Fruity Whole Grain Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.5
  • Total Fat: 6.2 g
  • Cholesterol: 32.2 mg
  • Sodium: 189.9 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.4 g

View full nutritional breakdown of Fruity Whole Grain Muffins calories by ingredient
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These may be higher in calories than desired, but they are loaded with good nutrition. These may be higher in calories than desired, but they are loaded with good nutrition.
Number of Servings: 12


    1 1/4 cups whole wheat flour
    2 Tbsp. milled flax seed
    3/4 cup Bob's Red Mill Muesli
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    3 Tbsp. oatmeal (for topping)
    1/4 cup brown sugar
    1 Tbsp. brown sugar (for topping)
    1 cup plain lowfat yogurt
    2 tsp. vanilla
    2 large eggs
    2 Tbsp. canola oil
    1 cup frozen raspberries (unthawed)


You could Substitute frozen blueberries, strawberries, etc. for the raspberries. Even frozen mixed berries would be good. The nutritional value would change slightly.


Preheat oven to 350*F. Grease 12 hole muffin pan.
In a small bowl, mix together the 1 Tbsp. brown sugar and 3 Tbsp. oatmeal for the topping and set aside.
In a large bowl, mix together the flour, muesli, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whip together the eggs, yogurt, vanilla, canola oil and brown sugar.
Pour the wet ingredients into the dry ingredients and stir to moisten.
Gently stir in raspberries.
Fill each muffin cup about 3/4 full.
Sprinkle the topping evenly over the tops of the muffins.
Bake 20-25 minutes until a toothpick inserted in the center comes out clean.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PAULETTELORAINE.

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