374 whole wheat muffins low Recipes

  • Healthy Whole Wheat Banana Muffins (Low Sugar and Oil Free)
    whole wheat flour, oat bran, granulated sugar and
    11 More
    whole wheat flour, oat bran, granulated sugar, granulated sugar, baking powder, salt, bananas, mashed (about 1 cup), egg, low-fat milk, water, vanilla extract, lemon juice, cranberries, walnuts, chopped
    30 min, 14 ingredients
  • Whole Wheat Sweet Potato Muffins
    unbleached all-purpose flour, whole wheat flour and
    13 More
    unbleached all-purpose flour, whole wheat flour, baking powder, salt, eggs or 1/2 cup prepared egg substitute, sweet potato, baked and peeled (about 1 cup mashed ), sugar, milk (may be low-fat), vegetable oil, toasted wheat germ, molasses, cinnamon, nutmeg, raisins
    45 min, 15 ingredients
  • Whole Wheat & Flax Muffins
    ground flax seeds, whole wheat flour, brown sugar and
    8 More
    ground flax seeds, whole wheat flour, brown sugar, baking powder, salt, egg, beaten, chopped apples, olive oil, low-fat milk, chopped walnuts, ground cinnamon
    33 min, 11 ingredients
  • Whole Wheat Apricot Muffins
    all-purpose flour, whole wheat flour, sugar and
    9 More
    all-purpose flour, whole wheat flour, sugar, grated orange rind, baking soda, salt, low-fat buttermilk, butter, melted, vanilla extract, egg, chopped dried apricots
    15 min, 12 ingredients
  • Whole Wheat Blueberry Muffins
    fresh blueberries, whole wheat flour, divided and
    8 More
    fresh blueberries, whole wheat flour, divided, baking powder, salt, cinnamon, rolled oats, butter, softened, brown sugar, egg, slightly beaten, low-fat milk
    40 min, 10 ingredients
  • Cranberry Wheat Muffins
    whole wheat pastry flour, uncooked old-fashioned oats and
    11 More
    whole wheat pastry flour, uncooked old-fashioned oats, splenda (no calorie sweetner ), baking powder, baking soda, salt, fat free vanilla yogurt, fat free skim milk, egg whites, low fat margarine, vanilla extract, dried cranberries (try other dried fruit or raisins ), sugar
    14 ingredients
  • Banana Muffins (Low Fat)
    whole wheat flour, white flour and
    9 More
    whole wheat flour, white flour, sugar (or 1/4 cup and 3 package sweet n low), baking powder, baking soda, salt (optional), cinnamon, egg beaters egg substitute (or 2 eggs or 4 egg whites), bananas, mashed, skim milk, light corn syrup
    37 min, 11 ingredients
  • Applesauce Maple Muffins Low Fat
    whole wheat pastry flour, baking powder and
    4 More
    whole wheat pastry flour, baking powder, unsweetened applesauce, maple syrup, egg whites, sultana raisins or 1/2 cup nuts
    21 min, 6 ingredients
  • Double Chocolate Muffins (low-fat)
    whole wheat flour, unbleached white flour, sugar and
    9 More
    whole wheat flour, unbleached white flour, sugar, cocoa powder, baking soda, baking powder, salt, milk chocolate chips, fat-free buttermilk, honey, egg, vanilla extract
    30 min, 12 ingredients
  • Season's Severed Finger Banana Muffins (Low Fat)
    whole wheat flour, sugar or 1/2 cup brown, baking powder and
    11 More
    whole wheat flour, sugar or 1/2 cup brown, baking powder, baking soda, salt, egg, bananas, applesauce (chunky), oil, orange juice concentrate, nuts, chopped (optional), sugar (optional), cinnamon (optional), strawberry jam (optional)
    30 min, 14 ingredients
  • Simple Sweet Potato or Pumpkin Muffins (Low Calorie)
    whole wheat flour, baking powder, baking soda, salt and
    6 More
    whole wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, egg beaters egg substitute, sweet potato (mashed ), sugar-free maple syrup
    30 min, 10 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
    whole wheat flour (or use half white and whole wheat) and
    13 More
    whole wheat flour (or use half white and whole wheat), baking soda, baking powder, cinnamon, nutmeg, ginger, brown sugar (or to taste, or can use splenda), egg, slightly beaten, oil, vanilla, nonfat milk (or use low-fat milk), crushed pineapple, well drained, grated carrots (squeeze out some of the moisture with hands), raisins
    35 min, 14 ingredients
  • Whole Grain Banana Muffins
    whole wheat pastry flour, whole wheat flour, oat bran and
    12 More
    whole wheat pastry flour, whole wheat flour, oat bran, sugar, baking powder, salt, raisins, nonfat plain yogurt, low fat sour cream, unsweetened applesauce, maple syrup, egg whites, vanilla extract, ripe bananas, mashed, chopped pecans
    33 min, 15 ingredients
  • Low Fat Whole Wheat Pumpkin Muffins Low Fat Whole Wheat Pumpkin Muffins
    all-purpose flour, whole wheat flour, salt, baking soda and
    8 More
    all-purpose flour, whole wheat flour, salt, baking soda, baking powder, pumpkin pie spice, cinnamon, apple sauce, brown sugar, egg whites, orange juice, pumpkin puree
    12 ingredients
  • Reduced Sugar, Whole Wheat Chocolate Chip Muffins Reduced Sugar, Whole Wheat Chocolate Chip Muffins
    whole wheat flour, light-brown sugar , packed and
    9 More
    whole wheat flour, light-brown sugar , packed, splenda sugar substitute, baking powder, salt, low-fat milk, unsalted butter, melted and cooled, extra-light vegetable oil spread, eggs, lightly beaten, vanilla, milk chocolate chips
    25 min, 11 ingredients
  • Banana Muffin Low Cal Banana Muffin Low Cal
    whole wheat flour, white flour, baking powder, baking soda and
    6 More
    whole wheat flour, white flour, baking powder, baking soda, salt, bananas, mashed, applesauce, egg, vanilla extract
    10 ingredients
  • Banana Date Walnut Muffins (Low Fat, Vegan) Banana Date Walnut Muffins (Low Fat, Vegan)
    whole wheat pastry flour, baking powder, salt, cinnamon and
    7 More
    whole wheat pastry flour, baking powder, salt, cinnamon, raw sugar, very ripe bananas, mashed (about 1-1/4 cups), vanilla-flavored soymilk, natural applesauce, agave nectar, chopped dates, chopped walnuts
    35 min, 11 ingredients




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