25 Reviews

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!

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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! :)

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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.

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Outta Here September 01, 2008

This is a really GREAT Receipe!. I tweaked it a little bit. I added 3 sliced bananas, 1/2 teaspoon of cinnamon powder, 1 teaspoon of vanilla extract, 2 tablespoons of honey, 1 cup of almond milk instead of regular milk and garnished the top of the muffins with dried cranberries. Ultimate energy breakfast muffin!

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llo123 January 22, 2008

Very good! I followed the recipe with the addition of raisins. These are not sweet so don't be expecting that, but you could add all kinds of things to this recipe, or spread jam on them. They're good with coffee. Thanks!

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SweetySJD March 25, 2007

Excellent basic whole wheat muffin recipe. Made exactly according to recipe and they rose very nicely. I can't say that there were overly moist nor were they too dry. Not a big fan of 100% whole wheat anything so the next time I'll add some raisins.

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WizzyTheStick March 03, 2007

These seemed to rise right in the pan b4 I put them in the oven! Whole wheat doesn't rise very well, so I flled the cups almost full and got 10. They were a bit salty, but that may be bcz I forgot to put the final 1 T of brown sugar in. I can see these would be good for add ins, like apple, cinnamon, raisins, etc. etc. Light tasting (and they didn't FEEL heavy either.)

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WI Cheesehead January 05, 2007

I was looking for a new whole wheat breakfast muffin recipe and this is it! I added three sliced bananas, some frozen blueberries and dark chocolate chips. It made 19 muffins with the additions. Thanks for sharing!

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Gator Bake March 13, 2015

I thought these came out a little firm. (Maybe I baked them too long?) My babies love them, though, so I can't complain. Next time I think I'll add some Craisins as someone else suggested. Or maybe a little dollop of jelly on top before baking would be a nice addition -- make them like PB&J muffins. Thank you!

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Meghan at Food.com April 02, 2014

These reminded me more of biscuits than muffins. I actually forgot to add the butter but they still tasted good. I added frozen blueberries to the mix along with a dash of vanilla and cinnamon. I put on lots of butter after they cooked. Also because they're not sweet, the suggestion to slather on jelly/jam is a great idea. I will definitely make these again as they are quick and easy to change up to your own taste.

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bluejay47 March 05, 2013
100% Whole Wheat Muffins