Multigrain Muffin
Start your morning on a wholesome note with these hearty Multigrain Muffins, a nutritious blend of whole wheat flour, rolled oats, cornmeal, and ground flaxseed. Perfectly sweetened with brown sugar and unsweetened applesauce, these muffins are moist, subtly spiced with cinnamon, and packed with fiber to keep you energized all day. Greek yogurt lends a delightful tang while ensuring a tender crumb, and optional add-ins like chopped nuts or dried fruits make them customizable to your taste. Quick and easy to prepare in just 35 minutes, these muffins are a healthy breakfast or snack option that you can bake ahead for the week. Pair them with your favorite coffee or tea for a satisfying start to your day.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.25 cup Cornmeal
- 0.25 cup Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk (any type)
- 0.25 cup Chopped nuts (optional)
- 0.25 cup Dried fruits, e.g., raisins, cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, cornmeal, ground flaxseed, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, combine the brown sugar, unsweetened applesauce, Greek yogurt, egg, and vanilla extract. Mix until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, stirring just until incorporated. Be careful not to overmix, as this can make the muffins dense.
Pour in the milk and gently fold it into the batter. If using, gently fold in the chopped nuts or dried fruits at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 297.7 g | 108% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 119.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 543 mg | 42% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1841 mg | 39% | |
*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.
