These simple whole wheat Buttermilk Pecan Muffins are fluffy and great for breakfast. 🙂
Hey all! Hope everyone is doing well. I’ve spent my Monday cleaning house and grocery shopping. 🙂 Yay for a clean house and having some food in the fridge. (It’s the little things; I’m grateful).
Today I’m sharing one of my favorite basic muffin recipes – Buttermilk Pecan. I like them because they are quick and tasty, but this recipe is also a good base to use for a variety of muffin flavors.
So, if you’re looking for a light and fluffy whole wheat muffin recipe that is easily customized, here you go! Chocolate chips, fruit, cinnamon… So many options.
Or you can just stick with the Buttermilk Pecan. 🙂
Buttermilk Pecan Muffins
- 2 3/4 cups whole wheat flour
- 1 cup Sucanat (whole cane sugar – or you can substitute regular sugar)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup pecans
- 3 eggs, lightly beaten
- 1/2 cup unsweetened applesauce
- 1/2 cup olive oil
- 1 1/2 cups buttermilk
Preheat oven to 375 degrees Fahrenheit. Lightly grease of line 2 dozen muffin cups and set aside.
In a large bowl, stir together flour, Sucanat, baking powder, baking soda, salt, and pecans. Add eggs, applesauce, olive oil, and buttermilk and blend well. Fill muffin cups 3/4ths full. Bake for 15-18 minutes or until turning golden around the edges.
~K in the Kitchen