Cinnamon Whole Wheat Muffins recipe



  • 12 cups whole wheat flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼. Teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup skim milk
  • 1 egg
  • 1 teaspoon banana extract
  • ¼. Cup of vegetable oil
  • 2 cups fresh blueberries (Optional)



  • Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
    Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, ginger, nutmeg and salt together in a bowl. In a separate bowl, whisk skim milk, egg, banana and vegetable oil.

  • Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter. Spoon batter into prepared muffin cups, filling them to the top.

  • Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired. Bake in preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes

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