Whole Wheat Muffins

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These 5-Ingredient Whole Wheat Muffins are simple and healthy muffins made with no eggs, no dairy, low in sugar, and rich in fiber.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/whole-wheat-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 183.5kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Whole Wheat Flour (note 1)
½ cup Maple Syrup (note 2)
½ cup Mild-Flavor Olive Oil (note 3)
1 cup Almond Milk (note 4)
2 ½ teaspoons Baking Powder

Optional - recommended to add flavors

1 teaspoon Vanilla Extract
½ cup Blueberries (note 5)
1 teaspoon Cinnamon (note 6)
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with cooking oil spray. Set aside.
In a mixing bowl, add whole wheat flour, baking powder, and any of the optional cinnamon and salt. Whisk to combine.
Add maple syrup, oil, almond milk, and vanilla extract if used. Whisk to combine and form a smooth batter. Let the batter rest for 10 minutes before baking to let the fiber absorb the liquid.
Fold in the blueberries or chopped nuts if you like. Stir to evenly incorporate.
Fill each paper liner evenly, and sprinkle a few extra berries on top if desired.
Bake the muffins on the center rack for 25-35 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean.
Let them cool down for 10 minutes in the pan, then for 3 hours at room temperature. The muffin paper liner is easier to unpeel after the muffins are cold, or have spent an hour in the fridge.

Notes

Note 1: You can also use whole spelt, but you will need 2 cups, as whole spelt contains less fiber. For a gluten-free option, use my gluten-free conversion guide for muffins.

Note 2: Or any liquid sweetener you like, such as agave syrup or coconut nectar.

Note 3: Any low-flavor oil works. Mashed banana is your best oil swap here.

Note 4: Or any milk you like.

Note 5: Or chopped walnuts, pecans, raspberries. If the berries are frozen, you don't need to thaw them before adding them to the batter.

Note 6: Or pumpkin pie spices.

Storage: Store the muffins in the fridge in an airtight container for up to 4 days. Freeze up to 1 month in a sealed container and thaw at room temperature the day before.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition