Healthy Wheat Muffins with Fruit of Choice
Start your day on a wholesome note with these Healthy Wheat Muffins, a versatile, nutrient-packed treat bursting with natural sweetness and your favorite fruit. Made with fiber-rich whole wheat flour, protein-packed Greek yogurt, and naturally sweetened with honey, these muffins are a guilt-free indulgence perfect for breakfasts, snacks, or on-the-go fuel. The recipe is easy to customize—choose from juicy blueberries, crunchy diced apples, or vibrant strawberries to add a pop of flavor and color to every bite. With just 10 minutes of prep and minimal cleanup required, these soft and fluffy muffins come together in no time, baking to golden perfection in 20 minutes. Whether served fresh out of the oven or stored for later, they're a delicious and healthier alternative to traditional muffins that the whole family will love.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 1 cup Plain Greek yogurt
- 0.5 cups Honey
- 1 teaspoon Vanilla extract
- 0.5 cups Milk (dairy or non-dairy)
- 1 cup Fruit of choice (e.g., blueberries, diced apples, chopped strawberries, etc.)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate medium bowl, beat the egg lightly. Add the Greek yogurt, honey, vanilla extract, and milk, and whisk until smooth.
Slowly pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
Fold in your fruit of choice gently, ensuring that it is evenly distributed in the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 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 about 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 137.4 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 589 mg | 45% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1837 mg | 39% | |
*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.
