Whole wheat muffins with walnuts and a hint of spice that taste fantastic. Reduced in fat as well, especially if using skim milk.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- ½ cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup plain nonfat yogurt
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 379 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it. Great consistency.
I made the recipe using 1.5 cups whole wheat flour and 1/2 cup white flour and cinnamon instead of nutmeg. Good taste, though a little dense and a little chewy. My 2yo liked them. Will likely make this again, though will likely try putting apples or something else in it.
I made the recipe and it turned out fantastic!!I didn’t have a full cup of yoghurt available so added two tablespoons of vegetable oil. I also took 1 1/2 cups of whole wheat flour and 1/2 c of Ragi/millet flour. This increased the nutritional value of the muffins. My mother-in-law loved these as she is a diabetic and could not enjoy sweets without the guilt factor. Thank you so much for the recipe 🙂
These muffins turned out chewy. I substituted 1/4c agave syrup for sugar and reduced milk accordingly to 3/4c. And it was coconut milk. The flavor is good, slightly sweet. Kids liked them.
These muffins were good for being entirely fat-free. (I used skim-milk and omitted the nuts) The only complaint I have is that they were a bit chewey, which I assume is from the yogurt. But again, they were very good and next time I think I will add cinnamon, allspice and cloves to make them “spice muffins”.
Really good recipe. I also made some substitutions. I used 1.5 cup wheat flour and .5 cup white flour. I also substituted the white sugar for the brown sugar, the walnuts for almonds and the nutmeg for the cinnamon. I also cooked these as mini muffins for 10 minutes which was perfect. It’s a great breakfast and will be a great snack later.
Love it! I used soy milk, added fresh blueberries cuz I wanted some fruit, 1/8 cup water to make it a bit fluffier, and 1.5 c wheat flour and 1/2 c white flour. I also didn’t have nutmeg, so I used cinnamon. So good! Makes a little more than 12 muffins, probably more like 14 or 15. Does taste somewhat wheaty with my variation, but I like it that way on a healthier note.
this were really good, my cousind ate them what is fascinating. I just used brown sugar and added some dried cherries. they turned out great.
The flavor of these muffins is really good, but I am personally not crazy about the consistency. If you are looking for a fluffier non-dense muffin, these may be for you. I made only a few adjustments – used brown sugar instead of white because that’s what I had – used a 1/2 cup of white flour and 1 1/2 cups of wheat. Also added some cinnamon and shredded carrot, and dried cherries in place of the nuts. I would try this recipe again but maybe add some oatmeal or something to make them more dense.
My husband raves about these muffins! (And I do, too!) I can hardly believe how healthy they are, for how good they taste! I did add cinnamon, because it is a favorite spice in this household, but I might try without next time. I think for the texture it is important to go quickly from mixing the wet & dry, right into the oven – the leavening acts quickly, and you want them to be fluffy! I will note – I had enough batter for more than 12 muffins using a bare pan (no liners), but only one pan, so I can’t tell exactly how many it could have made. Oh, one more thing (sorry so long!), I really enjoyed splitting a muffin open and putting a bit of peanut butter on it – match that with fruit for a great light meal!
These are really good. I substituted craisins for the nuts but otherwise followed the recipe. They are light and fluffy and very tasty. I loved the nutmeg.
Good muffins. I used pecans instead of walnuts and cinnamon instead of nutmeg. They are tasty warm with a little butter :).
These muffins were ok – a little too fluffy for my taste. I added raisins and left out the nutmeg, and they tasted fine.
This recipe made very delicious and hearty wheat muffins. They were a great after school snack for the kids. I froze the rest and they were eaten in school lunches and for quick on-the-go breakfasts. You can play around with this recipe to suit your whims. Once I added finely chopped apples and cinnamon. Another time I added ground flax seed. I think I like it with the addition of cinnamon. I like the fact that it has no oil but it still has a nice texture and they turn out moist and just yummy. So play around with it if you want, or just enjoy it as is.