Whole Wheat Banana or Pumpkin Muffins

Whole Wheat Muffins


  • 2 cups whole wheat flour (or 1 c. white, 1 c. wheat)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp. salt
  • 2 tsp pumpkin spice or cinnamon
  • ¾ cup brown sugar
  • ¼ cup canola oil
  • ½ cup applesauce
  • 1/2 – ¾ canned pumpkin or mashed banana
  • 1/3 cup buttermilk or milk
  • 2 eggs, slightly beaten
  • Nuts (optional)


  1. Preheat oven to 400° F. Spray a large 12-cup muffin pan (spray disposable cups also if you’re using those to keep from sticking!).
  2. In a small bowl: Mix first five ingredients.
  3. In a large bowl: Mix sugar, eggs and other wet ingredients.
  4. Add dry ingredients (small bowl) to wet ingredients (large bowl), slowly. Mix carefully. Do not over mix! (makes muffins tough instead of fluffy)
  5. Spoon ¼ cup of batter into prepared muffin pan (using a 1/4 cup measuring cup is the perfect amount).
  6. Sprinkle with nuts if desired.
  7. Bake for 15-20 minutes.
  8. Cool on a wire rack for 5-10 minutes.
  9. Serve with butter, jam, peanut butter, honey, apple butter

Quantity: 12-18 muffins.


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