Go Back
–+ servings
Whole Grain Muffin served in a dish
Print Recipe
No ratings yet

Whole Grain Muffin – Butterless And Oilless Recipe

This Whole Grain Muffin is one more of The Pioneer Woman’s recipe that I fell in love with. The best part about this muffin is that they have a great texture. The house smelled heavenly when I was baking these.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Baking, Easy recipe, sweets
Cuisine: Indian
Diet: Diabetic, Low Calorie, Low Fat
Servings: 24 Muffins
Calories: 27kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Large Bowl
  • Hand Blend Mixer
  • Cup
  • spatula

Ingredients

Dry Ingredients –

  • 1 cup Buttermilk I used ¾ cup homemade yogurt and ¼ cup water
  • 1 large Egg
  • 1 large Banana mashed into a puree
  • ½ cup Applesauce
  • ¼ cup Molasses

Instructions

  • Preheat the oven to 350 F. Grease the mini muffin pans liberally and keep it ready.
  • In a large bowl, combine all the dry ingredients. Use a whisk and mix everything well.
  • In a measuring cup, measure out 1 cup of butter milk. Now add rest of the wet ingredients to the same cup and whisk it well.
  • Pour the wet ingredients into the large bowl with dry ingredients and stir until everything combines.
  • Scoop out the batter into the prepared muffin pans, a little over ¾th full.
  • Bake in the preheated oven for 15-18 mins or until deep golden color develops and the tooth pick inserted in the center comes out clean.
  • Cool the Whole Grain Muffin on a rack and serve!

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 15mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg