Whole Wheat Muffins Recipe (2024)

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).

Still my go-to muffin recipe. Just wanted to add that I think they're better when they're darker than what I was used to, so don't be tempted to bake them at a lower temperature or yank them out too soon. You get a nice crisp exterior this way, and the inside doesn't dry out but finishes cooking to become what is, to me, the ideal muffin texture--in fact, the times I've pulled them out when they were only a golden brown instead of a nice burnished bronze, I thought the insides were too doughy.

This is now my go-to muffin because it's so flexible, and I make them all the time. I use scales, so 300g flour to a range of 170-225g sugar. I sub plain or Greek yogurt for buttermilk because that's what I always have in the fridge. Of all the variations I've tried (applesauce, banana, every kind of berry), my fav has been to use blackberry puree with extra whole berries and toasted walnuts, adding a sprinkle of cinnamon turbinado/demerara sugar on top. But every version works.

With 2 mashed bananas for the fruit, we usually only add 1/2 cup of sugar. I always add some baking spices; cinnamon and cardamom were a nice combination to this batch, to which I added some dried cranberries and chopped walnuts. The batter is startlingly dry when you only use the 1/2 cup of buttermilk; I generally add a little extra buttermilk in the final mix.

I used this as a base for developing a vegan whole wheat muffin, with just a few swaps:- I used 1/4 c milled flaxseed with water in leu of an egg.- I used oil instead of butter- I used soymilk with 1 tsp of apple cider vinegar instead of buttermilk.I used pureed pumpkin for the fruit, white whole wheat flour, and added about 2 tsp cinnamon. Delicious! The flax adds a nice taste dimension, as does the cinnamon. I think they'll go over well at the potluck tomorrow.

Wow, I definitely blew it. Went way to hippie on this recipe! Used 1 tbs coconut oil and maybe 1/2 c sour cream instead of butter, a bunch of yogurt, almond flour, regular flour, ground flax, whole flax, 2 tsp chia seeds, mashed banana, and mini apple slices (in addition to baking powder/soda, salt, egg). Also added cinnammon, vanilla, ginger, and nutmeg. Yikes. Tastes like the healthiest muffin ever (bad thing). Don't have a lot of helpful advice to contribute--but follow the recipe!

This is my go-to muffin recipe. Make sure to use whole wheat pastry flour. That makes the end result very light compared to using whole wheat flour. I've made this with lots of different fruits. My favorite is canned pumpkin. I've also done a more savory muffin - reduce the sugar to 1/2 cup, add in diced jalapeños, 1/2 tsp cayenne, and use canned corn as the fruit.

Made with some cooked diced apples. Added cinnamon and allspice. The batter was pretty dry, so I added some apple cider. Will make again, using more liquid next time.

GOOD base. I had a container of leftover cranberry sauce from thanksgiving in the freezer and just stirred it in, added some walnuts. You don’t need a cup of sugar! 3/4 max.

Dough looked a bit dry, probably because I didn't use pastry flour - adding another cup of applesauce did the trick

Adapted for vegan (and school-safe) mini muffins — so good:- Coconut oil instead of butter- ~1/3 c maple syrup instead of sugar- Bob’s Red Mill Egg Replacer for egg- Canned pumpkin for fruit base- Ripple milk plus apple cider vinegar for buttermilk- Added cinnamon and vanilla extract- Used regular whole wheat but mixed extremely gently so they turned out light and soft, not denseBaked in greased mini muffin tray for about 12.5-13 mins at 375°

I had a whole bag of whole wheat flour I needed to use and wanted some muffins, saw that recipe and decided to try it. I used apple sauce and a mix of plain 2% yogurt and some milk to replace the buttermilk. I added some raisins and walnuts. When they came out of the oven I was not impressed by the look of them but very pleased when I tasted them. This is a versatile recipe that I will use over again when I need a quick muffin fix.

By far, the best (and easiest) banana muffins I have ever made or eaten. Anxious to try other fruits. Used regular whole wheat flour and the texture was just fine.

We liked these! We used 1/4 white and 1/4 cup brown sugar, 1 apple, dried cranberries, a little shredded coconut. For the flour total we more than 1/4c ground flax seed, about 3/4c oat flour and the rest gluten free flour. Needed to add a little coconut milk for liquid when stirring.

Fantastic! I made mine with pumpkin puree, and I didn't have buttermilk so I used 1/2 cup homemade yogurt, and the batter wasn't quite thin enough so I added a few splashes of whole milk. I also added chocolate chips. This is a great recipe!!

I tried pureed pear and cranberries (about a 1/2 c), and some high protein vanilla yogurt. They turned out sweet and delicious.

1 cup banana purée1 cup fruit bits (fresh cranberry is good)3 tablespoons unsweetened chocolate powder

My favorite morning muffin for using up my overripe frozen banana. I cut the sweetness by 1/2 too.

Batter was very dry. Used entire can of pumpkin purée, increased the milk by 1/4 cup, added 1 more egg. Used 6 tbsp EVOO instead of butter. Added a handful of dried fruit. Excellent results! Delicious and moist.

1/2 c almond flour, 2 c ww pastry flour, 2 eggs, a little extra kefir or bmilk, blueberries. 30 mins

I used light olive oil, instead of butter and added all spice. I used 2 eggs and approx 1 cup of pumpkin. 1/2 cup sugar. They rose nicely.

Very good whole wheat muffins! I used white whole wheat flour and they're light and moist. I used pumpkin puree and then divided the batter in half. Added blueberries to one half and chocolate chips and hazelnuts to the other half. Both are good and I look forward to trying new combinations. Perfect whole wheat muffin template.

Not enough salt. And I even used salted butter.