Ingredients for Whole Wheat Breakfast Muffins
- Canola Oil
- ½ cup brown sugar
- Unsweetened Applesauce
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- Cinnamon
- Raisins
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How to Make Whole Wheat Breakfast Muffins
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups whole wheat flour, ½ cup rolled oats, ½ cup chopped nuts (walnuts, pecans, or your favorite!), ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup milk (dairy or non-dairy), 1 large egg, ¼ cup melted unsalted butter, 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Spoon the batter evenly into the prepared muffin tins, filling each cup about ¾ full.
- Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
- 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
4 g
Sugar
49g
Fat
3g
Carbs
9g
