Description
Delicious and nutritious muffins made with flaxseed, Greek yogurt, and fresh raspberries.
Ingredients
Scale
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water
- ½ cup Greek yogurt (125g)
- 1 large ripe banana, mashed
- ¼ cup neutral oil (55ml)
- ¾ cup milk (180ml)
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 1 cup wheat bran (140g)
- 1 cup rolled oats (115g)
- ½ cup whole wheat flour (90g)
- 2 tablespoons chia seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 1 cup frozen raspberries (100g)
- ½ cup chopped walnuts (50g)
- 2 tablespoons seeds (pumpkin, sesame etc, for topping)
Instructions
- Preheat the oven to 180°C / 350°F and line or grease a 12-cup muffin pan.
- Stir the ground linseed and water together and set aside for 10 minutes to thicken into flax eggs.
- In a large bowl whisk the flax eggs with the Greek yogurt, mashed banana, oil, milk, and honey or maple syrup.
- In a separate bowl combine the wheat bran, rolled oats, whole wheat flour, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger.
- Add the wet ingredients to the dry ingredients and stir just until combined. Let the batter rest for 15 minutes to allow the bran, oats, flax, and chia to hydrate, adding a small splash of milk if the batter becomes too stiff.
- Gently fold in the frozen raspberries and chopped walnuts.
- Spoon the batter evenly into the prepared muffin cups, sprinkle the tops with the seeds, and bake for 22–26 minutes until set and lightly golden.
- Cool briefly in the pan, then transfer to a rack and allow to cool completely before serving, as the muffins firm up as they cool.
Notes
- Ensure to mash the banana well for even distribution.
- Add more milk if the mixture seems too thick after resting.
- Experiment with other fruits or nuts based on preference.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 7g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg