Best Whole Wheat Raisin Muffins Recipes

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WHOLE WHEAT CARROT-RAISIN MUFFINS



Whole Wheat Carrot-Raisin Muffins image

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Provided by abby

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 14

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vanilla yogurt
¼ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  • Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g

WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS



Whole Wheat, Oatmeal, and Raisin Muffins image

I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!

Provided by Abby Girl

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 18

1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons wheat germ, untoasted
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup pitted dates, chopped
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
cooking spray

Steps:

  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
  • Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
  • Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
  • Stir in boiling water. Let batter stand 15 minutes.
  • Preheat oven to 375°.
  • Spoon batter into 12 muffin cups coated with cooking spray.
  • Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pans immediately; place on a wire rack.

WHOLE WHEAT RAISIN MUFFINS



Whole wheat raisin muffins image

My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!

Provided by Michelle S.

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1/2 cup white flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
3/4 cup milk
1/3 cup oil
1/3 cup honey
3/4 cup raisins

Steps:

  • In a bowl, thoroughly stir together flours, salt and baking powder.
  • Make a well in center of blended ingredients.
  • Combine egg, milk, oil, and honey; add all at once to dry ingredients.
  • Fold in raisins.
  • Fill greased muffin tins 2/3 full.
  • Bake at 400 degrees 16 to 18 minutes.

WHOLE WHEAT APPLE-RAISIN MUFFINS



Whole Wheat Apple-Raisin Muffins image

I'm not sure where I got this recipe. I've had it for a while, but it's very good. It's especially good warm, right out of the oven with butter. Yum.

Provided by Pamplemoussee

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup unsweetened applesauce
2 egg whites
2 tablespoons canola oil
1 cup chopped peeled apple
1/3 cup dark seedless raisins

Steps:

  • Heat oven to 400 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray.
  • Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make well in center.
  • Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not over mix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups.
  • Bake in 400 degree F oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out onto wire rack to cool.

Nutrition Facts : Calories 169.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 211.1, Carbohydrate 33.8, Fiber 2.1, Sugar 16.1, Protein 3.7

WHOLE WHEAT CRANBERRY/RAISIN PECAN MUFFINS



Whole Wheat Cranberry/Raisin Pecan Muffins image

I use a lot of whole wheat flour when I bake, including in my cookie recipes, and cakes. Muffins is a favorite at my house and they too are made with whole wheat and other multi-grain flours, as they are healthy for all of us. I will add just about anything to a muffin recipe and this is just one of those I will bake. Hope you enjoy it, let me know what you think.

Provided by Kathey Jo Hickey-Van Otten @leiandrai

Categories     Breakfast Casseroles

Number Of Ingredients 12

3 cup(s) whole wheat flour, sifted
1/4 cup(s) corn oil
1 teaspoon(s) sea/kosher salt
1/3 cup(s) agave necter or sugar
1/2 cup(s) fresh or dried cranberries
1/4 cup(s) raisins
1/2 cup(s) chopped pecans
1/2 cup(s) plain unsweetened vanilla yogurt
1 cup(s) buttermilk, or can use soy milk
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
2 - eggs, beaten

Steps:

  • Mix all the dry ingredients together throughly. Add the rasins, pecans, and cranberries.
  • Add the oil, agave necter and mix with the eggs, Stir everything together. DO NOT USE BOTH SUGAR AND AGAVE NECTER IN THIS RECIPE. iF SUGAR, ADD WITH DRY INGREDIENT. IF NECTER, ADD NOW.
  • Add the yogurt, and after mixing that into the batter, add the buttermilk or soy milk. Mix again very well and pour into greased/pam sprayed muffin tin. Should make at least 12 muffins.
  • Bake at 350 degrees for 20-30 minutes until knife inserted comes out clean. Take out of oven and is best when served after resting for ten minutes...
  • Serve with butter and jam or just butter when eating with soups, salads, etc. Enjoy and let me know what you think.

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