Whole Wheat Breakfast Muffins
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.
Whole Wheat Breakfast Muffins
Ingredients
Instructions
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Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt.
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In a separate bowl, beat the eggs. Add honey, milk, vegetable oil, and vanilla extract. Mix well.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
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Fold in the grated apples, carrots, raisins, and walnuts.
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Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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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.
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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.