Honey Wheat Muffins Recipe

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Most Helpful Positive Review

Jan 30, 2004

The recipe was great...I felt the muffins needed a little more something. I substitued cinnamon spice oatmeal for plain oatmeal and added a half a cup of walnuts. As a tip, don't heat the buttermilk too long, or the batter will be too lumpy.

—MELYSA127

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Most Helpful Critical Review

Sep 04, 2004

I loved the texture and the ease with which I made these muffins, but they were rather tasteless. I will, however, try them again -- next time I will add more honey, and maybe a bit of cinnamon and will NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!).

—LUNULA

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58 Ratings

Jul 15, 2005

My 3 year old daughter can not have wheat, dairy, eggs or sugar so I altered these slightly and she loves them (and so do I). They are very moist and tastey. Like others, I doubled the honey and oil. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann.

—Sue

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Jan 28, 2003

After reading the reveiws I added one frozen (thawed) banana and twice the honey. I love the fact that they are not glorified cake but something with some real substance. The kids loved them too.

—Anitamom

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Jan 28, 2003

These muffins do have a good texture and healthful ingredients, but not a lot of flavor. Doubling the amount of honey and oil might improve the flavor.

—HEYPAULA53

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Nov 10, 2003

I brushed them with melted honey butter while still warm.It added some flavor.I also added twice as much honey as it called for,otherwise they would have been to bland

—GIZ

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Jan 23, 2006

I was skepical about trying a muffin recipe without any eggs but I was surprised! These were great! I added 1/4 cup Splenda & 3/4 tsp cinnamon. Next time I'll up the cinnamon to 1 1/2 tsp. The texture is somewhat dense; I used cinnamon applesauce in place of the oil & it seemed to work fine. I'm looking forward to heating these up for snacks. I got 10 muffins out of this which is perfect since I'm the only health nut in the family! Thanks so much!

—LUVMYBOYS

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Dec 28, 2005

For whole wheat muffins these are great. I did add twice the honey and a half cup of splenda with a cup of crasins but they really turned out terrific.

—Brian

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Nutrition

Calories
154 kcal
8%

Carbohydrates
24.4 g
8%

Cholesterol
2 mg
< 1%

Fat
4.8 g
7%

Fiber
2.9 g
11%

Protein
4.9 g
10%

Sodium
246 mg
10%

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

Nutritional Information

Honey Wheat Muffins

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 154
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 0.9g 4 %
Cholesterol 2mg < 1 %
Sodium 246mg 10 %
Potassium 170mg 5 %
Total Carbohydrates 24.4g 8 %
Dietary Fiber 2.9g 11 %
Protein 4.9g 10 %
Sugars 6.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 11 %
Iron 11 %
** Thiamin 16 %
Niacin 17 %
Vitamin B6 5 %
Magnesium 14 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.