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Multi-Grain Maple Mini Muffins

Multi-Grain Maple Mini Muffins
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WebMD Recipe from

Maple is one of those flavors that you either love or hate, like black licorice or fennel. This may be the recipe that makes you a maple fan. This recipe makes a pretty big batch, so prepare for seconds. These freeze beautifully, so make room in the freezer!

  • 1/2 cup
    buckwheat flour
  • 1/2 cup
    unbleached all-purpose flour
  • 1/2 cup
    wheat bran
  • 1/2 cup
    oatmeal, plus extra for garnish
  • 1 tablespoon
  • 1 teaspoon
    fresh grated nutmeg, optional
  • 1 teaspoon
    low-sodium salt
  • 1 tablespoon
    fresh grated ginger
  • 1 1/2 teaspoons
    baking powder
  • 1/2 teaspoon
    baking soda
  • 2 large
  • 1 cup
    real maple syrup
  • 1 cup
  • 2 teaspoons
    vanilla extract
  • 1/2 cup
    low fat cottage cheese (I blended mine up a tad, but this is optional)
  • 1 cup
    pecan pieces, divided
  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, sift all flours, the baking soda, baking powder, cinnamon, nutmeg, and salt together. Grate the ginger right on top. Spray or butter your muffin tins and set aside.
  3. In two other bowls, separate the egg yolks from the whites. In the bowl with the yolks, add the maple, vanilla, and buttermilk and whisk to combine. Beat or use an electric mixer to whip up the egg whites until they just start to hold shape.
  4. Mix the wet into the dry ingredients until just combined. Add the cottage cheese and 1/2 cup of the pecan pieces and gently fold in. Lastly, just before you’re ready to put batter into the tins, fold in the whipped egg whites. Because the dough is somewhat heavy, try to fold from the outside of the bowl in, to not deflate the egg whites.
  5. The mini tins hold about two spoonfuls of mix; if using larger tins, fill them about 3/4 full. Sprinkle the top with a few chopped pecans and a few oat flakes. Bake on the middle rack for 20-23 minutes (cooking times may vary depending on tin). Remove and cool. I recommend a little spread of plain Greek yogurt.
Nutritional Information

Makes: 12 muffins or 24 mini muffins
Serving Size: 1 muffin or 2 mini muffins
  • Calories220
  • Carbohydrates65.7g
    • Dietary fiber6.6g
  • Cholesterol37mg
  • Fat8.4g
    • Saturated fat1.2g
  • Sodium321mg
  • Protein5.9g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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