Wheat Germ Muffins
Start your day with the wholesome goodness of Wheat Germ Muffins, a delightful treat packed with nutty flavors and nutritious ingredients! Made with a mix of whole wheat flour, all-purpose flour, and fiber-rich wheat germ, these muffins strike the perfect balance between hearty and light. Brown sugar adds a touch of natural sweetness, while vanilla extract enhances the flavor profile, making each bite irresistibly satisfying. Quick and easy to prepare, these healthy muffins are oven-ready in just 10 minutes and bake to golden perfection in under 20 minutes. Whether enjoyed fresh from the oven or as a meal-prep snack, they pair wonderfully with a warm cup of coffee or a drizzle of honey. Perfect for breakfast, brunch, or an on-the-go snack, these wheat germ muffins are a nutritious way to fuel your day! Optimize your mornings with this easy-to-make recipe that’s great for the whole family.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 0.5 cup Wheat germ
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar, packed
- 1 cup Milk (dairy or plant-based)
- 0.25 cup Canola oil
- 1 Egg, large
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt, and brown sugar. Stir until the ingredients are evenly combined.
In a separate medium bowl, whisk together the milk, canola oil, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Divide the batter evenly among the 12 muffin cups, filling each one about 2/3 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 let them cool in the tin for 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 |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 278.4 g | 101% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 114.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 493 mg | 38% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1696 mg | 36% | |
*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.
