I’ve been looking for a new breakfast muffin to go with my morning coffee, and while I certainly enjoy the overly large and sweet ones (particularly blueberry) as a fun treat on the weekend, usually what I’m looking for during the week is something that won’t give me a sugar crash a half hour later. These muffins, like my oatmeal date muffins, are not overly sweet – and since they contain white whole wheat flour and flax seeds, they pack a lot of of fiber. The seeds also give this muffin a nice crunch, which I usually miss out on since I can’t throw peanuts or nuts into the batter because of my allergy. These are great to make ahead, especially on the weekend so that you can have them for breakfast all week!
- 1 1/4 cups flour
- 1 cup white whole wheat flour
- 1/3 cup flax seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1 stick unsalted butter, almost melted
- 1/3 cup honey
Preheat the oven to 400 degrees and spray a muffin pan with cooking spray. In a medium bowl, whisk together the flours, flax seeds, baking soda, baking powder, sugar, and salt.
In another medium bowl, whisk together the eggs, milk, butter, and honey.
Gradually add the wet ingredients to the dry ingredients and mix just until combined.
Fill each muffin tin with batter.
Bake 15-20 minutes or until the tops are golden brown. Let cool a few minutes in the pan before removing to a wire rack to finish cooling.