Zutaten für Flax Seed Whole Wheat Muffins
- 1 ½ cups whole wheat flour
- Ground Flax Seeds
- Quick Oats
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Egg Substitute
- Buttermilk
- 2 tablespoons honey
- ½ cup chopped hazelnuts
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Zubereitung von Flax Seed Whole Wheat Muffins
- Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups whole wheat flour, ½ cup flaxseed meal, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ½ cup brown sugar.
- In a separate bowl, whisk together the wet ingredients: 1 cup milk (dairy or non-dairy), 1 large egg (or egg substitute equivalent), 2 tablespoons honey, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in ½ cup chopped hazelnuts.
- Fill the muffin cups ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
29g
Fat
3g
Carbs
7g
