Easy Whole Wheat Muffins Food

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100% WHOLE WHEAT MUFFINS



100% Whole Wheat Muffins image

Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.

Provided by Annacia

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups whole wheat flour
1/2 cup peanut butter
1/2 teaspoon salt
3 teaspoons baking powder
2 beaten eggs
1 cup milk
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 tablespoons melted butter or 2 tablespoons margarine

Steps:

  • Pre-heat oven to 375 degrees F.
  • Stir together the dry ingredients.
  • In a separate bowl, stir together the liquid ingredients.
  • Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.

Nutrition Facts : Calories 186.8, Fat 9.4, SaturatedFat 3.2, Cholesterol 38.9, Sodium 277.1, Carbohydrate 21.2, Fiber 2.8, Sugar 4.5, Protein 7.1

WHOLE WHEAT BREAKFAST MUFFINS



Whole Wheat Breakfast Muffins image

Make and share this Whole Wheat Breakfast Muffins recipe from Food.com.

Provided by Lizzy75 Brown

Categories     Quick Breads

Time 34m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup canola oil
1/2 cup brown sugar
1 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins

Steps:

  • Mix in order as listed.
  • Do not over beat.
  • Spoon into greased muffin tins.
  • Bake at 350 degrees for 19 minutes.

Nutrition Facts : Calories 193, Fat 9.4, SaturatedFat 0.7, Sodium 110.3, Carbohydrate 27, Fiber 2.4, Sugar 12.5, Protein 2.3

WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

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.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g

BLUEBERRY WHOLE WHEAT MUFFINS



Blueberry Whole Wheat Muffins image

We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 13

1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup rolled oats, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1 cup blueberries
Turbinado sugar, optional, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
  • Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
  • Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams

EASY WHOLE WHEAT BANANA MUFFINS



Easy Whole Wheat Banana Muffins image

Very easy, moist banana muffins. Great basic recipe that you can change by adding nuts, chocolate chips, or raisins.

Provided by MRSDAYCARE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 6

1 cup mashed bananas
1 cup creamy salad dressing (such as Miracle Whip®)
¾ cup white sugar
2 cups whole wheat flour
2 teaspoons baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix bananas, salad dressing, and sugar in a large bowl until smooth. Stir flour, baking soda, and salt into banana mixture until batter is just moistened. Divide batter evenly into 24 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Nutrition Facts : Calories 96.4 calories, Carbohydrate 17 g, Cholesterol 3.3 mg, Fat 2.9 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 237.3 mg, Sugar 8.8 g

WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams

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