One of the easiest ways to make healthier muffins is to replace all or part of the white flour with whole wheat flour or whole wheat pastry flour.
I like either whole wheat pastry flour or white whole wheat flour because I think it makes muffins and quick breads more tender.
Here are two of my favorite whole wheat muffin recipes for you.
Whole Wheat Banana Muffins
Prep Time: 10 minutes
Bake Time: 23 to 28 minutes
Yield:12 muffins
A deliciously healthy, moist and tasty whole wheat banana muffin recipe your whole family will love.
Whole Wheat Muffin
Ingredients
2 cups whole wheat pastry flour
1/4 cup ground flax seeds
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1-1/2 cups mashed ripe bananas
2/3 cup plain yogurt or buttermilk
3/4 cup brown sugar
1/4 cup canola oil
2 teaspoons vanilla
2 tablespoons turbinado sugar, for sprinkling on top if desired
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a muffin pan.
In a large bowl, whisk together the flour, flax seeds, cinnamon, baking soda and salt.
In a second bowl, whisk together the eggs, bananas, yogurt, sugar, oil and vanilla until well blended.
Add the egg mixture to the flour mixture and stir just until blended.
Divide the batter equally among the cups of the prepared muffin pan. Sprinkle with the turbinado sugar if desired.
Bake in the preheated oven until the tops are golden and a toothpick inserted in the center of the muffins comes out clean, about 23 to 28 minutes.
Remove from the oven and let the muffins cool in their pan on a wire rack for about 5 minutes, then remove them from the pan and place them on the wire rack to cool.
Would you prefer to use your overripe bananas to make healthy banana cookies instead?
Whole Wheat Pumpkin Chocolate Chip Muffins
Prep Time: 10 minutes
Bake Time: 17 to 21 minutes
Yield: 12 muffins
The best recipe I’ve found for healthy pumpkin chocolate chip muffins with whole wheat flour.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup packed light brown sugar
2 eggs
1/2 cup canola oil
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Grease a muffin pan.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda.
In a second bowl, whisk together the brown sugar, eggs, oil, pumpkin puree, buttermilk and vanilla until well blended.
Add the egg mixture to the flour mixture and stir just until blended and then gently stir in the chocolate chips.
Divide the batter equally among the cups of the prepared muffin pan.
Bake in the preheated oven until the tops are golden and a toothpick inserted in the center of the muffins comes out clean, about 17 to 21
minutes.
Remove from the oven and let the muffins cool in their pan on a wire rack for about 5 minutes, then remove them from the pan and place them on the wire rack to cool.
Variation: Substitute 1 cup dried cranberries for the chocolate chips
More Healthy and Whole Wheat Muffin Recipes
Healthy Muffins – made with whole wheat, oats, apples and carrots
Healthy Muffin Recipes – including whole wheat applesauce, oatmeal, 8-grain and more along with lots of muffin making tips and hints
Healthy Blueberry Muffin Recipe- a collection of recipes from my files and around the web
Healthy Apple Pecan Muffins – chopped apples, pecans and spices in a delicious healthy muffin
