Whole Wheat and Honey Muffins with Pepitas
Elevate your breakfast routine with these wholesome Whole Wheat and Honey Muffins with Pepitas, a deliciously hearty treat brimming with natural sweetness and nutty flavors. Made with nutrient-rich whole wheat flour, creamy unsweetened applesauce, and a touch of golden honey, these muffins strike the perfect balance between wholesome and indulgent. Pepitas, or pumpkin seeds, add a delightful crunch as a topping, while subtle hints of cinnamon bring warmth to every bite. This easy recipe comes together in just 30 minutes, making it perfect for busy mornings or a quick grab-and-go snack. Plus, it's versatile enough to accommodate dairy or plant-based milk, ensuring everyone can enjoy these moist, fluffy muffins. Whether served warm or at room temperature, these baked goodies are a nutritious way to start your day.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Sea salt
- 0.5 teaspoons Cinnamon (optional)
- 1 large Egg
- 0.5 cups Honey
- 0.5 cups Unsweetened applesauce
- 0.75 cups Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 0.25 cups Pepitas (pumpkin seeds)
- 0.25 cups Olive oil or melted coconut oil
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 medium bowl, whisk together the whole wheat flour, baking powder, baking soda, sea salt, and cinnamon (if using). Set aside.
In a large mixing bowl, beat the egg. Whisk in the honey, applesauce, milk, vanilla extract, and olive oil or melted coconut oil until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. The batter will be slightly thick.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Sprinkle the pepitas evenly over the top of the muffins for a crunchy topping.
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 5 minutes before transferring 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 |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 120.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1468 mg | 31% | |
*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.
