Whole Wheat Muffins
Updated Feb. 28, 2024
- Total Time
- 30 minutes
- Cook Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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).
great recipe, can throw in whatever and change things out and it works out great sometimes have to add a little extra milk
I notice that the ingredients are different in the written recipe from the video. In the video, Bittman calls for 1/2 tsp each of baking soda and salt, but the recipe says 1/4 tsp. Which is correct?
I have made these three times (twice with bananas and once with zucchini), and each time the batter is impossible to mix as written, so I’ve had to add buttermilk. This last time I added the absolute minimum necessary (1/4c), but like always, the bottoms of the muffins come out wet. Not sure what I’m doing wrong! Otherwise delicious. Will keep trouble shooting..