Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Whole Wheat Maple Muffins Recipe
    Lost? Site Map

    Whole Wheat Maple Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on April 28, 2012

      This is the first 'healthy' muffin that I could honestly give a 5 star rating. I love the fact that it uses all whole wheat flour and no white sugar. The muffins are heavy & dense and don't rise much, and I got 15 small muffins when I filled the tins about 2/3-3/4 full. You can't taste the maple flavor but it adds just the right amount of sweetness. I've made these muffins twice now. One time I used vanilla flavored low-fat yogurt, the 2nd time I used 6 oz of Greek honey yogurt and 2 oz of blueberry yogurt...since I added blueberries. I actually think it was better with the flavored yogurt. I also used regular whole wheat flour and did not sift it. I added my blueberries frozen...not thawed...and they were better the time I used 1 cup than when I stuck to 1/2 cup. If you are looking for a light fluffy muffin, this isn't it. But if you want a healthy muffin that packs flavor, give it a try.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2007

      This is a pretty good low-fat muffin recipe. They are a little bit dry, but I guess that's a result of their low-fat nature. I used frozen blueberries as recommended by the other reviewer and that worked really well. Also went with skim milk and low fat yogurt. Like the other review, I was also a little disppointed by the lack of much maple flavor, but overall a decent muffin recipe that I would make again. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2007

      I really want to give these 4.5, but when there's doubt, I'll round up (:-)). I was disappointed that there was no discernable maple flavor -- I'd been looking for maple muffins! But I loved the texture and the flavor, and I REALLY loved the fact that these are so low fat, yet still really good. I used whole wheat pastry flour and Greek nonfat yogurt; I also added a half-cup of currants, rather than berries. They ended up tasting like a really first-rate bran muffin (even if there was no bran). I'll definitely make 'em again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Whole Wheat Maple Muffins

    Serving Size: 1 (65 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 124.4
     
    Calories from Fat 15
    12%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 18.7 mg
    6%
    Sodium 177.8 mg
    7%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 2.2 g
    8%
    Sugars 9.3 g
    37%
    Protein 4.1 g
    8%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites