100 Whole Wheat Muffins Recipes

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

Ingredients

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

100% WHOLE WHEAT WHOLESOME MUFFIN MIX

100% Whole Wheat Wholesome Muffin Mix image

Make and share this 100% Whole Wheat Wholesome Muffin Mix recipe from Food.com.

Provided by Salt Lake Meal Swap

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 17

Ingredients

1 cup whole wheat flour
1 cup dry oatmeal
1 1/2 tablespoons powdered milk (or add milk to wet mix instead)
1/2 cup sugar
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 tablespoon powdered eggs (in dry mix) or 1 egg (added into wet mix)
1 cup potatoes or 1 cup peanut butter
2 tablespoons oil (if using peanut butter above do not add in extra oil)
1/4 cup water (or milk if no powdered milk in dry mix)
1 teaspoon vanilla
1 cup blueberries or 1/2 cup nuts
1 egg (in wet mix if no egg powder in dry mix)
1/4 cup sugar (if mashed fruit or additive is not sweet)
1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice
8 tablespoons cocoa powder
1 tablespoon molasses

Steps:

Mix dry ingredients together. For a bulk mix: double or quadruple the mix. Put mix in a Ziploc bag.
Label mix bag with cooking instructions.
To make 1 batch of muffins measure out 2 cups of Dry Mix.
Preheat oven to 350°F.
Mix all ingredients together.
For banana chips or apple slices, crush and pre soak in 1/4 c more water let fruit stand until softened before baking.
Spray oil on muffin tins.
Fill muffin tins with batter.
Bake at 350°F until golden 10-15 minutes.

Nutrition Facts : Calories 190.1, Fat 4.2, SaturatedFat 1, Cholesterol 16.5, Sodium 178.2, Carbohydrate 38, Fiber 3.5, Sugar 21.2, Protein 4.1

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

Ingredients

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

WHOLE WHEAT ENGLISH MUFFINS

Whole Wheat English Muffins image

This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.

Provided by Taste of Home

Time 40m

Yield about 10 muffins.

Number Of Ingredients 9

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
3 tablespoons butter
3/4 teaspoon salt
1 large egg, beaten
1 cup whole wheat flour
3 cups all-purpose flour, divided

Steps:

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.

Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

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