To complete a healthy diet plan one should consider the nutrition of multigrain. Multigrain flour from Oat, Pearl Millet, Maize, Ragi and Bengal Gram are a best way to found the nutrient. The objective to assess the organoleptic attributes nutritive value and cost of the prepared healthy food product. The value added product was prepared in four different combinations by replacing the amount of refined flour with the multigrain flour i.e. T1 85:15, T2 70:30, T3 55:45 and T4 40:60. Sensory evaluations of the muffins were done by the 9 point hedonic scale based score card. The nutritive of the prepared product was calculated using food composition table. The experiment was replicated three times and the data obtained during investigation were statistically analyzed using analysis of variance (ANOVA) and critical difference (CD) techniques. Sensory evaluation of prepared product T4 was highly acceptable on the basis of overall acceptability for Muffins. The treatment T4 was found to have the highest nutritive value with increase in protein (13.22g), fat (4.52g), calcium(100.8mg), iron(5.58mg) and fibre (2.4g) and also with highest cost though acceptable and reasonable as compared to market price. So it was concluded from the results that the value addition of incorporation of Multigrain flour at different level can improve the nutritional quality of food products thereby enhancing the nutritive value of the product as well as provide variety in the diet for the improvement of health related issues.