Name: Whole Wheat, Oatmeal, Oat Bran & Flax Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup whole wheat flour; 1 1/4 cup oats; 1/2 cup oat bran; ½ cup flax meal; 2 TB chia seeds; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup maple syrup; 2 eggs; 1 cup oat milk; 1/4 cup coconut oil; 1 tsp vanilla extract

Whole Wheat Oatmeal Oat Brain Flaxmeal muffins (2)

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Whole Wheat, Oatmeal, Oat Bran & Flax Muffins

These were a BIG hit at home and a successful first attemp at creating a basic muffin for my taste tester who can, will and does eat anything. They came out dense, moist and full of flavor. The muffins have a great texture and are very good when served hot or cold. They can be enjoyed all by themself and excatly what I was hoping to create for a morning muffin. We’ve been on a muffin madness kick and happy to add these to the regular food menu. They’re great for breakfast, as an afternoon snack or a grab and go bite!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Main Course

Servings:

Calories: 240kcal

Ingredients

1 cup whole wheat flour
1 1/4 cup oats
1/2 cup oat bran
½ cup flax meal
2 TB chia seeds
2 tsp baking powder
1/2 tsp salt
3/4 cup maple syrup
2 eggs
1 cup oat milk
1/4 cup coconut oil
1 tsp vanilla extract

Instructions

Preheat oven to 400 F.
Mix the first 8 ingredients together in a bowl.
In another bowl, beat the eggs, oat milk, coconut oil, and vanilla together.
Add the wet mixture into the dry ingredients and blend until combined.
Using a silpat muffin pan, fill each cup with batter.
Depending upon how big or small you want them to be, you can make 12 or 24 muffins.
Bake at 400° for 15-18 minutes, until a toothpick comes out clean.
Cool on a wire rack.
Serve warm and enjoy!
Store any left overs in a glass container in the fridge.

Notes

These healthy muffins would be a treat to enjoy at breakfast, lunch or with tea. They are delicious served warm from the oven or freeze well.

Nutrition

Whole Wheat Oatmeal Oat Brain Flaxmeal Muffins 3

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