All Reviews For Whole Wheat Muffins

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Whole Wheat Muffins

This recipe for Baked Goods was submitted by nikkimack on 3/28/2003. Click here to view the recipe.

Recipe number 872.

Average Rating = 5 (out of 5)

By Dodie

Recipe Rating (out of 5):

I had trouble with crumbling getting the first one or two out of the muffin pan, so I let the rest of them cool about 20 minutes longer. Then they loosened and came out more easily.

Comment submitted: 2/23/2014 (#17325)

By Reggie

Recipe Rating (out of 5):

Add just a Tablespoon of ground flax (like the other comment said) and they hold together way better and they get even healthier.

Comment submitted: 9/18/2013 (#16535)

By sandwedge

Extremely easy recipe. I usually add 1/2 cup chopped nuts and 1/2 cup raisins. I have substituted sorghum syrup for the maple; both are outstanding.

Comment submitted: 12/24/2012 (#14990)

By Go-Go

Recipe Rating (out of 5):

Make these all the time. Substitute 1/2 cup low sugar applesauce for the oil and sugar free honey for the maple syrup. Can add nuts, chocolate chips or cran-raisins. Very tasty!

Comment submitted: 11/13/2012 (#14834)

By Tim_the_Bald (Team Breakfast Member)

Recipe Rating (out of 5):

Chocolate mocha version: 1 cup cold coffee left over from pot; 1/2 cup sugar-free chocolate syrup and 1/3 cup sugar-free chocolate chips.

Comment submitted: 10/27/2012 (#14792)

By alison

Recipe Rating (out of 5):

Love this recipe for a base. I use sugar free pancake syrup instead of maple syrup. I add a small tub of unsweetened apple sauce. More cinnamon, dried cherries, unsweetened coconut, pumpkin seeds and sunflower seeds, and chia seeds. They are amazingly versatile!

Comment submitted: 3/4/2012 (#13607)

By CLWillick (Team Breakfast Member)

Good solid recipe, does come out a tad bland but very easy to add your own touches. I like that they don't stick and they raise beautifully. Used agave instead of maple syrup on mine. A bit of honey butter for the plain version is awesome, though I think I'll try adding a bit more Christmas spicing to the next batch.

Comment submitted: 12/22/2010 (#11767)

By Relish

Recipe Rating (out of 5):

I am making these now. My first batch is cooling! I added some whole grain oats to the mix which originally came out a bit dry. I added a tad more oil and a bit more almond milk (sub. for water) which seemed to do the trick.

To add some personality, I included dried cherries, dark chocolate and flax seed - each muffin topped with a sprinkle of oats and flax seed.

Can't wait to taste!

Comment submitted: 11/28/2010 (#11637)

By Darn Good

Okay, I used honey instead of the maple syrup. Also I added a cup of blueberries, yumm. I think a little more cinnamon and a little more honey. But they are pretty darn good with butter melted on them.

Comment submitted: 9/21/2010 (#11267)

By Sassy

Recipe Rating (out of 5):

I made these and incorporated the comments from "Soul Beautiful" - right on. We enjoyed them very much.

Comment submitted: 7/5/2010 (#10836)

By Estella (Team Breakfast Member)

Please help. Can I omit baking soda? What is the purpose of baking soda?

Comment submitted: 3/4/2010 (#9969)

By Soul Beautiful

Recipe Rating (out of 5):

I do the recipe as is except I use honey instead of maple syrup. If you find that they are crumbling add 1 tablespoon of ground flax seeds. It's a widely used egg substitute in vegan baking.

Comment submitted: 2/22/2010 (#9885)

By Calliegirl56

Muffinmaniac - just put your muffins in about 5 minutes or less in the oven. Of course, according to how done the muffins are. The time in the oven will change. Well, hope you enjoy this tip!

Comment submitted: 2/16/2010 (#9754)

By muffinmaniac

Was delighted to find this recipe. However, when I baked them for about 25 minutes, they seemed to need a bit more time (perhaps it was my oven) but my main problem is that they are very crumbly. Is an egg missing to 'bind' the mix together? Would appreciate anyone's help, as I would like to use this recipe.

