Whole Wheat Muffins
Updated Feb. 28, 2024
- Total Time
- 30 minutes
- Cook Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup melted unsalted butter, more for greasing tins
- 2½cups whole wheat flour, preferably pastry flour
- ¾ to 1cup sugar, depending on sweetness of fruit
- 2teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon salt
- 1cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
- 1egg, beaten
- ½cup buttermilk
Nutritional analysis per serving (12 servings)
203 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 158 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Step 2
Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Private Notes
Comments
I make these all the time - very flexible recipe. My favorite is 2 cups regular whole wheat flour and 1/2 cup almond meal subbed for pastry flour, kefir subbed for buttermilk, 1/2 cup maple syrup subbed for sugar and some frozen bluebluerries or raspberries
Simple and delicious. I used applesauce and added frozen raw chopped cranberries. I used plain yogurt (not Greek!) instead of buttermilk. No need for pastry flour - I used regular whole wheat flour and they were very tender.
Mmmmmm I make these muffins often -- with a mashed banana, and pint of blueberries. (Kids love them because the sugar creates a sweet, crunchy crust on them.) And today, I substituted coconut oil and unsweetened almond milk for the butter and buttermilk, and the muffins were so good: less dense than when I follow the original recipe, very tender and so delicious. And I do tend to bake them for only about 19-20 minutes (keeps them from drying out, but they still get golden brown).
Per comments I added a generous spoonful of Greek yogurt to the buttermilk and a squeeze of canola for good measure to avoid dryness. Besides applesauce I added 1 cup of fresh blueberries and sprinkled Demerara sugar and oatmeal on top before baking. Everyone loved these. Next time maybe I’ll add some orange zest. Whole wheat pastry flour seems essential to texture and rise.
Did grated zucchini and overripe banana (50:50) with some walnuts and vanilla extract -- no sugar but would consider 1 Tbsp next time. THICK batter and did drop biscuit style. Cooked in 10-15 min and paired well with tea. Vetsitile recipe!
The Platonic ideal of a muffin. These are the muffins I imagine when I read When You Give a Moose a Muffin to my toddler. I made these with King Arthur Golden Whole Wheat flour, Saco dried buttermilk (2 tbsp buttermilk powder + 1/2 whole milk), 1 cup of sugar, and unsweetened applesauce instead of banana. I added 1 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp ginger. They came out great, though next time I will use the smaller quantity of sugar.