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    You are in: Home / Recipes / Healthy Multigrain Muffins Recipe
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    Healthy Multigrain Muffins

    Healthy Multigrain Muffins. Photo by Engrossed

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Maito's Note:

    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.

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    Serves: 15-17



    Units: US | Metric


    1. 1
      Preheat oven to 375 degree F.
    2. 2
      Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
    3. 3
      Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
    4. 4
      Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
    5. 5
      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. 6
      Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
    7. 7
      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.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on April 09, 2011


      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.

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    • on August 08, 2010


      These are very tasty! I used spelt flour in place of wheat and quinoa flour in place of all purpose. The quinoa gave it a welcomed nutty unique flavor. I 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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    • on October 27, 2007


      Great muffins! I doubled the cinnamon and used a mix of chopped dried apricot and apple for the fruit. The rest was "by the book" with the exception of the sugar, I replaced the ask for brown sugar with 1/2 the amount of Splenda Brown Sugar. They are really delicious warm from the oven with morning coffee. The recipe is simple to follow and quick to make. It's a keeper! Thanks for this one Maito.

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    Read All Reviews (6)


    Nutritional Facts for Healthy Multigrain Muffins

    Serving Size: 1 (69 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 174.9
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 0.7 g
    Cholesterol 13.2 mg
    Sodium 213.9 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 3.1 g
    Sugars 8.4 g
    Protein 5.2 g

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