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
Whole Wheat Banana Muffins
Ingredients
- 2 cups whole wheat pastry flour
- ¼ cup ground flax seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1-½ cups mashed ripe bananas
- ⅔ cup plain yogurt or buttermilk
- ¾ cup brown sugar
- ¼ cup canola oil
- 2 teaspoons vanilla
- 2 tablespoons turbinado sugar for sprinkling on top if desired
Instructions
- 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.
Whole Wheat Pumpkin Chocolate Chip Muffins
Whole Wheat Pumpkin Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup packed light brown sugar
- 2 eggs
- ½ cup canola oil
- ¾ cup pumpkin puree not pumpkin pie filling
- ⅓ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
Instructions
- 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.
Recipe Notes
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
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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