Fruity Multigrain Muffins Recipes

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FRUITY MULTIGRAIN MUFFINS



Fruity Multigrain Muffins image

Power-packed muffins are full of good-for-you grains and fruits. For breakfast on the go or a mealtime accompaniment, they're a sunup-to-sundown treat!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1 1/4 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 1/4 cups Gold Medal™ whole wheat flour
3/4 cup oat bran
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried fruit
1/2 cup cooked whole-grain triticale or brown rice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale.
  • Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)



Multi-Grain Banana Muffins (Low Fat, Too!) image

I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.

Provided by anaisfern

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups whole wheat pastry flour
1/4 oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oats
1/4 cup buttermilk
1 1/2 cups mashed bananas (use very ripe fruit)
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat the oven to 350 degrees.
  • Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
  • Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
  • Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
  • Add the egg, oil, sugar, and vanilla.
  • After stirring those together, add in the oat-buttermilk mixture.
  • Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
  • Refrain from over-mixing.
  • Grease twelve muffin cups.
  • Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
  • Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

FUEL TO GO MUFFINS



Fuel to Go Muffins image

These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.

Provided by Laureen King

Categories     Breakfast     Healthy Snack

Time 50m

Number Of Ingredients 17

2 cups multi grain flour
3/4 cup sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup raisins,dried cranberries,dried blueberries, about 1 ½ to 2 cups total (or any kind of dried fruit like figs or apricots)
2 cups grated carrots
1 apple shredded
8 oz can crushed pineapple (drained really well to remove most of the liquid)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
¼ cup chia seeds
¼ cup hemp seeds
3 eggs
2/3 cup vegetable oil (can also use olive oil)
1 tsp vanilla

Steps:

  • Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
  • In separate bowl whisk eggs with oil and vanilla.
  • Combine this mixture with dry ingredients and blend well. This will be very thick.
  • Fill 12 cupcake baking cups heaping full or 16 regular size muffins.
  • Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

Nutrition Facts : Calories 401 kcal, Carbohydrate 44 g, Protein 9 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 132 mg, Fiber 7 g, Sugar 22 g, ServingSize 1 serving

HEALTHY TODDLER-FRIENDLY MINI MUFFINS



Healthy Toddler-Friendly Mini Muffins image

These Healthy Toddler Friendly Muffins are a great snack for kids because they're sweetened only with fruit and they're full of vegetables and whole grains

Provided by Chrissie Baker (thebusybaker.ca)

Categories     Snack

Time 30m

Number Of Ingredients 10

1 cup whole wheat flour
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp salt
2 eggs
1 large carrot (approximately 3/4 cup grated )
1/2 cup grated zucchini
1/2 cup grated apple
1/4 cup canola oil
3 mashed bananas (approximately 3/4 cup) (or 2 mashed bananas and 1/4 cup unsweetened applesauce)

Steps:

  • Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
  • Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
  • To a separate bowl add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
  • Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
  • Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!
  • This recipe makes about 30 mini muffins, but I usually make 24 mini muffins for the kids and 3 regular sized muffins for my husband and I to enjoy.

Nutrition Facts : ServingSize 1 serving, Calories 55 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 81 mg, Fiber 1 g, Sugar 2 g

MULTIGRAIN MUFFINS



Multigrain Muffins image

This is a very healthy multi-grain muffin. Nuts, raisins or blueberries may be added and orange juice can be used for the liquid.

Provided by SAUNDRA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup whole wheat flour
⅓ cup soy flour
⅓ cup rye flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon vegetable oil
1 egg, beaten
1 cup buttermilk
1 tablespoon molasses

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups.
  • In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups.
  • Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 11.8 g, Cholesterol 24.5 mg, Fat 3.5 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 406.2 mg, Sugar 3.2 g

HEALTHY MULTIGRAIN MUFFINS



Healthy Multigrain Muffins image

This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.

Provided by Maito

Categories     Quick Breads

Time 40m

Yield 15-17 muffins, 15-17 serving(s)

Number Of Ingredients 18

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon nutmeg
1/2-1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
1 1/4 cups low-fat buttermilk
1/4 cup applesauce
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 tablespoons canola oil or 2 tablespoons vegetable oil
3/4 cup dried fruit
1/2 cup walnuts, chopped (or any other nut)

Steps:

  • Preheat oven to 375 degree F.
  • Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
  • Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
  • Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
  • Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
  • Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
  • After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.

Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3

MULTIGRAIN MUFFIN



Multigrain Muffin image

Provided by Food Network Kitchen

Time 40m

Yield 12 servings

Number Of Ingredients 13

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
1 large egg white
1 1/4 cups buttermilk
1/2 cup packed dark brown sugar
2 tablespoons vegetable oil
1 cup chopped dried fruit medley
1/2 cup chopped walnuts

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
  • Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
  • Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.

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