Comment submitted: 2/2/2010 (#9595)

By Teagans_mom

Recipe Rating (out of 5):

Not sure if you realize these are vegan! I love them and my 5 year old gobbled them up. That is the true test. Kid tested, mother approved. This recipe is a keeper.

Comment submitted: 1/31/2010 (#9579)

By Ms. Emo Cookie

Eh, since "Mr. Breakfast" reviews this I better say something nice... AWESOME RECIPIE DUDE!

Comment submitted: 1/24/2010 (#9533)

By Southern Chef

Recipe Rating (out of 5):

My fiancee and I decided to try this recipe out last feb. I have never seen a muffin recipe so unique. Since we are health freaks these really got our attention. I must say this is the only muffin recipe I use now. I am cooking a batch now as a matter of fact. I personally like to add simi sweet chocolate chips for a nice treat. Also rasins are great. Lastly for a slightly richer taste sub country crock spread for oil and add one teaspoon of vanilla extract. The skys the limit with this recipe! it gets the highest rate from us!

Comment submitted: 9/17/2009 (#8710)

By toby

I'd like to put more bran in my diet. Could I substitute half of the flour for bran? Any guesses on this idea? Thanks

Comment submitted: 8/25/2009 (#8596)

By frozendry (Team Breakfast Member)

Recipe Rating (out of 5):

Simple and yummy. I included the grated carrots, almonds and crushed Raisin-Bran on top. Makes for a fulfilling Sunday breakfast. I like my muffins a little sweeter though, so I added in some extra sugar (a tsp) and a dash of honey.

Wahoo. I'm definitely making these again.

Comment submitted: 4/12/2009 (#7952)

By weezer

Recipe Rating (out of 5):

I just tried this whole wheat muffin mix and loved it.

I've tried making other whole wheat muffins and they were awful, but this one is a great basic mix where you can add anything you like to suit your own taste. I used 1/2 the oil and 1/2 apple butter. I also added shredded carrots and shredded apples. It was very moist and healthy. My picky husband even loved it. Now we can have a healthy dessert without the guilt.

Louise

Comment submitted: 4/11/2009 (#7941)

By livingforsummer (Team Breakfast Member)

I used sugarfree syrup and only 1/2 of the oil. I then used 1/4 cup applesauce to replace the rest of the oil. I then added 1/4 cup semi-sweet chocolate chips to add some more texture and flavor without tons of calories.

Comment submitted: 3/29/2009 (#7861)

By Twinkle

Recipe Rating (out of 5):

SuperHit recipe... I loved it esp caz its eggless, made some variations like added oats, almonds, flaxseed and finally sprinkled some crushed Raisin-Bran cereal on top. Extremely healthy and really satisfying.

Comment submitted: 2/10/2009 (#7558)

By Ricco (Team Breakfast Member)

Recipe Rating (out of 5):

Used w/w pastry flour that made them lighter and then added dried cranberries and 1 cup of all bran cereal and what a treat. My wife couldn't stop asking me what I did to make such delicious brand muffins, I guess she didn't think I could be such a great baker. Well with you around I can! Thank you!

Comment submitted: 1/7/2009 (#7297)

By FN Waggoner

Recipe Rating (out of 5):

I am a cook for the Coast Guard and I am always trying to look for healthy recipes that taste great. I really liked this recipe since I throw different stuff in there and change it up every time. Their favorite is peaches, raisins with walnuts.

Comment submitted: 9/25/2008 (#6502)

By shantelsurvey

Recipe Rating (out of 5):

Great muffins! My 3 and 1 year old loved them! I didn''t have any maple syrup so I used honey and maple flavoring (1/4 tsp), I also didn''t have oil so I used 1/2 C. Applesauce and it turned out great

Comment submitted: 8/19/2008 (#6179)

By LynnF

Recipe Rating (out of 5):

Okay I read the reviews and thought these looked so easy to make and wholesome, how could they be that good? Well they are really pretty darned great (my white-flour loving partner was really impressed) and they are super easy to make. I added 1 1/4 fresh blueberries and didn't the modify the recipe otherwise. Delicious!

