Whole Wheat and Nuts Muffins

Whole Wheat and Nuts Muffins

11

"Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk."
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Ingredients

30 m servings 152 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 379 mg
  • 15%

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 the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
  3. Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go brea...

Most helpful critical review

These muffins turned out chewy. I substituted 1/4c agave syrup for sugar and reduced milk accordingly to 3/4c. And it was coconut milk. The flavor is good, slightly sweet. Kids liked them.

This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go brea...

Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and .5 cup white flour. I also substituted the white sugar for the brown sugar, the walnuts for almonds and the nu...

My husband raves about these muffins! (And I do, too!) I can hardly believe how healthy they are, for how good they taste! I did add cinnamon, because it is a favorite spice in this household...

These are really good. I substituted craisins for the nuts but otherwise followed the recipe. They are light and fluffy and very tasty. I loved the nutmeg.

The flavor of these muffins is really good, but I am personally not crazy about the consistency. If you are looking for a fluffier non-dense muffin, these may be for you. I made only a few adj...

Good muffins. I used pecans instead of walnuts and cinnamon instead of nutmeg. They are tasty warm with a little butter :).

Love it! I used soy milk, added fresh blueberries cuz I wanted some fruit, 1/8 cup water to make it a bit fluffier, and 1.5 c wheat flour and 1/2 c white flour. I also didn't have nutmeg, so I...

this were really good, my cousind ate them what is fascinating. I just used brown sugar and added some dried cherries. they turned out great.

These muffins turned out chewy. I substituted 1/4c agave syrup for sugar and reduced milk accordingly to 3/4c. And it was coconut milk. The flavor is good, slightly sweet. Kids liked them.