Whole Wheat Muffins Recipe

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Most Helpful Positive Review

Sep 26, 2007

They were delicious, moist and fluffy. I made some changes as suggested by other members. I used 2 cups of whole wheat flour, added 1 tea spoon cinammon and 1/2 of nutmeg. I substitued the sugar with 1/4 cup of splenda and added 1/2 cup walnuts and used also canola oil. Thank you for the recipe, I did it 3 times and it was always the same result (very easy and delicious) By the way the cooking time was less than suggested by the recipe and be sure if you have them for breakfast you won't feel hungry at all. I eat them one hour before I start fasting. They make you feel full.

—A.mesbah

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Most Helpful Critical Review

Apr 05, 2004

These could be good if you make some changes. They tasted decent when they came out of the oven, but when the cooled off they became very hard. Use apple sauce instead of oil, to make moist. Add like a cup of blueberries. Add more sugar. The recipe was just lacking in taste and moisture. Add 2-3 TB of honey.

—BUNNYAGGIE

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128 Ratings

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Mar 17, 2004

I thought these muffins were pretty good. I tried to be healthy and used 2 cups whole wheat flour and substituted applesauce for the oil. I will make again. Thank You.

—ELIZABETH P

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Oct 30, 2003

For some variation, substitute apple sauce for vegetable oil and add 1 tsp. ground cinnamon and 1 tsp. ginger. The smell will warm your whole house.

—CDESIATO

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Jun 03, 2008

I modified this a lot -- used 1 1/2c whole wheat, 1/2c oatmeal. Replaced 1/2 the white sugar with brown sugar, used applesauce instead of oil and added a lot of spices: cinnamon, nutmeg, ginger and cardamom. Yum!

—Jennifer

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May 26, 2006

i used all whole wheat flour (no white flour), added about 1/3 cup of chocolate chips and sprinkled sugar on the tops of these before baking and they came out awesome!

—Corinne

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Nov 09, 2008

I used a few different suggestions from other reviews. I recently had my gall bladder removed and I am trying to make recipes with low fat ingredients. I substituted applesause(homemade) for the oil,used all wheat flour, used no fat milk and added 1/2 tsp each cinnamon and nutmeg, used 1/4 tsp of ginger and I sprinkled the tops with sugar before baking. The muffins came out moist and delicous. However, the next time I will not use any ginger. Taste is too strong in this recipe. I can't wait to try again.

—LisaG

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Nov 09, 2003

Very good, basic muffin recipe. Can be easily adapted by adding fruit, etc. Add chopped chives to the batter and a cube of cheese in the center of each muffin tin before baking for "dinner" mufffins.

—MICHELLERENE

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Nutrition

Calories
172 kcal
9%

Carbohydrates
24.6 g
8%

Cholesterol
19 mg
6%

Fat
7.1 g
11%

Fiber
1.5 g
6%

Protein
3.5 g
7%

Sodium
232 mg
9%

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

Nutritional Information

Whole Wheat Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 172
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 1.2g 6 %
Cholesterol 19mg 6 %
Sodium 232mg 9 %
Potassium 81mg 2 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 1.5g 6 %
Protein 3.5g 7 %
Sugars 9.1g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 12 %
Iron 11 %
Thiamin 14 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 7 %
Folate 15 %

* 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.