Comment submitted: 8/9/2008 (#6095)

By jjean

Recipe Rating (out of 5):

This recipe is excellent! I have been looking for a good whole wheat muffin recipe and I've finally found it! I added some dried berries and the muffins were moist and delicious.

Comment submitted: 7/9/2008 (#5853)

By raisinet

Recipe Rating (out of 5):

Very good, moist and flavorful! No egg in this recipe, but it turned out great. I added raisins.

Comment submitted: 6/8/2008 (#5481)

By Lauren

Recipe Rating (out of 5):

I love this recipe! It is so easy to make and they taste absolutely delicious!

Comment submitted: 3/29/2008 (#4919)

By Good Lord

High fructose corn syrup can NOT be good for you, look out for you r husband and his heart and try honey.

Comment submitted: 3/22/2008 (#4872)

By elviscostellofa (Team Breakfast Member)

Recipe Rating (out of 5):

Another winner Mr Breakfast. I defeated the purpose by using a big pat of butter. But it was absolutely delicious. Thanks again pal.

Comment submitted: 3/11/2008 (#4807)

By Paula

Recipe Rating (out of 5):

This mix was delicious! I took them to my reverend and he absolutly loved them! Even my husband, Charles, got a kick outa these muffins! I used honey and maple syrup and the batter was DELISH! I also added 1/2 cup more conola oil and about 3 cups of sugar. It came out so sweet! As a little additive, I stuck in some high fructose corn syrup as a punch!

We've been eating only this ever since my husband had double heart attacks. We've practically been LIVIN on these things.

Aww well, maybe this is just the southern belle in my but I sure to LOVE these muffins.

Thanks Mr. Breakfast!

Comment submitted: 1/27/2008 (#4493)

By mrb2

Recipe Rating (out of 5):

I added about 1/4 cup flax seed (milled) and a mashed banana, also about 1/4 tsp almond extract. These are really good muffins! My recipe made about 14 muffins.

Comment submitted: 12/16/2007 (#4191)

By Lou-Lou

Just in case know one has given it a thought. Baking powder and baking soda are very very high in sodium (which is as salt is. Baking powder in 1/4 tsp=80mg, Baking soda in 1/8th tsp=160mg. Being as we can't bake without these, the more muffins you can get out of a batch, the less soium each will hold. Then at least you can make the choice of how much you consume at one time. My husbands on a 2400mg total soium diet per day, which means I have to check everything, mind you his weights gone down.

Comment submitted: 11/8/2007 (#3954)

By halifaxhoney

Recipe Rating (out of 5):

I really liked them! I used applesauce instead of oil and only half of the maple syrup that was called for and used more applesauce.

Comment submitted: 10/24/2007 (#3840)

By Lady Diet

Recipe Rating (out of 5):

The ingredients seemed so simple and basic, but this recipe makes a really, really, really good muffin. This tops my list of favorite healthy baked goods. Thanks for sharing!

Comment submitted: 9/15/2007 (#3571)

By Robin B.

Recipe Rating (out of 5):

I brought these muffins to our Sunday gathering and everybody loved them... even the kids!

Comment submitted: 9/1/2007 (#3486)

By Robert Morris

Recipe Rating (out of 5):

These are great, easy-to-make muffins, and they're whole wheat!

I actually modified mine a bit by substituting about 3/4 cup of the flour with the same amount of oat flour, rolled oats, and rolled barley (about 1/4 cup each) just to add some variety. Also, instead of the 1/2 cup maple syrup, I used about 1/4 cup each brown sugar and honey. Concerned about the sodium content I also used only a pinch of salt rather than the suggested 1/2 tsp. Then before baking I lightly drizzled honey on top and lightly sprinkled on some more oats. Those concerned about fat content may also want to try substituting some or all of the oil with unsweetened applesauce, as a few others here have done.

