Flax, Oat, and Nut Breakfast Muffins
Prep Time20 minutes mins
Cook Time20 minutes mins
Servings: 58 mini muffins
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
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.
- 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.