Whole Wheat Muffins Base Recipe
This is one of our base recipes. Is there anything better than a warm, spicy, and fluffy muffin? We don’t think so! This whole wheat muffins base recipe teaches you the correct ratios of ingredients, then allows you to adjust the ingredients to YOUR taste!
Servings: 12 muffins
Ingredients
Base Recipe
- 1 ½ cups white whole wheat flour*
- 1-2 teaspoons spice(s)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup shredded or pureed fruits or vegetables
- ½ cup buttermilk
- ½ cup packed brown sugar
- ¼ cup canola oil
- 2 large eggs
Mix-ins to YOUR taste
- ½ cup dark chocolate chips
- ¼-½ cup unsweetened coconut
- ¼-½ cup dried fruit
- ¼-½ cup toasted chopped or sliced nuts or seeds
- ¼-½ cup old fashioned oats
- 1-2 Tablespoons cocoa powder
- 1 teaspoon lemon or orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
- In a large bowl, gently whisk flour, spices, baking powder, baking soda, and salt. Add additional mix-ins (except vanilla) to flour mixture. Toss to evenly coat.
- In a separate medium bowl, whisk together fruit/vegetable puree or shreds, buttermilk, brown sugar, oil, eggs, and optional vanilla.
- Add liquid ingredients to flour mixture. Using a spatula, fold ingredients until just moistened. Do not overmix.
- Use a ¼ cup portion scoop to divide out the batter. Cook for 18-20 minutes, or until a toothpick inserted comes out clean. Enjoy!
Notes
*Substitute 1 cup whole wheat flour + ½ cup all purpose flour or 1 ½ cups whole wheat pastry flour.
If you used all of the mix-ins, the recipe will make more than 12 muffins. Bake in reusable silicone muffin liners on a small sheet pan or cake pan.
Check out these recipes for flavor inspiration!
Carrot Orange Cranberry
Banana Buttermilk
Pumpkin
Apple Walnut
Sweet Potato Almond Butter
Pumpkin Banana