Yum! These whole wheat maple syrup muffins are sweetened with real maple syrup, rather than white sugar. The added pecan pieces make them absolutely delicious!
I thought I’d share a favorite recipe today; this one is for 100% Whole Wheat Maple Syrup Muffins. Using freshly ground wheat makes them even yummier and better for you! These are a very light muffins, not too sweet, with the perfect hint of maple.
If you can’t eat them all right away, feel free to put them in an airtight container and store them in the fridge. They also store well in the freezer. Just pull one or two out as you want them.
They go great with your morning cup of coffee, and make the perfect “grab and go” breakfast!
Maple Syrup Muffins Recipe
Here’s what you’ll need:
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c chopped pecans
1/3 c real maple syrup
2 tbsp softened butter
1 egg
2/3 c water
1 tsp vanilla
Preheat oven to 375F. Oil a 12-count muffin pan.
Mix flour, baking powder, and salt together. Stir in pecans.
Beat syrup and butter, then add the egg. Add water, vanilla, and the dry ingredients, stirring just enough to mix.
Spoon into muffin pan (I like to use a soup ladle to do this), and bake 12 to 15 minutes.
Enjoy!
Note: I often add a handful of chocolate chips to the muffin batter. Just a variation!
You might also like:
Healthy Apple Cinnamon Muffins
Making Almond Paste for Morning Oats
Thanks for joining in the Fight Back Friday fun!
Cheers,
~KristenM
(AKA Food Renegade)
Hi there, I found you through Danae's blog…love this recipe! Thanks for sharing it and I'm looking forward to trying it. And so good to find your blog, its awesome!
Nice to "meet" you!
Amy
@Kristen, thanks so much for stopping by. Wow, a real celebrity! ;o) Thanks for hosting Fight Back Friday.
@Amy, it's nice to "meet" you, too! It's nice to make new friends online, eh? BTW, checked out your blog. Love it! Let's keep in touch.
Jaime G
This looks delicious! I love to see new twists on whole wheat bread.
Thanks Emily! They are especially yummy with the chocolate chips thrown in ;o)
Wow those look great! I will have to try them!
Jaime, do you use soft white wheat or regular hard white/red wheat in these? 🙂 We had your power muffins last week and loved them – want to try these this week. Thanks!
Amanda, I’ve used the hard white and the hard red – I prefer the hard white 🙂 So glad you loved the power muffins!
Thanks Jaimie! We are eating them right now 🙂 I did use the soft white wheat (whole wheat pastry flour) and it turned out very light. I was rather heavy handed with the Choco chips lol! My boys don’t mind and this one is going into our regular routine. Thank you!
I imagine with the soft wheat they were a bit crumbly. You’ll like the hard wheat better for these muffins, just grind the wheat fine. Glad the boys liked them! They are probably my personal favorite 🙂
Sounds good–I’ll be trying this one. Love recipes that use maple syrup!