Muffins can be a convenient addition to a satisfying breakfast. These muffins are made with whole wheat flour and packed with fruit and nuts. In terms of storage, I recommend freezing these muffins if you do not plan to eat them within 2-3 days of baking.
You can also check out some of my other whole wheat muffin recipes:
Try this recipe and let me know what you think.
Prep Time: 10 mins . Cook Time: 15-20 mins . Yield: 12 Muffins
2 Cups Whole Wheat Flour
1 Tsp Ground Cinnamon
1 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Tsp Salt
1 Cup Blueberries
1 Cup Raspberries
1/2 Cup Walnuts Chopped
1 Cup Plain Greek Yogurt (5%)
3/4 Cup Water
1/3 Cup Cooking Oil
1/2 Cup Sugar
1 Tsp Vanilla Extract
1. Preheat the oven to 400 F.
Into a large bowl sift the flour, cinnamon, baking powder, baking soda and salt.
2. In another bowl combine the wet ingredients. Using a hand mixer, whisk or fork, mix the wet ingredients until smooth. In a small bowl or plate, crush about 1/2 cup of berries.
3. Pour the wet ingredients into the bowl of dry ingredients. Fold until the batter is mixed well. Fold in the whole and crushed berries. Optional but recommended: Let the batter rest for 10 to 15 minutes.
4. Prepare muffin tins with cupcake liners or lightly grease. Spoon about 1/3 cup of batter equally into each muffin tin. Bake for 15 to 18 minutes until the tester comes out clean. Freeze muffins if you do not plan to eat them within 2-3 days of baking