Wheat Germ Muffins Whole Foods
Start your morning with the wholesome goodness of Wheat Germ Muffins, a nutritious recipe inspired by Whole Foods-style baking. Packed with the nutty taste of wheat germ and made with 100% whole wheat flour, these muffins are naturally sweetened with honey and a touch of unsweetened applesauce, making them a healthier alternative to traditional baked goods. Lightly spiced with cinnamon and offering optional add-ins like chopped nuts or raisins, they strike the perfect balance between flavor and nourishment. Ready in just 35 minutes and versatile enough for breakfast, snacks, or meal prep, these fiber-rich muffins are as satisfying as they are simple to make. Bake a batch today and enjoy a nutritious treat that’s naturally delicious!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Wheat germ
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 pieces Large eggs
- 0.5 cups Honey
- 0.5 cups Unsweetened applesauce
- 0.5 cups Milk (dairy or plant-based)
- 0.25 cups Vegetable oil (e.g., canola or melted coconut oil)
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, wheat germ, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk the eggs, honey, applesauce, milk, vegetable oil, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this might result in dense muffins.
If you're using chopped nuts or raisins, fold them gently into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each cup 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 or with just a few moist crumbs.
Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 188.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2464 mg | 52% | |
*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.
