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Whole Wheat Honey Nut Muffins

Sometimes simple is best. And these muffins are just that, perfect in their simplicity. Whole Wheat Honey Nut muffins, made with local honey, warm cinnamon, yogurt, wheat bran and whole wheat flour. I used walnuts which worked beautifully but you could try almond or pecan - anything would be delicious.

Tip - Spray your measuring cup with a little nonstick spray before measuring the honey and it will slide out easily!

These are perfect to have on hand for snacks or perfect in the morning with a cup of tea or strong coffee. Enjoy them warm with a bit of butter and even jam. They're not overly sweet but full of delicious flavour. And they store well for a few days without drying out. As if that's not enough, they are high in protein and fibre so you can feel good about having a second one.

Be sure to tag @crushfoodandwine if you give this recipe a try. And check out our Cranberry, Coconut + Cardamom Granola recipe for more tasty breakfast ideas.




Whole Wheat Honey Nut Muffins

Makes 12-14 muffins


  • 3/4 cup wheat bran

  • 1/2 yogurt (vanilla or plain) or sour cream

  • 1/2 cup milk

  • 1/2 cup butter, melted and cooled slightly

  • 1/2 cup white sugar

  • 1/4 cup honey

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups whole wheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup chopped walnuts (or nut of your choice), plus more for garnish


  1. Preheat oven to 425 degrees Fahrenheit. Line or grease muffin tin.

  2. In small bowl, combine wheat bran, milk and yogurt or sour cream. Stir and set aside so bran can soak.

  3. In large bowl, add flour, baking powder, baking soda, cinnamon and salt. Stir to combine.

  4. In a stand mixer or in a medium bowl with hand mixer on medium/medium high, whip melted butter, sugar and honey for two minutes or until light and almost fluffy. Add eggs and vanilla and beat until well combined. Add wheat bran mixture and stir until just combined.

  5. Pour wet ingredients into bowl with dry ingredients and mix with a spoon or spatula until just combined. Gently stir through the walnuts. Be careful not to over mix.

  6. Divide muffin batter between the muffin cups, filling each almost to the very top. Top with a few extra nuts for garnish.

  7. Bake muffins at 425 degrees for 7 minutes, then lower oven temperature to 350 degrees Fahrenheit (without opening the door or moving the muffin pan) and bake for an additional 8-10 minutes or until muffins are golden brown and an inserted toothpick comes out clean.

  8. Allow to cool in the pan for 10-15 minutes before transferring to a cooling rack. Enjoy!

Be sure to tag @crushfoodandwine if you try this recipe!


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