Community Pick
Whole Grain Health Muffins
photo by foodiekitchen
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
12-14 muffins
- Serves:
- 12
ingredients
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup ground flax seeds
- 3⁄4 cup oatmeal
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup shredded carrot
- 1 cup finely chopped peeled apple
- 1⁄2 cup raisins
- 3⁄4 cup milk
- 2 eggs
- 1 teaspoon vanilla
directions
- *groundflax seed (measure after grinding; coffee grinder is good for grinding flax seed) Preheat oven to 375.
- Lightly grease muffin tin.
- Combine all ingredients.
- Spoon batter into muffin tins about 3/4 full.
- Bake for 15-20 minutes.
- Makes 12-14 muffins depending on size.
Reviews
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These are fan-freaking-tastic! I am blown away by how moist and delicious they are. I shredded the apple instead of dicing it which I think made the muffins even more moist. Used egg beaters & skim milk, and a batch made 18 generous-sized muffins, making each one just 2 WW points. A definite keeper!
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Great recipe! Make no mistake these are healthy muffins, but they are very tasty, moist healthy muffins. You would never know these are low fat. I shredded the apple to spread the moisture and taste throughout the muffin. They turned out great. My kids (1 and 3 years) eat them every night as a bedtime snack and they really look forward to it.
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Tweaks
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I love this recipe. It has been my go to breakfast muffin recipe for some time now. So nice to be able to make muffins that you feel good about eating. One small change I made is that I double the amount of shredded apples and carrots and cook them and blend them into an apple carrot sauce. It adds a bit of time to the prep time but the muffins are super moist and almost seem like they are not quite as healthy as they really are :). I also like to throw in a handful of nuts and I always replace the eggs for a tblsp of yogurt for each egg. Yummy! thank you!
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I will add my accolades to this recipes, for sure. Very moist and tasty...without a lot of fat? Amazing. My modifications to the recipe were to grate the apple as many have done, used low fat buttermilk instead of regular milk and used dried blueberries instead of raisins. I made 12 muffins, each one heaped up to the top of the tin (not 3/4), but they rose very nicely with crispy, high crowns and baked perfectly in 20 minutes.
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I LOVE THESE!!! YUM! They are so good! They are very tender and moist with lots of flavor. I got 12 very generous sized muffins. Just one makes a very filling and satisfying breakfast! These muffins freeze beautifully too. The only thing I did differently was to omit the raisins and I used date sugar in place of the brown sugar. This is a must try recipe. I plan to make it again very soon! Thank you for the wonderful recipe!
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RECIPE SUBMITTED BY
Jo Anne
United States