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Hearty Whole Grain Muffins

Hearty Whole Grain Muffins


"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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55 m servings 174 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 11
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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 ...

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 ...

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 a...

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 hea...

Lots of ingredients but really good.

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 & bra...

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 ...

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 r...

pretty good. It is really hearty--you can taste the whole grains, in my opinion, but I think that just adds to the flavor. I think I'd like a tad more carrot and raisins in this, so I'd increa...

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