These Great Grains Muffins are a healthier breakfast muffin option. When you want a filling option for busy mornings, make a batch of these on the weekend and you’ll have grab and go muffins all week long!
What are the grains in these Great Grains Muffins?
There is a nice blend of grains (nothing unusual) in these muffins. Whole wheat flour, cornmeal and oats are combined with all purpose flour to create more interest and texture. Pure maple syrup and dried fruit add sweetness to these muffins, with a small amount of sugar added in too.
You have a choice on which dried fruit you’d like to add to these Great Grains Muffins. I suggest you use what you might already have on hand. Dried cranberries, dried apricots, and/or raisins would be my suggestions. A combination of two or three dried fruits would be nice.
This muffin recipe was originally published in Dorie Greenspan’s cookbook, Baking From My Home to Yours. I bought this cookbook a number of years ago, and I still use it today. Many treasures are in this book. Dorie Greenspan is a master baker, so her recipes are to be trusted!
My idea of the perfect breakfast on a busy weekday morning is to walk out the door with one of these muffins and a hard boiled egg. That should fill you up and keep your stomach at bay for at least a couple of hours!
If you’re looking for more healthy breakfast recipes, you might also enjoy my Vegetable Frittata or this Sweet Potato Hash with Perfect Fried Eggs. Whole Grain Strawberry Breakfast Bars, Greek Yogurt Pancakes, and Quinoa Granola or popular breakfast options too.
Great Grains Muffins
These muffins incorporate healthy grains and dried fruit.
- 1 cup all purpose flour
- 1/3 cup whole wheat flour
- 1/3 cup yellow cornmeal
- 1/3 cup old fashioned oats
- 1/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup low fat buttermilk
- 1/3 cup pure maple syrup
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted & cooled
- 3/4 cup chopped dried fruit (apricots, cranberries, etc)
Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with paper muffin cups. Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, maple syrup, eggs and melted butter. Pour liquid ingredients over dry ingredients and stir until incorporated. The batter will be lumpy (that's okay). Stir in the fruit. Divide the batter evenly among the muffin cups.
Bake 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.