Honey Wheat Muffins Recipe - Allrecipes.com
Honey Wheat Muffins Recipe
  • READY IN 45 mins

Honey Wheat Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2004

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 buttermilk too long, or the batter will be too lumpy.

 
Most Helpful Critical Review
Sep 04, 2004

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 and will NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!).

 

61 Ratings

Jul 15, 2005

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 and oil. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann.

 
Jan 28, 2003

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 too.

 
Jan 28, 2003

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.

 
Nov 10, 2003

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

 
Jan 23, 2006

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 texture is somewhat dense; I used cinnamon applesauce in place of the oil & it seemed to work fine. I'm looking forward to heating these up for snacks. I got 10 muffins out of this which is perfect since I'm the only health nut in the family! Thanks so much!

 
Dec 28, 2005

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.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 246 mg
  • 10%

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

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