Whole Wheat Breakfast Muffins

I started making these little babies a few months ago to have with breakfast smoothies and they are still on our daily menu. (Someone around here—we’ll call him…Mr. Wonderful—was eating a chocolate chip muffin from Tim Horton’s every day and I was pretty sure I could make something better.) They’re not the cheapest muffins to make since they are sweetened with liquid gold maple syrup, but you can switch it out for brown rice syrup or agave syrup (I think vanilla agave syrup would be yummy).

*The only way I have managed to keep these for breakfast is to store them in a ziplock in my freezer and warm one up in the morning ;)

*The recipe doesn’t call for it, but I like them best with vanilla almond milk.

*If you don’t have enough whole wheat flour, use 1cp of whole wheat and 3/4cp of all purpose.

*I use frozen blueberries and raspberries and I mix them in right at the end so they don’t bleed into the muffin mix as they thaw out.

*The recipe says it yields 10 muffins, but I stretch it to make 12.

Let me know what you think and if you make any delicious changes. Happy Sunday evening, and enjoy!

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