Super-low-sugar Muffins

Our muffin mixes use from 50-70% less added sugar than other baking mixes. But use our Ancient Grain Pancake Mix and you've got a SUPER low-sugar muffin that still has tons of fresh grain flavour. Plus, you can add up to 2 cups of your favourite extra ingredients!

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt

Other ingredients

  • OPTIONAL up to 2 cups of extras (nuts, berries, banana, etc.)


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin pans
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Other ingredients: prepare then and add to the wet mix now.
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Fill muffin cups close to top, sprinkle with sanding sugar if desired
  6. Bake 18-20 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  7. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 12-16 muffins

Allen Bergeron

1 comment


I tried this recipe today by adding banana and maple syrup. Good!

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