These Whole Wheat Muffins are made with basic pantry staples and are so, so good! Delicious on their own or spread some butter on top with a little jam or honey. . . scrumptious!
(Originally posted March 25, 2020)
I’ve been doing a lot of baking lately. It’s therapy for me in these crazy, crazy times. #stressbaking
I’ve also been making my teenage boys spend some time in the kitchen since schools and colleges are closed and everything is currently online. They seem to get their work done and still have plenty of hours left in the day, so I’m adding a home economics class to their schedules. 😉 We’ve had creme brulee, monster cookies (updated photos and notes coming soon!) and Homemade Whatchamacallits just to name a few.
I’ve made these Whole Wheat Muffins several times in the last week and we all LOVE them! Yes, even Parker loves them, like seriously loves them!!
Slathered with some butter and then either honey or raspberry jam are our favorite way to eat these muffins.
These almost shouldn’t be called muffins because they’re more like a cupcake. But whatever you want to call them, they are seriously delicious and the perfect accompaniment to any meal. We love to eat them for breakfast along with some yogurt and fruit. . . so, so good!
And if I’m being honest, I could eat the entire batch, all eight of them. #stresseating #ihatecoronavirus
With only a handful of ingredients, these muffins are so simple to make!
- Whisk the oil, applesauce, vanilla and brown sugar together in a medium bowl.
- Add in the flour, baking soda and cinnamon and mix until combined.
- Fill muffin tins all the way to the top.
- Bake for 20 minutes at 375°.
- Enjoy warm on their own or spread some butter, honey and/or jam on top.
ARE THERE REALLY NO EGGS IN THESE MUFFINS?
Yes, there are NO eggs in this recipe. So if you have anyone in your household with egg allergies, then these muffins are going to be a welcome treat!
CAN I MAKE MINI MUFFINS?
Yes, but I’m not quite sure how many it will yield. This recipe makes 8 regular size muffins, so I’m sure it will make around 2 dozen mini muffins. Bake these for about 8 minutes if making mini muffins.
CAN I FREEZE THESE MUFFINS?
Absolutely! In fact, you might want to make a double batch since it only makes eight muffins and freeze half for later. Let them cool completely and then put them in a freezer Ziploc back and seal. Pull them out as you need them and let them sit out at room temperature for a little bit or throw one in the microwave for a few seconds.
If this homeschooling thing is causing a bit of stress in your household, take a break, get your kids in the kitchen and make these muffins. Only six simple ingredients that you hopefully have in your pantry.
You’re going to love these!Print
Whole Wheat Muffins
- Total Time: 25 minutes
- Yield: 8 muffins 1x
These Whole Wheat Muffins are made with basic pantry staples and are so, so good! Delicious on their own or spread some butter on top with a little jam or honey. . . scrumptious! ♡
- 1/2 cup canola oil
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1 1/2 cups whole wheat flour
- 1 teaspoon cinnamon
- Preheat oven to 375°. Line a 12-cup muffin tin with cupcake liners or spray with cooking spray (you only need 8).
- In a medium size mixing bowl, whisk together the oil, applesauce, vanilla and brown sugar. Add the baking soda, whole wheat flour and cinnamon, mix until just combined. Don’t overmix!
- Fill muffin tins to the top. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Muffins
Leave a Reply