Hearty Whole Grain Muffins

Hearty Whole Grain Muffins

babooleena 0

"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."

Ingredients 55 m {{adjustedServings}} servings 174 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • 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

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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.
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  • 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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Reviews 11

  1. 12 Ratings


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 the mistake.


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 wheat germ but no bran so I just doubled the germ. I didn't have any cream of wheat (don't care for it) so I used grits instead. I also didn't have any bran cereal so I used Fiber One. I added some blueberries and raspberries to the mix as well, and used all white whole wheat flour. These little darlings came out wonderfully! And I didn't even add the sugar the author says was left out of the recipe in error (I didn't see the post until too late). They really didn't need it. I ate four of them as soon as they were cool enough. I think I'll just go on leaving the sugar out. Thanks so much for the post, babooleena, these were terrific!


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 and to accommodate with what was in my cupboard. I didn't use any white flour, I use all whole wheat. You can add lecithin and it will be just as soft. I didn't even use that though. I didn't have any wheat bran, so I just doubled the toasted wheat germ. I added 3 heaping tablespoons of rolled oats and about 1 heaping tablespoon of chia seed. I used the whole egg to boost the nutrient and protein content. I substituted 1/2 of the vegetable oil with unsweetened applesauce. I did not sprinkle any sugar on top. Next time I'd like to add ground flax seed and maybe some walnuts. I was pretty skeptical of the kiddos enjoying them, but the 3 year old ate at least 3, the 5 year old ate about 4, the teenagers were surprised to actually enjoy them so much, I ate...too many... . Great recipe! Thanks for sharing!!