Simple Whole Wheat Muffins

READY IN: 40mins
Recipe by ellie3763

pretty self-explainatory!

Top Review by A Messy Cook

I made these for my younger siblings for lunch. Definitely the easiest recipe I've ever used! I was pretty skeptical of how they'd turn out, since they had no egg, called for water instead of milk, and the batter was quite liquidy. Well, they didn't LOOK thatnice (didn't rise too high, and they were really soft and squishy even when fully baked). But my siblings, who have taste-tested more muffin varieties than I care to count, told me that they were excellent. They all liked them a lot and want me to keep the recipe in my repertoire! So I'd recommend them to anyone looking for a healthy muffin recipe. I am going to reduce the maple syrup to 1/3 cup next time, and I might cut back on the water too. I don't like producing floppy muffins no matter how good they taste ;) Thanks for a very simple and (apparently) very yummy recipe!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Mix all dry ingredients in large bowl.
  3. Combine wet ingredients in a bowl.
  4. Mix dry and wet ingredients together.
  5. Pour into prepared muffin pans and bake at 375 for 20 to 25 minutes.

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