Honey Wheat Muffins

Honey Wheat Muffins

54
NEWPORT29 0

"These yummy oat muffins are hearty and chewy. They're also great when frozen and reheated."
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Ingredients

45 m servings 154 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
  3. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.

Reviews

54
  1. 64 Ratings

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Most helpful positive review

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 butt...

Most helpful critical review

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 ...

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 butt...

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 ...

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 a...

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 t...

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.

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

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 t...

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.

These muffins were great! Not too sweet, but just right! :) Couldn't really taste the honey though. They were great warmed with a squirt or honey!