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Healthy Multigrain Muffins

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Ingredients

Adjust Servings:
1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 - 1/2 teaspoon nutmeg
1/2 - 1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
1 1/4 cups low-fat buttermilk
1/4 cup applesauce
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup brown sugar, packed

Nutritional information

175
Calories
51 g
Calories From Fat
5.7 g
Total Fat
0.7 g
Saturated Fat
13.2 mg
Cholesterol
214 mg
Sodium
29.8 g
Carbs
3.1 g
Dietary Fiber
8.4 g
Sugars
5.3 g
Protein
69g
Serving Size

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Healthy Multigrain Muffins

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    Cuisine:

    I made these today with some Medjool dates I got, and pecans. My only real complaint is that I made these in cupcake liners and the liners "steal" too much of the muffins. When I do it again, I will try greased muffin tin. I made it as written, using both vanilla and almond and it has a nice pleasing flavor. These show off the dates to good advantage.

    • 60 min
    • Serves 15
    • Easy

    Ingredients

    Directions

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    Healthy Multigrain Muffins, This recipe makes delicious, healthy and versatile muffins I have tried cranberries, apple pieces, almonds and macadamias as well You can use any fruit or nut that you especially like , I made these today with some Medjool dates I got, and pecans My only real complaint is that I made these in cupcake liners and the liners steal too much of the muffins When I do it again, I will try greased muffin tin I made it as written, using both vanilla and almond and it has a nice pleasing flavor These show off the dates to good advantage , These are very tasty! used spelt flour in place of wheat and quinoa flour in place of all purpose The quinoa gave it a welcomed nutty unique flavor used 2 eggs total and a tablespoon and a half of vegetable oil Didn’t have almond extract but I’d be curious to try it with it next time I mixed in raisins for some and chocolate chips for the other muffins These muffins had texture due to the oat bran which I enjoyed Next time I might try using flax to replace one of the eggs I will definitely make these again They are my new favorite (my husband’s too) and fairly healthy


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    Steps

    1
    Done

    Preheat Oven to 375 Degree F.

    2
    Done

    Grease Muffin Tin (i Like to Use a Silicone Muffin Pan) or Line Muffin Tin With Paper Cups.

    3
    Done

    Whisk Together Flours, Oat Bran, Baking Powder, Baking Soda, Nutmeg, Cinnamon and Salt.

    4
    Done

    Lightly Beat the Egg and Egg Whites. Stir in the Buttermilk, Applesauce, Almond and Vanilla Extracts, Brown Sugar, and Oil.

    5
    Done

    Stir the Liquids Into the Dry Ingredients, Until Almost Combined (batter Will Be Thick), Being Careful not to Over-Mix. Gently Stir in the Dried Fruit and Nuts.

    6
    Done

    Fill Muffin Cups About Full. Bake Until Tester Is Clean, About 23 Minutes.

    7
    Done

    After a Few Minutes, Remove Muffins from the Pan, and Cool on a Rack. You Can Serve Them Room Temperature, or Re-Warm Them in a Toaster Oven.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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