Whole Wheat Breakfast Muffins

 in Kitchen

Baking anything takes me back home and this time both to my mother’s and my grandmothers. Muffins were one of the first thing they trusted me to bake alone. I don’t know why muffins, maybe they just loved to eat them as much as I loved to bake them.

At grandmas the ingredients were always on hand and I would cycle through whatever fruit was around, usually raisins or bananas and always apples. The occasional berry season may bring a blueberry or home picked wild berries, but they were usually saved for pies and cobblers, not my childhood muffin obsession.

Honestly homemade muffins were not where it stopped, I would hoard my Casey’s General Stores muffins with crumble toppings and slowly eat it throughout the day. Probably anyone who grew up in the mid-west knew that Casey’s had the best convenience store baked goods case in town (because, yes, that is a category of selection in a small town), real bakeries were far too rare and walking or biking to the walmart as a kid wasn’t possible. 

I would daydream about big fluffy muffins rising out of tins bigger than my hands. I would even volunteer to make muffins at other people’s houses throughout Jr. High and High School, surprising more than one of my friends with how quickly a few ingredients came together into something soft, sweet and dreamy.

When I went vegetarian at the end of High School and then vegan in College my muffin dreams were stalled. I could no longer leisurely snack on my convenience store muffins, and then for a long time I lived without a tin. My senior year with an oven just a few steps away my baking pan collection grew with every trip to the thrift store.

I wasted no time getting back into business and muffins soon became and easy breakfast in my house.  This week as I ate through my granola I remembered how much I loved my college muffin making days and realized I hadn’t made the recipe since my time in DC. I’m proud to say as I dusted it off and updated it my new pantry desires, it’s even better than I remember

This is one of those almost healthy recipes, but as written is the right amount of balance for me.
If you want to make it more whole-foods based, the sugar can be substituted for date sugar, coconut sugar, beet sugar or monk fruit sugar. The oil can be substituted for mashed 1 mashed banana or ½ cup applesauce, but the flavor will change accordingly.

I make all the variations of this recipe depending on what I have on hand.
It’s great to use up old fruit or applesauce that will go off soon.

Fruit Variations: aka the most important part.
I’ve found these muffins are great with ay combination of fresh fruit.
Apples and cinnamon
Mango chunks
Peaches and pecans

It even works with dried fruits, although it will be a chewier experience
Apricots (chopped)
Dates (chopped)

Flour variations
I use Chickpea and Sorghum flours to cut the whole wheat.
This recipe can be done with any proportion gluten free flour, but the whole wheat should not change.

I have also made this with a cut of white flour, and honestly they aren’t’ as good.
Even my munchies vegan partner prefers the chickpea flour version.
Invest in your pantry goods, you are worth it.

Nik’s Whole Wheat Breakfast Muffins 

1 cup (200g) coconut milk
1 t lemon juice
150 g whole wheat flour
50 g chickpea flour (see notes above)
50 g sorghum flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
120 g raw sugar (see notes above about variations)
55 g coconut oil
1 teaspoon vanilla
1-2 cups of fresh fruit (chopped if needed)

Optional toppings
chopped nuts

Preheat oven to 375*F or 190*C
line muffin tins and set aside.

In a small bowl combine the lemon juice with the coconut milk and set aside for 5-10 minutes.

In another bowl combine the flours, baking powder, baking soda and salt.

When the time has passed add to the milk mixture the sugar, coconut oil, and vanilla. Gradually add the dry ingredients and mix until just combined, do not over mix. At this point you can add any fresh fruit you desire by gently folding them in.

Spoon into muffin tins until nearly full.

Bake 20-25 minutes until golden and a knife comes out clean.

Cool completely before removing from the pan.


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Showing 2 comments
  • Forex Review

    I was little skeptical how my family would react to this Whole Wheat Dates Muffins recipe with Figs, as this was the first time I was trying muffins with Whole Wheat flour. I have always used only the refined flour and though I have bookmarked and written down countless number of recipes, this was a first time that I actually tried making with the wheat flour.  And the RESULT!! .. !!!!!!!!! The batch got vanished before I knew it. Yes.. Finally I had a more healthier muffin recipe that I could make it anytime. I could take it along for a picnic outside or give it to my kids as an evening snack or simply pop it in their school bags as tiffin. Yummy..

    • Nik

      I am so happy to hear this. Thank you so much for the feedback.
      I worked very hard to make whole wheat taste good because my husband is also very skeptical and critical. I’m happy your family can enjoy these too. They also vanish in my household, sometimes faster than I want them to.

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