Flax, Chia, Hemp, Oat Muffins Recipe

Looking for an easy Flax, Chia, Hemp, Oat Muffins recipe? Learn how to make Flax, Chia, Hemp, Oat Muffins using healthy ingredients.


Submitted by 1tahoegal

Makes 17 servings



Excellent basic muffin or quick bread! Great plain or add fruit and nuts to get many different flavors! Blueberry, Apple, Pumpkin, Carrot, Zuccinni or Dried Fruits with appropriate spices like pumpkin pie spice. These are high in fiber-1/3 of your daily intake per muffin! The fat content is high, but the majority is polyunsaturated fat from the seeds which supply amazing beneficial Omega 3's as well as lignans which are an anti-oxidant and have been shown to help with estrogen metabolism. Even though these are full of filling fiber they are deceptivly light in texture-also, make sure to drink plenty of water because of the fiber content. They turn out light and delicious even at altitude-I live at 6500 ft

Recipe Ingredients for Flax, Chia, Hemp, Oat Muffins

1 cup Bisquick, Krusteaz or other baking mix
1 cup whole oat flour
1/2 cup Flaxseed finely ground
1/2 cup Chia seed finely ground
1/2 cup Trader Joe's Vanilla Hemp protien powder
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 large eggs
1 large mashed banana
2 cup milk

Recipe Directions for Flax, Chia, Hemp, Oat Muffins

  1. Preheat oven to 350F and line muffin tins with muffin cups/bread pan with wax paper (or spray with non-stick coating).

  2. Mix dry ingredients well.

  3. Beat eggs, add mashed banana and milk.

  4. If adding wet additions add to milk and eggs.

  5. Add wet ingredients to dry and stir until fully mixed. You will see batter become light fluffy as the leveners do their jobs. Do not overmix as you will lose volume and muffins will become heavy and chewy.

  6. Fill muffin cups to top as they do not rise much. Can also make as bread.

  7. Bake on center rack for aprox 20 min. Try not to disturb so they set without falling. Be careful not to overcook as the seed flours brown more than regular flours.

  8. *This recipe makes 12 standard muffins (2.5 oz) and 1 small loaf so I listed it as 17 servings to get the data right. If using large muffin tins it will obviously change nutrition data a bit as would the additions.

  9. *You can also make these sweeter with an additional ripe banana, sugar, an alternate sweetener or a combo of both, or honey. Xylitol, a sugar alcohol, and stevia are great alternative options if you are trying to avoid sugar and they are chemical free.

  10. *Using a mix other than the bisquick will change data.

  11. *You can purchase flax seed pre ground, but I prefer to grind myself. I use a $10 coffee grinder for doing all my seeds and nuts. I also grind my own flour from whole oats in a Vita Mix blender (a "normal" blender will not do this!)

  12. *These are full of filling fiber, but deceptively light in texture- make sure you drink plenty of water because of the fiber content.

Categories

Breads, Breakfast, Brunch, Dessert, Snacks, Bake, Vegetarian

Nutrition Facts
Serving Size 76.7g
Amount Per Serving
Calories
175
Calories from Fat
67
% Daily Value*
Total Fat
7.4g
11%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
262mg
11%
Potassium
123mg
4%
Total Carbohydrates
21.1g
7%
Dietary Fiber
7.8g
31%
Sugars
3.9g
Protein
7.9g
Vitamin A 2% Vitamin C 3%
Calcium 11% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in dietary fiber
  • High in iron
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