Forktionary

Alternative Muffins Recipe

These moist, not-too-sweet muffins are a family favorite, even with picky eaters! My 4-year-old daughter devours them. The recipe is incredibly versatile – use your favorite mix-ins like chocolate chips, blueberries, walnuts, or even carob chips! Made with wholesome ingredients, these muffins are perfect for a healthy and delicious breakfast or snack. Easily adaptable to your pantry staples – try variations using only whole wheat flour or a blend of whole wheat and a flax/wheat germ mixture. Get ready to bake up a batch of happiness!

Prep Time 15 mins
Cook Time 25 mins
Calories 153.7 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Alternative Muffins 124

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Alternative Muffins

  • 1 1/3 cups whole wheat flour
  • component of 1/2 cup flaxseed meal and wheat germ mixture
  • component of 1/2 cup flaxseed meal and wheat germ mixture
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 cup plain yogurt
  • 0 (not found in recipe)
  • 0 (not found in recipe)
  • 1/4 cup oil
  • 0 (not found in recipe; chocolate chips are an optional mix-in)
  • 1/2 cup chopped walnuts (optional mix-in)
  • 1 cup chocolate chips (optional mix-in)
  • 1 cup blueberries (optional mix-in)
  • 0 (not found in recipe; recipe uses 1/2 cup granulated sugar)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour (optional substitute for dry ingredients mixture)
  • 1/4 cup melted unsalted butter (alternative to oil)
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups total dried fruit (optional mix-in)
  • 1 to 1 1/2 cups total shredded coconut (optional mix-in)

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How to Make Alternative Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: 1 1/3 cups whole wheat flour, 1/2 cup flaxseed meal and wheat germ mixture (or substitute with 2 cups of all-purpose flour), 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
  3. In a separate bowl, whisk together the wet ingredients: 1 cup plain yogurt (any kind will work!), 1/4 cup melted unsalted butter or oil, 1 large egg, and 1 teaspoon vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in your choice of mix-ins (1 cup blueberries and 1/2 cup chopped walnuts, 1 cup chocolate chips, etc.).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

35g

Fat

4g

Carbs

7g

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Appetizers & Snacks Breakfast & Brunch Healthy Vegetarian Baking

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30 Minutes Or Less Time To Make Course Preparation Occasion Breads Breakfast Easy Brunch