Healthy Multigrain Muffins
Start your morning on a nutritious note with these Healthy Multigrain Muffins, a wholesome and satisfying treat packed with fiber and natural sweetness. Made with a nourishing blend of whole wheat flour, oat flour, rolled oats, and ground flaxseed, these muffins are a perfect balance of hearty and light. Mashed banana, unsweetened applesauce, and a touch of honey or maple syrup lend natural sweetness, while cinnamon adds a warm, comforting spice. Customizable with your choice of chopped nuts, dried fruit, or chocolate chips, these muffins are the ultimate healthy snack or breakfast on the go. Ready in just 35 minutes and freezable for meal prep convenience, they’re a guilt-free indulgence the whole family will love!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Oat flour
- 0.5 cup Rolled oats
- 2 tablespoons Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 cup Mashed banana (ripe)
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey or maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Plain Greek yogurt
- 0.25 cup Milk (dairy or non-dairy)
- 0.5 cup Chopped nuts, dried fruit, or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
In a large mixing bowl, combine the whole wheat flour, oat flour, rolled oats, ground flaxseed, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed.
In a separate medium bowl, mash the ripe banana. Stir in the applesauce, honey (or maple syrup), egg, vanilla extract, Greek yogurt, and milk. Mix until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold them together until just combined. Do not overmix.
If using optional ingredients like nuts, dried fruit, or chocolate chips, gently fold them into the batter at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 102.8 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
