1 1/2 cups whole wheat flour
1/2 cup sugar (you can use a sugar substitute if you prefer)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (you can use a dairy-free alternative if desired)
1/4 cup vegetable oil or melted butter
1 teaspoon vanilla extract
Optional add-ins: nuts, seeds, berries, chopped fruit, etc.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the milk, vegetable oil or melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix – it’s okay if there are a few lumps.
If you’re adding any optional ingredients like nuts, seeds, or fruit, gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These whole wheat muffins are a healthier alternative to traditional muffins. They can be customized with your favorite add-ins for added flavor and texture. Enjoy