Whole Wheat English Muffins


Mmm homemade whole wheat English muffins. The ones at the store claim to be “healthy” but then have like fifty ingredients. These? 100 calories and zero hard-to-pronounce ingredients. Two words: real food. The flour can be changed to make them gluten free 🙂



1 1/2 c warm water

2tsp active dry yeast

2 1/2 c whole wheat flour (or flour of choice)

1 tsp baking soda

1tsp salt

1/2 c non-dairy milk (almond, soy, etc.)

1 tbsp. sugar, splenda, or stevia (optional)


1. in a small bowl, combine yeast packet, sugar, and warm water. set aside

2. In a medium bowl, add flour. Then add 1/2 cup warm non-dairy milk and yeast-water mixture and stir until combined.

3. cover mixture with a towel or plastic wrap and let sit for 45 minutes. (don’t be worried if it doesn’t rise, mine didn’t either)

4. Pre-heat oven to 350 f

5. Using a large muffin pan or a whoopee pie pan, spray with cooking spray and then scoop 1/4 c at a time into each slot. put in the oven for 3-5 minutes (whoopee pan) or 5-8 minutes (if using muffin pan). The shorter, the better.

6. THIS IS THE TRICKY PART. Get out a skillet and put it on low heat/ spray it. Transfer your dough from the muffin pan to the skillet. I basically just turned the tray upside down, crossed my fingers and prayed they landed in the skillet! haha.

7. cook on low heat 8-10 minutes (if you burn before 8 minutes, turn down the heat) and then flip and do the same for the other side.

8. let cool completely and serve or freeze!

Makes 10 muffins 105cal each!


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