Wheaties Muffins Recipes

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.

100% WHOLE WHEAT MUFFINS

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.

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.

WHEATIES MUFFINS

Steps:

• Sift together flour, sugar, salt, and baking powder.
• Stir in egg and milk.
• Add melted shortening.
• Fold in Wheaties.
• Fill greased muffin tins 2/3 full.
• Bake for 20 to 25 minutes in a moderately hot oven at 400 degrees Fahrenheit.

WHOLE WHEAT CARROT MUFFINS

Steps:

• Preheat oven to 375 F degrees. Line a 12 count muffin pan with liners and set it aside.
• In a large bowl whisk together white whole wheat flour, baking soda, cinnamon powder, ground nutmeg and salt. Set it aside.
• To the steel bowl of your stand mixer (or to a regular bowl if using hand mixer) add oil, brown sugar, vanilla extract, egg and applesauce. Mix at medium speed for 2 minutes until it's all well combined.
• Add the dry ingredients into the wet and mix to combine. Mix only until the flour is just combined, do not over-mix. Fold in the shredded carrots and chopped pecans.
• Transfer batter equally among the prepared muffin liners. I got 11 muffins out of this batter.
• Sprinkle turbinado sugar on top of each muffin (optional).
• Bake in a pre-heated oven at 375 F degrees for 16-18 minutes on until a toothpick inserted in the center comes out clean.
• Transfer the carrot muffins on to a wire rack to cool completely.

HONEY WHEAT MUFFINS

Steps:

• Preheat oven to 375°F. Line a muffin tin with 8 cupcake liners and set aside.
• In a large bowl whisk together the all purpose flour, whole wheat flour, salt, and baking powder.
• In a medium bowl whisk together the buttermilk, egg, oil, honey, and vanilla until combined.
• Add the wet ingredients into the dry ingredients and stir just until smooth.
• Fill the liners 2/3 full.
• Sprinkle the turbinado sugar or cinnamon sugar on top of the batter, if desired.
• Bake for 16-18 minutes, or until set.
• Remove from the muffin tin and allow to cool on a wire rack. Serve warm or at room temperature.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.