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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 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Main Course
Servings: 12
Calories: 240kcal


  • 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


  • 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.


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.


Calories: 240kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 223mg | Fiber: 5g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg
Whole Wheat Oatmeal Oat Brain Flaxmeal Muffins 3

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