Whole Wheat Breakfast Muffins Recipes

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.

WHOLE WHEAT BREAKFAST MUFFINS

Steps:

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

HEALTHY WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a spatula, fold everything together gently just until combined. The batter will be very thick.
• Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes. (For mini muffins, bake 11-14 minutes at 350°F (177°C).)
• Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

WHOLE WHEAT BREAKFAST MUFFINS

Steps:

• Saute peppers and onions in oil w/seasoned salt and tabasco over medium-low heat, until tender.
• In a large bowl, combine first four ingredients. Combine milk, oil and 2 eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
• In a mixing bowl, beat cream cheese and second 2 eggs. Add cheddar cheese; mix well. Stir in pepper/onion mixture. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 13-15 minutes or until muffins test done. Serve warm.

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.