Whole Wheat Muffins


Photos by Dan Engongoro

It's been quite a while since my last post.... I spend my summers as a craft director in an overnight camp, and just returned back to "civilization" a few days ago. And now the rush begins... school, Rosh Hashanah, Yom Kippur, Sukkot, Simchat Torah, all just around the corner. So here we go! School.... this word takes on a different meaning for everyone. For the teachers, it's preparing lessons and getting everything ready for the classroom, for students it means studying, homework, etc, etc, and for mothers it means many things, including figuring out quick, healthy breakfasts and delicious, yet nutritious snacks. So here is one recipe that can take care of everything. These muffins have all of the qualifications, and are really easy to make. They're so good (and disappear so quickly). I always try to keep a stash in the freezer to make sure I don't run out. This recipe was part of a group of Back to School recipes that I wrote for Mishpacha Magaine last Year. The reviews were fantastic!!!

Yields: 12 muffins (or 6-8 large)


  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • ½ cup applesauce
  • ½ cup honey
  • ½ cup oil
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  1.  Preheat oven to 350 degrees.
  2.  Line muffin pan with cupcake papers. Set aside.
  3. Place all ingredients in medium size bowl .Mix by hand or in an electric mixer until combined.
  4. Pour batter into muffin pan, filling each ¾ full.
  5.  Add your favorite toppings

Suggested toppings: Chocolate chips, fresh blueberries, cranberries and slivered almonds, or Oatmeal crunch-see recipe below. 6. 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).

Recipe for oatmeal crunch:

  • ½ cup brown sugar
  • ½ quick oats


Place ingredients in a small pot,  cook over low flame until combined.

1 comment

  • Mónica Matlis liked this on Facebook.

    Mónica Matlis

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