Send your kids out the door with a healthy breakfast with this easy whole grain muffin recipe that can be prepared in bulk to ahead of time to make your mornings easier.
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Whole grain muffins are a staple breakfast food in our house. We bake once or twice a week and fill up the muffin box. Muffins are breakfast, snacks, and sometimes even lunch. I never feel bad about our kids eating our homemade muffins since they are made from fresh ground flour and sweetened with honey. In fact, they are almost as sneaky as our breakfast cookies.
Make make this bulk using the free printable conversion chart below!
Whole Grain Muffin Recipe
2 1/4 cups fresh whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk or plain organic yogurt
1 tsp vanilla
1/2 cup oil
1/2 cup honey
Mix dry ingredients. Add wet ingredients and mix well. Stir in extra ingredients as desired to give muffins individual taste. Scoop with the appropriate size scoop into mini muffin pan or regular sized muffin pan and bake 12-15 minutes at 350 degrees.
Store in a large airtight container for up to three days or freeze for later use.
To this basic recipe, we often add 1 1/2 cups chocolate or butterscotch chips or cinnamon and nutmeg for spiced muffins.
We grind our own whole wheat flour daily with a mill like this one:
Download the Free Printable Kitchen Measures Chart Here!
Follow along with our family via the social media buttons above on the right and tell me what you would add to these muffins for a different taste in the comments below.