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Recipe Detail

Wholesome Whole Grain Muffins

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

Reviewed by Susan C. Canonico, RD

Make this wholesome and delicious whole grain muffin with healthy fruit and nut mix ins for your child's back-to-school snack!


  • 1/4 cup of canola oil
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 cup of fat-free milk
  • 2 cups of whole wheat flour
  • 1 cup of mix ins of your choice


  1. Preheat oven to 400 degrees.
  2. Line muffin tin with paper baking cups or coat it with cooking spray.
  3. Mix dry ingredients (sugar, baking powder, salt, and whole wheat flour) together.
  4. In a separate bowl, use a fork to beat the eggs, oil, milk, and vanilla together.
  5. Add up to 1 cup of mix ins of your choice.
  6. Gently mix wet and dry ingredients together. Do not overmix the ingredients to prevent the muffins from becoming tough.
  7. Fill muffin tins 2/3 full.
  8. Bake 15 to 17 minutes or until browned or cooked through.
Nutritional information
Nutrition Facts
Amount Per Serving
Calories 160 Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 0.5g 2%
Trans Fat 0g
Cholesterol 35g 11%
Sodium 210g 9%
Total Carbohydrate 25g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 4g
Vitamin A 2%
Vitamin C 0%
Calcium 6%
Iron 6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


For extra taste and fiber, you may add up to 1 cup (to entire mixture) of:

Figs (31 calories)*
Sliced almonds (45 calories)
Chopped walnuts (64 calories)
Raisins (41 calories)
Dried cranberries (28 calories)
Fresh blueberries (6 calories)
Chopped apples with cinnamon to taste (5 calories)
Mashed banana (11 calories)
Grated carrots with cinnamon to taste (4 calories)
Frozen blueberries (7 calories)

*Additional calories are calculated for 1/12 cup of ingredients. 

Summit Medical Group Chief of Strategy and Business Development and baker, Lynn Lang, tested the muffin recipe and says:

"Although these healthy, low-calorie muffins have good flavor, they are a bit dry without fruit. Adding blueberries made all the difference!"

Members of our staff test-tasted Lynn's muffins, with consensus that they tasted great, but were slightly dry. We agreed that, especially given the low calorie count of the muffins (160) compared with other muffins (which can include up to 800 calories), we were pleased with the outcome and would make the recipe ourselves.

Lynn says she plans to try the recipe again with some applesauce to moisten them. Check back for an update on the outcome!

Here's a picture of Lynn ready to share her freshly baked, healthy, low-calorie, flavorful, and beautiful-looking whole grain muffins and a close-up of the muffins fresh from the oven!