Hearty Whole Grain Muffins Recipe - Allrecipes.com
Hearty Whole Grain Muffins Recipe
  • READY IN 55 mins

Hearty Whole Grain Muffins

Recipe by  

"These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
  3. Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
  4. Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
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  • Cook's Note
  • Can easily freeze leftovers in a large resealable plastic bag. I pull one out and reheat for 30 seconds in the microwave for a quick and easy breakfast.

Reviews More Reviews

Aug 15, 2011

These are excellent - but you MUST add 2/3 c. granulated sugar to the dry ingredients. I WROTE this recipe and forgot this on the list. Sent the info. to the website - but they didn't correct the mistake.

Aug 16, 2011

Some of these ingredients are quite expensive if one is making these for the first time. I bought the non-fat dry milk powder and the applesauce, but I had to wing it on a couple items. I had wheat germ but no bran so I just doubled the germ. I didn't have any cream of wheat (don't care for it) so I used grits instead. I also didn't have any bran cereal so I used Fiber One. I added some blueberries and raspberries to the mix as well, and used all white whole wheat flour. These little darlings came out wonderfully! And I didn't even add the sugar the author says was left out of the recipe in error (I didn't see the post until too late). They really didn't need it. I ate four of them as soon as they were cool enough. I think I'll just go on leaving the sugar out. Thanks so much for the post, babooleena, these were terrific!


12 Ratings

Jan 16, 2012

Fantastic muffins! I was looking for a healthy muffin recipe, and happened across this one. I'm glad I did! I made a few changes and modifications though to make it just that much more healthy and to accommodate with what was in my cupboard. I didn't use any white flour, I use all whole wheat. You can add lecithin and it will be just as soft. I didn't even use that though. I didn't have any wheat bran, so I just doubled the toasted wheat germ. I added 3 heaping tablespoons of rolled oats and about 1 heaping tablespoon of chia seed. I used the whole egg to boost the nutrient and protein content. I substituted 1/2 of the vegetable oil with unsweetened applesauce. I did not sprinkle any sugar on top. Next time I'd like to add ground flax seed and maybe some walnuts. I was pretty skeptical of the kiddos enjoying them, but the 3 year old ate at least 3, the 5 year old ate about 4, the teenagers were surprised to actually enjoy them so much, I ate...too many... . Great recipe! Thanks for sharing!!

Mar 23, 2012

I'm giving this five stars because I think that, with the added sweetness that the author suggested in their review, this bread would be perfect. I tried omitting the sugar to make the bread healthier and it was still tasty, but it felt like something was missing. Next time I'll add a bit of stevia or agave to make the bread sweet but still healthy. I also used white whole wheat flour instead of all-purpose (healthier), used 3/4 cup of wheat bran (didn't have Cream of Wheat or bran cereal so I upped the amount of wheat bran to compensate), and used one chopped apple instead of raisins (hate the things!) I'm looking forward to trying this bread again with a bit more sweetness.

May 01, 2012

Lots of ingredients but really good.

Sep 29, 2013

These are really, really good! Dense & moist & just sweet enough with the 2/3c sugar (I used 1/2 splenda). Also used powdered egg whites (out of eggs!) and flax meal in place of wheat bran & bran cereal (didn't have them). They are delicious & actually are a bit filling, so I can use them for a quick breakfast. I will be making these often! Thanks for this very creative & healthy recipe.

Apr 11, 2014

We really liked these! I used natural yogurt (but fruit flavoured would be good also for next time), 3 cups of grated zucchini and one and a half large bananas. These were very moist. I piled the muffin cups high with the batter but still had some left over, so cooked it in a loaf pan for about 35 mins so it made thin bars which were yummy too.

Sep 02, 2013

Really tasty ... Made gluten free with bob’s red mill cup for cup all purpose flour. I tried them in paper cups and just in the tins and I found that the muffins baked without the paper liners rose more. Nice.


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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