Comment submitted: 8/21/2007 (#3430)

By Nika

Recipe Rating (out of 5):

I followed the recipe exactly and these tasted great! Even my picky husband liked them :)

Comment submitted: 8/17/2007 (#3390)

By Treva W.

Recipe Rating (out of 5):

Absolutely wonderful! Everywhere I take these muffins people want the recipe. They just can't believe they are so healthy and good. I prefer honey for a healthier option.

Comment submitted: 7/29/2007 (#3287)

By bakergirl

I tried this recipe with the substitution of applesauce for all of the oil, and used 1/2 cup soy milk and 1/2 cup water instead of 1 cup water. the muffins were baked at 20 minutes, and were denser due to the lower fat content. Add some butter, jam, honey, etc. and they are great, though a little bland. Next time, I will try cranberries and almonds as additions. Thanks for the recipe!

Comment submitted: 6/24/2007 (#3099)

By Cucumber baker

This recipe is very easy and for a beginner baker it's perfect. I must say there isn't much taste but good for those that can't consume a lot of sugar. I'm sure adding some dried cranberries will make it even better! Thanks for a great recipe.

Comment submitted: 4/4/2007 (#2052)

By skim1 (Team Breakfast Member)

Recipe Rating (out of 5):

Ohillaryo, I'm not sure what you're talkng about but my recipe made a dozen! By the way, it's great w/ unsweetened applesauce instead of the oil. Very fluffy delicious muffins!

Comment submitted: 2/4/2007 (#1421)

By ohillaryo (Team Breakfast Member)

Does this recipe really only make 6 muffins? Because I calculated 1/2 a cupe of oil = 960 cals (8 TBS x 120 cals); 1/2 maple syrup = 400 cals (1/4 cup serving = 200/210 cals) and 2 cups of Whole Wheat Flour = 880 cals (1/4 cup = 110+ or -) and if you add those up and divide by 6 muffins you get 2240/6 = 373 cals, not to mention that 43% of the calories (NEARLY HALF) are from Fat (oil, good, but yes, still nearly half fat!)

Am I calculating wrong??? Please someone help me because I have never seen a nearly 400 calorie, half fat muffin recipe before... I don't think... I usually cook healthy, lower cal, fat recipes, and although not crazy low or anything, I thought a typical home-made muffin was around 200 or less. I find many great muffin recipes typically between 150-220 cals each at the most. Not 373...

ohillaryo@bellsouth.net

Comment submitted: 9/28/2006 (#402)

By Meg

Recipe Rating (out of 5):

I tried this recipe with 1/2 cup of honey instead of maple syrup and about 2 tsp. of cinnamon instead of one - I also added pecans and cranberries along with lemon juice (about 1/2 of a medium lemon) and vanilla essence; it turned out rather nice! I'm terrible at baking but this basic recipe allows for variations and I think it makes a great breakfast! Thank you to whoever came up with this simple recipe!!

Comment submitted: 8/25/2006 (#213)

By John K.

Recipe Rating (out of 5):

I wanted you to know that your Whole Wheat Muffin recipe - which I followed to the letter - produced muffins with absolutely no taste whatsoever. They were not over-baked and the ingredients were measured accurately. They were dry and lifeless. Any comments would be appreciated.

Comment submitted: 8/8/2006 (#113)

By Kristen J.

Recipe Rating (out of 5):

We loved these! I lowered the fat by adding only 2 Tbls of canola oil and then 1/2 cup of pureed cooked pumpkin (canned). I also used honey for the maple syrup. Very good! This may become a staple snack at our home!

Comment submitted: 4/18/2006 (#112)

By Steve

Recipe Rating (out of 5):

WOW! This is the best recipe using whole wheat flour I have ever tried. We had it for supper with lentil soup! Not exactly breakfast, but made a great meal!!"

Comment submitted: 3/21/2006 (#111)