Please enter the email you’re using for this account.
Submitted by Shaina Settenbrino
Stop eating cake for breakfast! My multi grain muffins provide fiber, omega-3, protein, and they taste delicious! I make sure I have these available for my kids to eat every morning. I just send them down and they serve themselves, while I can take my time getting dressed….
1 c. vegetable oil
1 c. sugar
3 eggs
1 c. soy or almond milk
2 c. whole wheat flour
3 tsp. baking powder
1/4 tsp cinnamon
1/4 c. oat flour
1/4 c. soy flour
1/4 c. flax seed meal
Preheat oven to 350F.
In a large mixing bowl, combine oil and sugar and mix well. Add eggs one at a time, mixing after each addition. Add milk and mix until completely incorporated.
In a small bowl (or measuring cup), combine whole wheat flour, baking powder, and cinnamon. Slowly add to the large bowl, and mix until well incorporated.
In a small bowl or measuring cup, combine oat flour, soy flour and flax seed meal, then add to large bowl and mix well.
Line muffin pans with cupcake liners. Use a tablespoon to add batter to the muffin cups, filling each 3/4 full.
Bake at 350 for 20-25 minutes, until lightly browned and a toothpick inserted into one of the muffins comes out clean.
Makes 18 muffins.
How Would You
Rate this recipe?
Please log in to rate
Reviews