Delicious Whole Grain Muffins
Start your day with a batch of wholesome goodness by trying these delicious whole grain muffins! Made with hearty whole wheat flour, rolled oats, and naturally sweetened with honey and unsweetened applesauce, these muffins strike the perfect balance between nourishment and flavor. Infused with warm cinnamon and the option to add crunchy nuts or chewy dried fruits, they’re as versatile as they are satisfying. Perfectly moist and ready in under 40 minutes, these muffins are a healthy grab-and-go breakfast or snack option that’s ideal for meal prep. Plus, they can be made dairy-free with your choice of milk substitute. Enjoy them fresh out of the oven or store them for later—they freeze beautifully for an easy, wholesome treat anytime!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.75 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 teaspoon Vanilla extract
- 0.5 cups Milk (dairy or non-dairy)
- 0.5 cups Chopped nuts or dried fruits (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, beat the eggs. Add the unsweetened applesauce, honey, vanilla extract, and milk. Stir until thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula or wooden spoon until just combined; be careful not to overmix.
If you're using chopped nuts or dried fruits, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve 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 |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 145 mg | 3% | |
*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.
