100 Whole Wheat Wholesome Muffin Mix
Start your day the healthy way with this 100% Whole Wheat Wholesome Muffin Mix—a heart-healthy, high-fiber recipe that doesn’t compromise on flavor. These deliciously moist muffins are crafted with whole wheat flour and naturally sweetened with honey or maple syrup, making them a guilt-free treat for breakfast, snack time, or dessert. Balanced with the creaminess of Greek yogurt and a hint of warm cinnamon, this versatile recipe allows for endless customization—fold in fresh blueberries, crunchy nuts, or even shredded carrots for a personalized twist. Quick and easy to prepare, these muffins take just 10 minutes of prep time and bake to golden perfection in under 25 minutes. Perfect for meal prep or any on-the-go lifestyle, these wholesome muffins are as convenient as they are nourishing.
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Recipe Information
Ingredients
- 480 grams whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 240 milliliters milk
- 120 grams plain Greek yogurt
- 120 milliliters honey or maple syrup
- 2 teaspoons vanilla extract
- 60 milliliters melted coconut oil (or vegetable oil)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners, or lightly grease the tins.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, whisk together the eggs, milk, Greek yogurt, honey or maple syrup, vanilla extract, and melted coconut oil until smooth and combined.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to prevent dense muffins.
If desired, fold in additional ingredients such as blueberries, chocolate chips, nuts, or shredded vegetables (approximately 1 cup of add-ins).
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these healthy and wholesome muffins as is, or store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 472.5 g | 172% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 119.4 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 700 mg | 54% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2730 mg | 58% | |
*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.
