Whole Wheat Breakfast Muffins

Whole Wheat Breakfast Muffins Submitted by Pantry2Plate
Whole Wheat Breakfast Muffins Submitted by Pantry2Plate
Nutrient filled & tasty breakfast muffin mix that can be flavored up with your favorite fruit and nut (or chocolate!) mix-ins.


9-12 muffins


1 cup whole wheat flour ½ cup all-purpose flour ¼ teaspoon baking soda 1 teaspoon baking powder ¼ teaspoon salt ⅓ cup whipped honey ½ stick butter or 50/50 Smart Balance butter ½ cup unsweetened applesauce 1 cup reduced fat sour cream 1 large egg 1 teaspoon vanilla Mix-ins - Use your choice of fruit and nuts (bananas, dried cranberries, blueberries, pecans, walnuts, almonds, etc.).

Nutritional information

No nutrition information available


1. Sift dry ingredients together and then blend in wet. Fold your favorite mix-ins into the batter and then spoon into a greased and floured muffin pan (⅔'s full in each cup). Bake at 325° for about 20 minutes or until toothpick comes out clean. 2. For added sweetness, dust powdered sugar on top of warm muffins, add a drizzle of honey or a sugar glaze made from powdered sugar and lemon juice.