Prep 30 mins
Cook 20 mins
I adapted this recipe from Runner's World. Next time I make this, I might put in additional brown sugar. This recipe makes a not-too-sweet muffin that is nice and light. I added hazelnuts instead of raisins. Raisins would have increased the sweetness. These are good with butter.
- 1 1⁄2 cups whole wheat flour
- 1⁄2 cup ground flax seeds
- 1⁄2 cup quick oats
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup egg substitute or 2 eggs
- 1 cup buttermilk
- 4 tablespoons honey or 4 tablespoons molasses
- 2⁄3 cup hazelnuts
- Preheat oven to 400°F.
- Spray a standard sized muffin tin with non-stick spray.
- Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
- Beat the egg substitute or the 2 eggs with the milk and honey (or molasses) and add to the dry ingredients mixing until the dry ingredients are just moistened throughout.
- Fold in the hazelnuts.
- Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
- Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Flax seed is supposed to be good for you and I do use it. However, it is quite tasteless. Unfortunately there was little else in this recipe to give it taste. The muffins really do need a lot of butter, jam or syrup on them for taste. I don't care to add anything to muffins. This just did not do it for me.
Good flavor, but a little dry. I used craisins, which made then very flavorful. I think next time I will add some applesauce (about a half cup) or a mashed banana for moisture.