Molassy Oat Flax Muffins
Start your day on a wholesome note with these Molassy Oat Flax Muffins—soft, hearty, and packed with nutritious ingredients to fuel your morning. Made with a blend of rolled oats, whole wheat flour, and ground flaxseed, these muffins are naturally sweetened with rich molasses and a touch of brown sugar for a deep, caramelized flavor. A hint of cinnamon adds warmth, while the combination of dairy or plant-based milk keeps them tender and moist. Perfect for meal prep, these fiber-rich muffins are easy to make in just 35 minutes and are freezer-friendly for grab-and-go convenience. Whether enjoyed as a healthy breakfast or a midday snack, these muffins offer a balance of flavor and nutrition that’s sure to please.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or plant-based)
- 2 tablespoons ground flaxseed
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup molasses
- 0.25 cup brown sugar
- 0.25 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, combine the rolled oats and milk. Let the mixture soak for 10 minutes to soften the oats.
While the oats soak, whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
In a separate bowl, whisk together the molasses, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
Once the oats have finished soaking, stir them into the wet mixture until smooth.
Gradually add the wet ingredients to the dry ingredients, gently stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until 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 to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 35.4 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 367.1 g | 133% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 167.9 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 829 mg | 64% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3664 mg | 78% | |
*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.
