Start your day off right with this delicious and easy-to-make multigrain muffin recipe! This simple recipe is packed with wholesome ingredients like oats, whole wheat flour, and flaxseed meal, and it yields a dozen light and fluffy muffins that are sure to satisfy your taste buds. Enjoy them as a healthy breakfast or snack, and feel good knowing that you’re getting a boost of nutrition with every bite. So grab your ingredients and let’s get baking!
Multigrain muffins are a delicious and nutritious way to start your day. With this simple recipe, you can make a batch of 12 delicious muffins in just a few easy steps.
Start by preheating your oven to 375 degrees Fahrenheit. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of whole wheat flour, 1/2 cup of oat flour, 1/2 cup of wheat bran, 1/4 cup of ground flaxseed, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. In a separate bowl, mix together 1 cup of plain Greek yogurt, 1/2 cup of honey, 1/4 cup of melted coconut oil, and 1 large egg. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts.
Divide the batter evenly among 12 greased muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious multigrain muffins!
This delicious multigrain muffin recipe is simple and easy to make. Start by preheating your oven to 375°F. In a bowl, mix together the dry ingredients including whole wheat flour, oats, and baking powder. In a separate bowl, whisk together the wet ingredients such as eggs, milk, and melted butter. Combine the wet and dry ingredients and stir until just combined. Divide the batter into a greased muffin tin and bake for 20 minutes. Enjoy!
Ingredients
- 2 tablespoons ground flax seeds
- 2 tablespoons cold water
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1½ cups all-purpose flour
- ¾ cup rolled oats
- ½ cup quinoa
- 1 teaspoon baking powder
- 1 pinch salt
- ½ teaspoon cinnamon powder
- 1½ cups pumpkin purée
- ½ cup maple syrup
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tablespoons poppy seeds
Instructions
- In a bowl, mix the flax seeds with the cold water.
- After 5 minutes of soaking, stir in the almond milk, vinegar, pumpkin purée, and maple syrup.
- Stir in the flour, rolled oats, quinoa, baking powder, salt, and cinnamon powder.
- Fold in the pumpkin seeds, sunflower seeds, and poppy seeds.
- Spoon the batter into your muffin cups lined with muffin papers and bake in a preheated oven at 350°F for 25-30 minutes or until golden brown and fragrant.
- Allow the muffins to cool in the pan before serving or storing
