I made these muffins this past weekend and was very fond of how quickly they went through the mouths in our house. We all loved them. They have the proper amount of flavor mixed with crunch from the nuts and seeds. They are healthy and without all the added preservatives from boxed or store bought muffins. They make for a great breakfast or snack throughout the day and you don’t have to feel guilty if your son eats three in one sitting as mine did. :)
Ingredients:
- 1 ¾ cup rolled oats
- ½ cup whole wheat flour
- 2/3 cup flax seed flour
- ¾ cup honey
- ¼ cup chia seeds
- 1 tbsp flax seeds
- 3 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 ½ cups buttermilk
- ¼ cup vegetable oil
- 2 tsp vanilla
- 2 large eggs
- 2 cups blueberries
- 2 tbsp flour
- ½ cup pecans (optional)
Preheat oven to 400 degrees.
In a large bowl combine first ten ingredients: oats, flour, honey, seeds, cinnamon, powder, soda and salt. Mix well.
First 10 ingredients
I grease the measuring cup with oil before adding the honey. This will help the honey come out 100% leaving the measuring cup 100% clean from the stickiness.
Slowly stir in buttermilk*, oil, vanilla and eggs. Mix really well.
In a small bowl toss blueberries with flour and coat well. (This helps the juices not soak into the muffins and dye them all blue-black)
Add blueberries and pecans.
In a greased muffin tin or with muffin cups use a ¼ cup measuring cup to easily pour into the muffins.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
*Buttermilk is something I never have on hand. An easy trick to make your own buttermilk is to place the milk in the proper measuring cup leaving a tiny bit of room at the top. Add 1 tbsp. of white vinegar and let sit for 2-3 minutes. (If making more than 2 cups add more vinegar) A layer will separate on the top of the milk beginning the process of turning the milk into buttermilk.
Enjoy!
(adapted from Cooking Light first foods)
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