Whole Grain Health Muffins
Start your day on a wholesome note with our Whole Grain Health Muffins—an easy, nutrient-packed recipe perfect for breakfast or snacking! Made with hearty whole wheat flour, rolled oats, and naturally sweetened with honey and unsweetened applesauce, these muffins strike the perfect balance between health and flavor. Greek yogurt and a hint of vanilla add a delightful creaminess, while crunchy walnuts (or pecans) and chewy dried fruits like raisins or cranberries offer irresistible texture in every bite. Chia seeds or flaxseeds provide an extra boost of omega-3s, making these muffins a fiber-rich, protein-packed treat. With just 15 minutes of prep and customizable add-ins, this is your go-to recipe for a nutritious, grab-and-go snack that the whole family will love. Perfect for meal prep, these muffins can be stored or frozen for ultimate convenience!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 0.5 cup Greek yogurt (plain, non-fat)
- 0.25 cup Milk (any type)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans
- 0.5 cup Chopped dried fruits (raisins, cranberries, or dates)
- 1 tablespoon Chia seeds or flaxseeds
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate medium-sized bowl, mix the applesauce, honey, Greek yogurt, milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing, as this can make the muffins dense.
Gently fold in the chopped nuts, dried fruits, and chia/flaxseeds until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for 5 minutes in the tin, then remove them and transfer to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months for longer storage.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 126.0 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 493 mg | 38% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2257 mg | 48% | |
*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.
