Naturally sweetened with honey, these whole wheat muffins are the perfect snack or breakfast for the entire family.
Muffins are one of the easiest snacks to have on hand. My kids know they are always allowed to snag one. With the addition of whole grains, this gives us all a little boost of fibre! The "bite" that whole wheat can have is muted by the honey and your choice of additions like raisins and nuts.
Another doesn't-taste-healthy favourite is my Mom's Bran Muffins. I also love to incorporate sourdough into our baking, even quick bakes like muffins. You can make a quick Sourdough Applesauce Muffin or if you have even more time, Truly Sourdough Lemon Poppy Seed Muffins are a real hit.
Key Ingredients
Flour - A mix of whole grains and all-purpose flours gives you a boost of nutrition but still has a familiar taste.
Honey - This natural sweetener is a perfect option if you want to avoid excess refined sugars. I also just love the flavour!
Oil - I like to use olive oil in my baking. The flavour is pretty neutral.
Milk - Whole milk makes for the perfect tender crumb, but really any milk will do ya.
Additions - I like half raisins, half chopped nuts. But chocolate is a true treat.
I have a Komo mill and think the flour it produces is exactly the right texture, even better than anything I can buy at the store. Living Sky Farms is a great shop to purchase from (use code VENISON at checkout!). Nutrimill is another popular brand I know people use.
How to Make Honey Sweetened Muffins
***See recipe card below for precise measurements and instructions.***
Step 1: Grind wheat berries.
Step 2: Whisk dry ingredients together.
Step 3: Stir in any mix-ins to the flour.
Step 4: Combine wet ingredients and then add to dry.
Step 5: Stir until just combined.
Step 6: Add to prepared pan and bake.
FAQs
Absolutely! We already are using olive oil as our fat, so no butter to contend with. Simply use your favourite dairy alternative in place of the milk, such as unsweetened almond milk. I haven't tested, but a true 1-to-1 GF flour blend should work perfectly!
Muffins are great on the counter for 3-5 days, if they last that long! With a family our size we basically eat an entire batch at once. I highly recommend doubling this because they freeze wonderfully. Just allow to cool completely before storing in the freezer, then thaw overnight to enjoy.
I am a big convert now to grinding my own wheat berries. Most "whole wheat" flour at the store isn't truly the whole grain. They are either sifted or have nutrients stripped and added back in, or might even be bleached. If you don't have access to a mill, look for true whole grain flours like from King Arthur or Bob's Red Mill. When you are baking quick bread style like these, either hard or soft wheat berries work. White will have a milder flavour than red.
It isn't a requirement, per se, but I always let my whole wheat hydrate before baking! That's why I wait to turn the oven on until the batter is resting. This just gives all the wheat a chance to hydrate so that you achieve the best final texture. They will still work if you forget or skip this step though.
Photos by Dante from Shire by the Sea
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Honey Whole Wheat Muffins
Equipment
- Muffin tin
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour or 160 grams soft or 185 grams hard wheat berries
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup honey
- 1 cup milk
- ½ cup olive oil
- 2 large eggs
- 1 cup raisins, nuts, etc. optional
Instructions
- Grind wheat berries if needed.
- In a large bowl mix dry ingredients. If using raisins or other mix-ins, stir them into the flour to coat.
- In second bowl, whisk together oil, milk, eggs, and honey.
- Add the dry mix into the wet until just incorporated.
- Grease muffin pans or add muffin papers and fill to ½ inch below tops.
- Allow muffins to rest for 15 minutes while oven preheats to 375°F.
- When oven is ready, bake for approximately 18-20 minutes, testing with a toothpick at 15 minutes to see if it comes out clean.
- After 10 minutes of cooling in the pan, remove to a rack to cool completely.
Notes
- Store in an airtight container on the counter for up to 3 days.
- Muffins freeze beautifully!
Alex
Delicious! We subbed almond milk for milk because of a dairy allergy and they still turned out great! Thanks for the recipe!
Moriah
So quick and easy to throw together and a huge hit with dark chocolate chips as the mix-in.