12 servings (serving size: 1 muffin)

With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.

Step 2

Preheat oven to 375°.

Step 3

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

kedmister's Review

March 02, 2014
I've been on a mission to find a super healthy muffin that tastes great and this is it! I read through the reviews and made changes: substituted sugar free applesauce for the oil and skim milk+1tablespoon white vinegar for the buttermilk. It made 12 beautiful muffins. (Reduces calories/fat to about 150/1-2. Then I added one cup of crushed walnuts, which put things back up to about 200/5.). Simply magnificent. LOVE that the fiber content is modest, so not to cause stomach upset. I imagine they will become a staple in my diet. Thank you so much for the great recipe!


April 16, 2016
I just finished using this recipe and the muffins are delicious.  They're so moist and, since I halved the amount of sugar, they were just sweet enough with blueberry preserves.  Am looking forward to breakfast tomorrow.

Nice and light

April 14, 2016
Not overly sweet either.  Easy to make.  Love the cranberries.  (And the way to keep muffins from sticking to the liners are to spray the inside of the liners with a little non-stick olive or canola oil.)  Will make again.

What's All the Fuss About?

January 10, 2016
I don't know why so many people liked this recipe. I've got other muffins recipes from this site that are better. And to make matters worse, I used those paper cupcake liners instead of greasing the tin and the muffins stuck to the paper liners -- a real pain. I definitely won't be making this again.

CJMom's Review

May 06, 2015
These are delicious!  I added dark chocolate chips and dates.Excellent recipe and easy to make!

Vicuska's Review

January 27, 2015
We all loved it! I did not have dried dates, I increased the raisins and cranberries. Also, I did not have wheat bran, thus I doubled the wheat germ. I would cut the salt half next time, but definitely there will be next time.

Phimubrain's Review

October 06, 2013

HungrySam's Review

July 15, 2013

jwoodruff's Review

May 05, 2013
These muffins are sooo good and I like that they are healthier than most muffins! I followed the recipe and wouldn't change anything really. You could maybe do just a little less sugar since the raisins, craisins and dates give it a lot of sweetness.

alberta86's Review

December 26, 2012
I followed this recipe exactly as directed. These muffins were very moist, flavorful and delicious. I was a little doubtful that these would taste good but boy was I wrong. I made these for Christmas breakfast. My relatives really enjoyed them and took some home. I think these muffins taste even better the day after.