Flaxseed Muffins
User Reviews
4.8
Flaxseed Muffins
Description
Flaxseed Muffins use a mixture of all-purpose and white whole wheat flour combined with quick-cooking oats and ground flaxseed for texture and nutrition. Sweetened with coconut or light brown sugar, the dry ingredients also include baking soda, baking powder, cinnamon, and salt to balance flavor and leaven the batter. Wet ingredients incorporate egg, nonfat vanilla Greek yogurt, milk, vanilla extract, and safflower oil to create a moist batter that supports the blueberries.
The muffins are baked at 375°F after mixing the wet into dry ingredients gently to avoid overmixing. Blueberries can be fresh or frozen, giving bursts of tartness and moisture to the muffins. The muffins develop a golden brown crust and soft interior, suitable as a breakfast or snack.
They can be stored refrigerated for a few days or frozen for longer storage. The recipe also allows substitution of other fruits or mix-ins like nuts or chocolate chips and can be adapted to mini muffin sizes with adjusted baking time. Using room temperature ingredients improves batter consistency and baking results.
Ingredients
- 1 ½ cups flour (I use a 50:50 mixture of all purpose and white whole wheat flour)
- 1 ½ cups oats quick-cooking
- ½ cup Flaxseed ground
- 1 cup coconut sugar or light brown sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 egg large
- 1 cup Greek yogurt nonfat, vanilla
- ½ cup milk any type
- 1 ½ teaspoons vanilla extract
- ⅓ cup safflower oil or vegetable, canola or other neutral-flavored oil
- 1 ½ cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 375° F. Line two 12-cup muffin tins with 18 paper muffin liners.
- Mix the flours, oats, flaxseed, sugar, baking soda, baking powder, cinnamon and salt together in a large mixing bowl. Mix the egg, yogurt, milk, vanilla, and oil in a second bowl. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently stir the blueberries into the batter.
- Scoop the batter into the muffin cups, filling them about ¾ full (you should have 18 muffins). Sprinkle a few extra blueberries on top of each muffin if desired. Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5-10 minutes and then turn the muffins out onto a rack and cool completely. Muffins can be served right away, refrigerated or frozen for later use.
Notes
- Quick-cooking oats can be substituted with coarsely chopped old-fashioned oats for similar texture.
- Utilize room temperature ingredients such as eggs and milk to ensure even mixing and consistent muffin texture.
- Blueberries add natural tartness but can be swapped with apples, strawberries, peaches, dried cranberries, nuts, or chocolate chips for variation.
- Mini muffins can be made in a mini muffin pan with approximately 12 minutes baking time.
- Store muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months; thaw and reheat as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 177kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 216mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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