Whole Wheat Muffins
Updated Feb. 28, 2024
- Total Time
- 30 minutes
- Cook Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup melted unsalted butter, more for greasing tins
- 2½cups whole wheat flour, preferably pastry flour
- ¾ to 1cup sugar, depending on sweetness of fruit
- 2teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon salt
- 1cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
- 1egg, beaten
- ½cup buttermilk
Nutritional analysis per serving (12 servings)
203 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Step 2
Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Private Notes
Comments
I make these all the time - very flexible recipe. My favorite is 2 cups regular whole wheat flour and 1/2 cup almond meal subbed for pastry flour, kefir subbed for buttermilk, 1/2 cup maple syrup subbed for sugar and some frozen bluebluerries or raspberries
Simple and delicious. I used applesauce and added frozen raw chopped cranberries. I used plain yogurt (not Greek!) instead of buttermilk. No need for pastry flour - I used regular whole wheat flour and they were very tender.
Mmmmmm I make these muffins often -- with a mashed banana, and pint of blueberries. (Kids love them because the sugar creates a sweet, crunchy crust on them.) And today, I substituted coconut oil and unsweetened almond milk for the butter and buttermilk, and the muffins were so good: less dense than when I follow the original recipe, very tender and so delicious. And I do tend to bake them for only about 19-20 minutes (keeps them from drying out, but they still get golden brown).
Bravo, Mark! This is a great recipe. I followed closely on the measurements, but tweaked a few items. I thinned the Greek yoghurt with 2/1 with oat milk. I replaced 1/4 of the butter with avocado oil. (An entire cup seemed too decadent.) I only had one small, very ripe banana so added puréed apple to make up the fruit. I only used 3/4 of a cup brown granulated sugar. I also added raisins and chopped pecans and walnuts. The muffins are delicious…just sweet enough for my taste, moist inside and delightfully crunchy on top. I might add some vanilla to the next batch, but this recipe is definitely a keeper.
I did as another recommended and cooked the muffins five minutes longer. They got a little more golden but were terribly dry. Reminds me of what my Mama taught me: know your own oven!
Made with sour almond milk and pumpkin, subbed some all-purpose flour. We liked it with no spices, 1 tsp. vanilla, and chocolate chips.