100% Whole Wheat Muffins

It's been a while since I posted last, but it's not from lack of cooking!  Things have been pretty busy around here lately and probably getting a lot busier soon!  I didn't want you all to think I'd forgotten about you, so here is a new recipe I found and a couple of variations.

This one comes from King Arthur Flour and is just about as healthy a muffin as you can get, short of making it sugar-free.  I started originally with just the blueberry recipe and then decided to try apple cinnamon muffins as well.

The base recipe will stay the same, and here it is:

2-1/4 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup brown sugar (I reduced the sugar to 1/2 cup organic sugar + 1 tbsp molasses)
1 tsp cinnamon (I omitted this in the blueberry version)
1-1/2 cup buttermilk (I used 1-1/2 cup unsweetened almond milk + 1-1/2 tbsp lemon juice)
1/3 cup oil
1 tsp vanilla extract
1 cup berries or diced apples (use pretty much whatever fruit you want, just make sure it's the size of blueberries)

Preheat oven to 400F/200C.  Grease or line 12 muffin cups.

Mix all ingredients together, just till combined, and pour into prepared muffin cups.  An ice cream scoop (1/4 cup) works pretty well for this.

Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the middle comes out clean.

Here are the blueberry ones...

...and the apple ones.

Both were equally scrumptious, though I am more partial to blueberry.  You can probably do these with just about any fruit and maybe even add some chopped nuts!