Whole Wheat Muffins
Moist, wholesome muffins made with 100% whole wheat flour, naturally sweetened with apples and raisins. High in fiber, packed with healthy fats, and easy to prepare, these muffins are a perfect breakfast, snack, or meal prep option.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- whisk
- Grater (for apple)
- 12-cup muffin tray
- Paper muffin liners
- Measuring Cups and Spoons
Ingredients
- 2 cups 100% stone-ground whole wheat flour
- 1 cup unrefined brown sugar or coconut palm sugar
- 2 tsp baking soda
- 1.5 tbsp ground cinnamon
- ½ tsp kosher salt
- 3 large eggs
- ½ cup olive oil
- ½ cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 large peeled apple grated (about 1.5 cups)
- 1.5 cups raisins
- Optional garnishes: ground flaxseed meal chia seeds
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 350º F (175º C). This ensures that your muffins bake evenly from the moment they go into the oven. Line a 12-cup muffin tray with paper muffin liners or lightly grease each cup with a little olive oil to prevent sticking. Proper pan preparation will help your muffins release cleanly after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of whole wheat flour, 1 cup of unrefined brown sugar (or coconut palm sugar), 2 teaspoons of baking soda, 1.5 tablespoons of ground cinnamon, and ½ teaspoon of kosher salt. Use a whisk to evenly blend the ingredients together, breaking up any clumps of sugar or flour. Mixing thoroughly ensures that the leavening agents and spices are distributed evenly throughout your batter, giving consistent flavor and texture in every muffin.
- Combine Wet Ingredients: In a separate medium mixing bowl, crack 3 large eggs and whisk them lightly until smooth. Add ½ cup of olive oil, ½ cup of unsweetened applesauce, and 2 teaspoons of vanilla extract. Whisk gently but thoroughly until all the ingredients are fully incorporated, forming a smooth, cohesive mixture. The combination of olive oil and applesauce will keep your muffins moist while adding healthy fats and natural sweetness.
- Incorporate Fruits: Peel and grate 1 large apple to yield approximately 1.5 cups. Gently fold the grated apple and 1.5 cups of raisins into the wet mixture using a spatula. Be careful not to overmix here—fold just enough to distribute the fruits evenly. The grated apple adds natural sweetness and moisture, while the raisins provide chewiness and bursts of flavor throughout each muffin.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients in batches, stirring constantly with a spatula or wooden spoon. Take your time to gently fold the flour mixture in without overworking the batter; overmixing can lead to dense muffins. Stop stirring as soon as all the flour is absorbed and the batter is uniform. You should have a slightly thick but scoopable batter that is evenly mixed and ready to bake.
- Spoon Batter into Muffin Cups: Using a large spoon or an ice cream scoop, portion the batter evenly into the prepared muffin cups, filling each one nearly to the top. This ensures nicely rounded muffins with a consistent size. Optional: sprinkle a pinch of ground flaxseed meal or chia seeds on top for added nutrition and a visually appealing finish.
- Bake Muffins: Place the muffin tray in the preheated oven and bake for 25 minutes. To test doneness, insert a toothpick or cake tester into the center of a muffin; it should come out clean or with a few moist crumbs, but not wet batter. Baking times can vary slightly depending on your oven, so keep a close eye near the end of the cooking time to prevent overbaking.
- Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tray for 5–10 minutes. Carefully transfer the muffins to a wire rack to cool completely; this prevents the bottoms from becoming soggy and allows the muffins to firm up. Serve warm or at room temperature. These muffins pair beautifully with a spread of nut butter, yogurt, or simply on their own as a wholesome breakfast or snack.
- Storage Tips for Freshness: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip-top bag or airtight container for up to 2 months. Reheat gently in the microwave or oven before serving to enjoy that fresh-baked texture and aroma.
Notes
- Always use 100% stone-ground whole wheat flour for maximum fiber and nutrition.
- Peel the apple before grating to avoid tough skin pieces in your muffins.
- Gently fold the wet and dry ingredients to prevent dense, heavy muffins.
- Raisins can be soaked in warm water or orange juice for 10 minutes for extra plumpness.
- Optional toppings like chia seeds or flaxseed meal add texture, nutrients, and visual appeal.
- Muffins can be doubled and baked in batches, making this recipe meal-prep friendly.
