205 whole wheat muffin recipes

Try this tasty dish made with bread flour and cheddar cheese that will have your kids begging for more!

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

Blintz muffins blend cottage cheese, sour cream, honey, and orange zest into tender whole wheat bites topped with sliced almonds. All the flavor of a cheese blintz, none of the frying.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Moist carrot muffins featuring chopped apricots and avocado oil.

Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.

Carrot pineapple muffins made with whole wheat flour, grated carrots, crushed pineapple, brown sugar, cinnamon, and nutmeg. Moist, lightly sweet, and lower in fat than typical muffins.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

Adding orange juice and peel make these muffins very citrus, moist and delicious!

Whole wheat blueberry muffins sweetened with applesauce and honey instead of sugar. Warm spices of cinnamon and nutmeg in a tender, lightly sweet breakfast muffin.

Homemade English muffins cooked on a griddle with all the nooks and crannies you love. Includes variations for cinnamon-raisin and whole wheat versions. Makes 20 muffins.

Triple wheat-honey muffins with whole-wheat flour, wheat bran and cooked wheat flakes for a hearty, high-fiber breakfast. Naturally sweetened with honey.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Sourdough blueberry muffins made with whole wheat flour and sourdough starter for a tangy, tender crumb. Mixed by hand and baked until golden.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.