Flax, Oat, and Nut Breakfast Muffins
Posted On 2 April 2023
Shared from a co-worker of my wife, adapted for weights because I’m just that way.
Flax, Oat, and Nut Breakfast Muffins
Servings: 58 mini muffins
Ingredients
Wet Ingredients
- 227 grams buttermilk (1 cup)
- 1 egg
- 1 banana, peeled and mashed
- 114 grams applesauce (½ cup)
- 85 grams molasses (¼ cup)
Dry Ingredients
- 150 grams whole wheat flour (1¼ cups)
- 60 grams all purpose flour (½ cup)
- 25 grams ground flaxseed / flaxseed meal (¼ cup)
- 89 grams oats (1 cup)
- 106 grams brown sugar (½ cup packed)
- 6 grams baking soda (1 teaspoon)
- 3 grams salt (½ teaspoon)
- 8 grams baking powder (2 teaspoons)
- 3 grams ground cinnamon (1 teaspoon)
- pinch ground cloves
- pinch ginger
- 56 grams chopped walnuts (½ cup)
- 112 grams raisins (¾ cup)
- 85 grams shredded coconut (1 cup)
Other
- buttermilk as needed for thinning
Instructions
- Preheat oven to 350°F
- In a large bowl combine all the wet ingredients. Add all the dry ingredient and mix until well incorporated.
- If needed, add more buttermilk. Want it thick but not too thick.
- Thoroughly grease 12-count muffin pan or a 24-count mini-muffin pan.
- Fill the muffin cups ⅔ full.
- Bake for 18-24 minutes or until a golden brown and a toothpick stuck in the middle comes out clean.
Notes
- This resulted in 58 mini-muffins so probably at least 30 regular-sized muffins.
- If you can’t find flaxseed meal, take the weight of flaxseed and grind in a coffee / spice grinder.
