Multigrain Muffins Recipe -
Multigrain Muffins Recipe
  • READY IN 30 mins

Multigrain Muffins

Recipe by  

"This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid."

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Ingredients Edit and Save

Original recipe makes 8 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.
  2. In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups.
  3. Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2003

This was a quick recipe. The texture was light and moist. I substituted orange juice for 1/2 of the liquid (still using buttermilk for the other half), drained applesauce for the oil, and honey for the molasses. Good with peanut butter and jelly.

Most Helpful Critical Review
Feb 21, 2003

The muffins were fine but on a personal basis I prefer muffins a bit sweeter. These were not sweet at all but that could be changed with adding sweet juice or fruit to them. Those looking for a diet high in grains would like this recipe but my kids didn't like them.


15 Ratings

Jul 04, 2004

I was looking for a not-too-sweet, whole grain muffin recipe. My search ended here! These have an excellent flavor and texture. Instead of using buttermilk, which I never have around, I combine 1 TBS malt vinegar, 1 TBS part-skim ricotta cheese and enough milk to make 1 cup, blending well with a whisk. I bake them 15 minutes at 425 degrees - they got a little too brown at 450. I have also made them without the rye flour, using 2 parts whole wheat flour to 1 part soy flour. The recipe as stated only yielded 6 muffins in my pan, so I always make a double batch now. They freeze well and make a great workday snack with a little butter. Thanks for sharing this recipe!

Oct 11, 2010

Very good! I used 1/2 whole wheat and 1/2 rye flour because I had no soy. I also used 1/2 OJ 1/2 Milk with Vinegar for the buttermilk. Very good - not dry at all! I will be making these again for sure.

Aug 22, 2012

I absolutely loves these muffins but I did change them up a bit. I was on a search for a base recipe to make protein muffins. I did 1/3 cup whole wheat flour, 1/3 cup oat bran, 1/3 cup vanilla whey protein powder. I used apple sauce + 1 tsp baking powder in place of the egg, and 1 cup nonfat plain yogurt in place of the buttermilk. I used 1 banana (mashed) in place of the oil and I added 1 tbs of chia seeds. I also added chopped prunes & dates and some chopped walnuts as well. I baked at 350 deg for about 22 minutes. These muffins turned out fantastic. Super healthy but very delicious. Will definitely make again!!!

May 17, 2011

My batter was really runny, so I added a bit of oatmeal, but they were still pretty squishy. I cooked them at 450, but agree with others a lower temp would be better. I added cinnamon and a bit of orange marmalade since I did not have juice. Loved the flavor, need to work on the texture

Jan 13, 2007

Because of the comments saying the muffins lacked flavor, I used butter instead of oil, but I accidentally used 1/3 cup instead of the 1 tablespoon because I was looking at the wrong recipe. I also increased the salt to 3/4 teaspoon, used 1.5 tablespoons of brown sugar instead of molasses, used oat bran instead of barley flour and used a combination of reconstituted milk non-fat milk and apple juice for the liquid. I sprinkled brown sugar and quick oats on top for a garnish. They were very tasty but a little on the salty and buttery side. I think next time I will use 2 tablespoons of butter, the same 1.5 tablespoons of brown sugar and the same mix of flours and liquids. The balance of flours in this recipe is good because the use of soy flour isn't apparent in the texture or flavor. I basically made these in lieu of multi-grain bread, so someone who wants more "traditional" muffins should probably add spices or fruit.

Apr 21, 2006

I was prepared to love this recipe because I like my muffins not very sweet. However, and maybe it's because I substituted soy milk for the buttermilk, the texture turned out a bit too chewy for my taste. Kind of like that bread they serve at Ethiopian restaurants. I heeded other reviewers' advice and lowered the oven temperature to 400, and the muffins were done in 17 minutes and not burned at all. I added chopped walnuts, raisins, and dried cranberries. Overall, an OK muffin, but there are lots of other healthy muffin recipes out there that taste better than this.


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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 406 mg
  • 16%

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

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