100% Whole Wheat Muffins

Total Time
Prep 10 mins
Cook 20 mins

Very nice muffins with a high health factor. I haven't had these stick around long enough to worry about freezing any. For their portraits I dressed them up with walnut halves on top. Pretty much any firm fruit (raisins, cranberries, cherries, dried apricots, etc) or chopped nuts can be added as desired.

Ingredients Nutrition


  1. Pre-heat oven to 375 degrees F.
  2. Stir together the dry ingredients.
  3. In a separate bowl, stir together the liquid ingredients.
  4. Combine both sets of ingredients, mixing only until the dry ingredients are moist. Bake in greased or papered muffin tins for 20 minutes.
Most Helpful

These came out great! I used Hodgson Mill 100% stone ground whole wheat flour, Eggland's Best large eggs, Lactaid fat free milk, Sugar in the Raw turbinado sugar (instead of brown sugar, as I didn't have any), Smart Balance Omega oil (instead of butter) and added 1 tsp. vanilla extract. Only had to bake for 15 minutes and made exactly a dozen in my 36 year old aluminum muffin pan sprayed with canola oil. Served wtih apricot All Fruit and I was a happy, healthy breakfast eater!

Neptune Cooks (and Bakes Too) February 15, 2010

These are perfect breakfast muffins as they are not sweet and are perfect for a bit of jam!! I added some fresh blueberries in mine and they came out real tasty!! Used regular brown sugar and low-fat milk. Thanks Annacia! :)

Redsie September 05, 2008

Very light texture for being whole wheat (I used WW Pastry flour) and I can think of several add-ins that would go well with these (dried cherries or diced dried apricots, for starters). I topped mine with some sliced almonds before baking. If you are looking for a sticky, sweet muffin, this isn't it, but just the right amount of sweetness for me.

Outta Here September 01, 2008