Best 2 Multi Grain Muffins Recipes

Welcome to the world of multi grain muffins, where flavors dance on your taste buds and healthiness becomes a delightful journey. These muffins are not just another breakfast option; they are an anthem to the power of wholesome ingredients, catering to those with dietary restrictions and those seeking a healthier lifestyle. Dive into this article to explore a remarkable collection of multi grain muffin recipes that promise to transform your mornings, afternoon snacks, and even your dessert cravings. With a symphony of textures, flavors, and nutritional benefits, these recipes are a symphony of culinary delights that will redefine your definition of a perfect muffin. So, fasten your aprons, gather your ingredients, and embark on a delicious adventure with us as we journey through the realm of multi grain muffins, leaving behind a trail of smiles and contented sighs.

Let's cook with our recipes!

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

Ingredients

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.

MULTI GRAIN MUFFINS

Multi Grain Muffins image

This is a good way to use cereal that no one is eating. It is simple but moist and delicious. I found this recipe on Taste of Home website.

Provided by Muna Escobar

Categories Sweet Breads

Number Of Ingredients 11

Ingredients

1/2 c oats
1/2 c raisin bran cereal
1/2 c shredded wheat cereal, frosted or not is fine
1 c milk or buttermilk
1/4 c boiling water
1/4 c oil or melted butter
1 large egg
1/2 c + 1 tbsp brown sugar
1 1/4 c whole wheat or all purpose flour ( i used freshly ground and they turned out great)
1 1/4 tsp baking soda
1/4 tsp salt

Steps:

1. In a bowl, combine oats & cereals.
2. Add buttermilk, water, oil & egg. Sit for a few minutes to soften. Smash a little with smasher or spoon.
3. Stir in combined dry ingredients.
4. Fill prepared muffin tins about 2/3 full. Use either paper liners or grease the tins very well with oil or spray.
5. Bake at 350 for 18-20 minutes until toothpick inserted comes out clean

Tips:

Prep Ahead: You can make the muffin batter the day before and store it in the refrigerator overnight. When ready to bake, bring the batter back to room temperature for about 30 minutes.

Don't Overmix: Once you combine the wet and dry ingredients, mix just until the batter is smooth. Overmixing can result in tough muffins.

Fill the Muffin Tins Properly: Fill the muffin tins about 2/3 full. If you fill them too full, the muffins will overflow and make a mess.

Bake at the Right Temperature: The ideal oven temperature for baking muffins is 375°F (190°C). This will help them rise properly and cook evenly.

Don't Overbake: Muffins are done when a toothpick inserted into the center comes out clean. Overbaking can make them dry and crumbly.

Let Them Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Store Properly: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Multi-grain muffins are a delicious and nutritious breakfast or snack option. They are easy to make and can be customized to your liking. Try experimenting with different types of grains, seeds, and nuts to create your own unique recipes. And with these tips in mind, you're sure to bake perfect multi-grain muffins every time.