I decided to try adapting my favorite — made dozens and dozens of times — whole wheat muffin recipe to be all ‘Real Foods.’ I’ve always considered this recipe to be healthy…but I wanted to try it without canola oil or refined sugar (although I always use evaporated cane juice instead of sugar.)

I made them just a bit ago, according to the recipe I’m about to post. And they aren’t just acceptable replacements…they are AWESOME!


Mary’s ‘Real Food’ whole wheat muffins

heat oven to 350 degrees
makes 24 muffins


2 1/4 cups – whole wheat flour
1/2 cup – oats
2 tsp – baking powder
1 tsp – baking soda
1 tsp (or slightly less) – sea salt
2 tsp – cinnamon (or 1/2 & 1/2 with nutmeg)

1 stick – butter
1/3 cup – extra virgin olive oil
2/3 cup – maple syrup (or honey)
1 tsp – vanilla extract
4 pastured eggs
2 cups mashed over-ripe bananas (or equivalent of squash/pumpkin/sweet potato)


– in small bowl/dish, combine dry ingredients, mix until blended
– in second (very large) bowl, blend all wet ingredients
– add dry mixture to wet in thirds — resultant mixture will be lumpy
– pour into muffin ‘tins’ or bread loaves
– cook for apprx. 20 minutes, depending on oven