Whole Wheat And Nuts Muffins Recipes

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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

WHOLE WHEAT CARROT MUFFINS



Whole Wheat Carrot Muffins image

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

1/2 cup plus 2 tablespoons whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup reduced-fat spreadable margarine
2 tablespoons orange juice
2 tablespoons beaten egg
3/4 cup grated carrots
1/4 cup raisins

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.

WHOLE WHEAT AND NUTS MUFFINS



Whole Wheat and Nuts Muffins image

Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.

Provided by Laura M.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 cup unbleached all-purpose flour
1 cup whole wheat flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup plain nonfat yogurt
1 cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
  • Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g

WHOLE WHEAT DATE NUT MUFFINS



Whole Wheat Date Nut Muffins image

100% whole wheat, these muffins are best fresh out of the oven (of course) but they keep well for at least a week in an airtight container, and are also wonderful split in half and toasted. Based on a recipe from Horn of the Moon cookbook.

Provided by terril_lee

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/3 cups whole wheat flour
1 1/3 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup honey
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup dates, chopped
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 375.
  • Spray muffin tin with oil (or use paper liners).
  • Mix the flours, baking powder, and salt together.
  • Beat together the oil, honey, eggs, milk and vanilla.
  • Mix the dates with the dry ingredients, then add the wet ingredients. Finally, stir in the walnuts.
  • Fill muffin tins, adding a few coarsly chopped walnuts on the top if you'd like.
  • Bake 25 minutes, until golden.

Nutrition Facts : Calories 302, Fat 13.9, SaturatedFat 2, Cholesterol 31.8, Sodium 174, Carbohydrate 42, Fiber 4.2, Sugar 20.6, Protein 6.3

TENDER WHOLE WHEAT MUFFINS



Tender Whole Wheat Muffins image

Simple whole wheat muffins are wonderful paired with soup or spread with a little jam for breakfast. -Kristine Chayes, Smithtown, NY

Provided by Taste of Home

Time 30m

Yield 10 muffins.

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, room temperature
1-1/4 cups whole milk
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened., Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 393mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

WHOLE WHEAT BANANA NUT MUFFINS



Whole Wheat Banana Nut Muffins image

These muffins are packed with food that is good for you - no oil. I omitted the oil and replaced it with flax seed and plum puree.

Provided by Ceezie

Categories     Quick Breads

Time 30m

Yield 12-18 muffins

Number Of Ingredients 12

1 1/2 cups whole wheat flour
3/4 cup brown sugar
1/4 cup flax seed meal
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon cinnamon
3 -5 bananas (very ripe)
1/4 cup buttermilk
2 eggs
2 teaspoons vanilla
1/4 cup plum puree or 1/2 cup applesauce
1 cup pecans, chopped

Steps:

  • Peel the bananas and add to mixer - turned on medium speed. Begin adding wet ingredients.
  • In another bowl place all dry ingredients and stir together. Slowly begin adding to mixture in bowl. Once this is all mixed together spoon into greased muffin pans 3/4 of the way up.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 220.8, Fat 8.8, SaturatedFat 1, Cholesterol 35.5, Sodium 226, Carbohydrate 33.5, Fiber 4.2, Sugar 17.7, Protein 4.9

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