you enjoy them fresh from the oven or store them for meal prep, these nutrient-packed muffins are a satisfying way to fuel your day.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Cinnamon
- 2 large Eggs
- 1 cup Milk
- 0.5 cups Honey
- 0.25 cups Vegetable oil (or melted coconut oil)
- 2 teaspoons Vanilla extract
- 0.75 cups Optional mix-ins (e.g., blueberries, chocolate chips, or chopped nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, whisk the eggs until lightly beaten. Add the milk, honey, oil, and vanilla extract, and whisk until the wet ingredients are fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir with a spatula until just combined, being careful not to overmix. The batter will be slightly lumpy.
If desired, fold in your optional mix-ins, such as blueberries, chocolate chips, or chopped nuts.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 172.3 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 596 mg | 46% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1882 mg | 40% | |
*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.
