Whole Wheat Breakfast Muffins

Whole Wheat Breakfast Muffins recipe pinit

Whole wheat flour is made from grinding the entire wheat kernel, including the bran, germ, and endosperm, which makes it a healthier option compared to refined white flour.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins
Servings: 12 Calories: 2160
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
  3. In a separate bowl, beat the eggs. Add honey, milk, vegetable oil, and vanilla extract. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the grated apples, carrots, raisins, and walnuts.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
  9. Enjoy these delicious and nutritious whole wheat breakfast muffins!
Nutrition Facts

Servings 12


Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 22g8%
Sugars 6g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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