Guilt-Free (well, less guilt) Whole Wheat Muffins

Feb 25, 2019blog, Popular, Recipes0 comments

I’m all about taste, so most of my dessert recipes use the good stuff i.e. sugar, oil, white flour, all that is evil in today’s world.  Hey, there is a time and a place for everything -no one really wants whole wheat- low fat- sugar free birthday cake after all.  But obviously you can’t eat birthday cake everyday, even the mad hatter would agree.  So I like to make healthier options to satisfy the sweet tooth and not have to feel guilty about it.  I have a line up of muffins that I like to make and keep my freezer stocked with.  The kids love taking a muffin to school and I like that they are still eating right.

This year I used a couple of my favorite muffin recipes to create the concept for this Brunch N Much Mishloach Manot arrangement.  I wasn’t reinventing the wheel or anything, just offering a low guilt sweet option to treat your loved ones in Israel.

 I am not one to be secretive about my recipes- I’m always happy to share with the world.  So, here are some yummy recipes for you to try.  And feel free to pass it on!

Whole wheat chocolate chip oat muffins

1 cup whole wheat flour
1 cup quick oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened applesauce
1/2 cup honey
1 egg
1/3 cup oil
1 tsp vanilla
1/2 cup chocolate chips

Preheat oven to 350 degrees F/ 180 C
Combine flour, oats, cinnamon, baking powder, baking soda and salt.  Add applesauce, honey, egg, oil and vanilla.  Mix well.  Stir in chocolate chips.  Spoon into 12 lined muffin tins and bake 20 minutes.  Cool and enjoy! 

This next one is not as healthy, but whole wheat, low fat and oh, so good:


Whole wheat walnut coffee muffins

3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
dash of salt
1/2 cup oil
2 cups brown sugar
2 eggs
1 Tbsp vanilla sugar
2 Tbsp coffee granules, dissolved in 1 cup hot water
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees F/ 180 C
Mix all ingredients until smooth. Spoon into 24 lined muffin tins and bake approximately 30 minutes. Cool and enjoy!

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