Healthy Muffin Recipe from Vineland

Here was a healthy breakfast option for the LFTHW participants. These muffins were a hit. It’s an easy, tasty option for muffins at a gathering.

First off, I only serve enough for 1 portion. No seconds.

Next, I took what seemed like an already healthy recipe from “Healthy Living” and revamped even more.

I substituted 1/2 of the all-purpose flour with oats that I pulverized in the chopper, making my own oat flour.

I omitted the 1 Tbsp of granulated sugar ( i chose this because the recipe called for jam in the middle)

I did not use the oil that was called for in the recipe.

I also used the Chobani substitution chart provided to the LFTHW class and traded the 1c of Buttermilk with 1/4 of “homemade” sour milk (1/4c of milk with 1Tbsp of lemon juice) and 3/4 cup of Chobani yogurt.

I also chose Cherry Preserves (that’s what I could find at the tme) instead of jam.

Here’s the recipe:

1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk, (see Tip)
1/4 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon almond extract
1/2 cup sliced almonds
1 tablespoon granulated sugar


  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  3. Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
  4. Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Tips & Notes

  • Tip: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.


Per muffin: 229 calories; 8 g fat ( 1 g sat , 4 g mono ); 36 mg cholesterol; 33 g carbohydrates; 6 g protein; 2 g fiber; 182 mg sodium; 77 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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