I’ve been in quite the baking mood lately! Muffins have been on my mind, but I wanted to make a healthy muffin that would provide lots of nutrition for breakfast. I happen to love any baked good with tons of nuts and seeds. The texture is just so crunchy and I love the added flavors. So of these desires comes my seedy oatmeal muffins.
I used whole wheat flour for added fiber, oats for added antioxidants, and all-purpose flour for the perfect dense muffin. I also froze a few of these yummy muffins for post-partum, knowing that oats are a great source of iron for milk supply too (breastfeeding). When it comes to nuts, seeds and dried fruits, feel free to get creative! I really just used up whatever I had on hand. This happened to be pumpkin seeds, sunflower seeds, hemp seeds, raisins, cranberries and pistachios. Other delicious toppings I’d recommend? Try shredded coconut, poppy seeds, chopped pecans, chopped dried apricots or chocolate chips.
This morning I sliced a seedy oatmeal muffin in half with a slather of peanut butter- yum! Another great slather? Yogurt and honey! I keep these muffins in the refrigerator because I like my baked goods cold, but feel free to re-heat them before enjoying. They should keep fresh in the refrigerator for about three to four days (or three months in the freezer).
- 3/4 c all-purpose flour
- 3/4 c whole wheat flour
- 1/2 c rolled oats, old-fashioned
- 1/2 c coconut sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 c milk
- 5 tbsp melted unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp pumpkin seeds
- 1/2 c sunflower seeds
- 2 tbsp hemp seeds
- 2 tbsp pistachios
- 1/4 c raisins
- 2 tbsp cranberries
- 1/2 tsp cinnamon sugar
- Preheat oven to 400°F and grease a muffin tin.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, oats, coconut sugar, salt, and baking powder.
- In a separate mixing bowl, combine milk, melted butter, eggs, and vanilla extract. Mix until smooth.
- Slowly mix wet ingredients into dry ingredients until well-combined.
- Fold nuts, seeds, and dried fruits into the batter, setting some aside for topping.
- Fill the muffin tin to the top and sprinkle with additional nuts and seeds as well as cinnamon sugar.
- Bake for 16-18 minutes and let cool.
Amount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 569mgCarbohydrates: 28gFiber: 2gSugar: 10gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.