Healthy Whole Wheat Muffins Recipes
WHOLE WHEAT ENGLISH MUFFINS
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
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.
WHOLE WHEAT CARROT MUFFINS
Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS
If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams
100% WHOLE WHEAT MUFFINS
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
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 MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
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
WHOLE WHEAT MUFFINS
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
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
HEALTHY WHOLE WHEAT MUFFINS
Well sort of whole wheat...half and half, but these are pretty tasty, easy to make, healthy for the most part, and very filling. I came up with this on my own with experimentation. The very slight hint of sweetness combined with the nutty crunch flax flavor is good stuff. Try with some honey!
Provided by tennis5
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 312.2, Fat 21.5, SaturatedFat 1.6, Cholesterol 0.4, Sodium 153.6, Carbohydrate 27.2, Fiber 3.8, Sugar 7.9, Protein 4.6
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