Whole Wheat Muffins – A Healthy, Freezer-Friendly Favorite
Looking for a wholesome, homemade healthy snack? These whole wheat muffins are a real winner!
Perfect for On-the-Go or a Quick Breakfast
Whether you’re packing school lunches, heading out the door, or just need something wholesome between meals, these muffins are a go-to favorite. They’re soft, satisfying, and sweetened just enough—without the crash of a sugar-heavy snack.
Kitchen Tip We Love
Small tip, big time-saver!
We like to use the single-serve applesauce cups—each one is exactly 4 ounces, which is just the amount you need for this recipe. Here’s the bonus:
After emptying the applesauce into your bowl, reuse the same cup to measure the oil and honey. Since the cup is already coated with oil, the sticky honey slips right out, then we use the cup to crack the egg in. No mess, no waste, no extra dishes.
Whole Wheat Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup oatmeal
- ½ cup unsweetened applesauce
- ½ cup honey
- ½ cup oil
- 1 egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
Oatmeal Crunch
- ½ cup brown sugar
- ½ cup quick oats
Instructions
- Preheat oven to 350°.
- Line muffin pan with cupcake papers. Set aside.
- Place all ingredients in medium size bowl. Mix by hand or in an electric mixer until combined.
- Pour batter into muffin pan, filling each ¾ full.
- Add your favorite toppings
- Suggested toppings: Chocolate chips, fresh blueberries, cranberries and slivered almonds, or Oatmeal crunch-see recipe below.
- Bake for 18-20 minutes until golden brown and toothpick inserted in center of muffin comes out clean (allow extra baking time for large muffins).
Oatmeal Crunch
- Place ingredients in a small pot, cook over low flame until combined
Photos by Dan Engongoro
