Crumb rain or shine; these bad boys are getting finished tonight! Lately I’ve been trying to up my fibre intake through the use of flax seeds. Hence my desire to bake cinnamon raisin oatmeal muffins! Why flaxseeds you may ask?
2 tablespoons of flaxseeds approximately:
75kcal, 6g fat (5g coming from healthy fats), 4g fibre, and 2.5g protein
It’s also a good source of many other nutrients like thiamin and magnesium. Let’s not forget that it is also a source of flavonoids (plant chemicals thought to provide health benefits).
I made these muffins gluten free as my sister has Celiac Disease – this way, her taste buds can be happy too.
Cinnamon Raisin Flaxseed Muffins
Makes 12 muffins – 1 muffin per serving
3c rolled oats, gluten free
2 tbsp flaxseed, ground
2 tbsp cinnamon, ground
2 tsp baking powder
¼ tsp sea salt
1.5c milk, non-fat
1/4c olive oil
1/2c applesauce, unsweetened
4 tsp vanilla extract
12 tbsp greek yogurt, non-fat, vanilla (optional)
Preheat oven to 350F and line or lightly grease muffin tray – set aside.
Add dry ingredients to a large bowl and mix well.
Add wet ingredients to another large bowl and whisk well.
Add the oat mixture to the liquid mixture and stir until well combined. Fold raisins into the mixture.
Allow the mixture to sit for 5 minutes, and then evenly spoon out the mixture into the muffin tray.
Bake for approximately 30minutes. Once baked, allow muffins to cool. Top muffins with Greek yogurt and serve immediately.
Store any remaining Greek Yogurt topped muffins in the fridge. Plain muffins can be stored at room temperature in air tight container.
Notes: You can use regular oats instead of gluten free oats and unsweetened vanilla almond milk in lieu of cow’s milk. To reduce sugar you can omit/use less of the raisins and/or use plain Greek Yogurt. These muffins are a good source of calcium and potassium!
Nutritional Information (per serving):
Energy: 200kcal Protein:6g Fat:8g (saturated fat 1.5g) Carbohydrates:26g Fibre: 4g