Healthy Whole Wheat Muffins Recipes

HEALTHY WHOLE WHEAT MUFFINS

Steps:

• -Preheat oven to 450.
• -Mix flours, flax, and brown sugar together (to be really healthy, grind half of flax seed in coffee grinder.
• -Finely grate carrot, grate apple, and mix in with dry mixture.
• -Mix in oil and molasses (you can substitute honey for molasses).
• -Add milk until you get a thick, but wet dough. May use less or more than a cup.
• -Spray muffin tin and drop dough into tin.
• -I like to sprinkle some extra flax seed on the top of each muffin to get them toasted and crunchy.
• -Put in oven and bake for about 20 minutes or until brown on top.
• -Top with a little honey -- enjoy!

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
• Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
• Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
• Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
• Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
• Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.