What a great way to start your morning with Chocolate Oatmeal Flax muffins!
Moist, packed with nutrition, these guilt free
muffins make for good brunch too.
Thanks to Kristin Rosenau’s recipe at her blog Pastry Affair. I followed her recipe to a ‘T’, except used instant coffee and cocoa powder in place of espresso powder, and added some chopped walnuts. I also had to use about 2 tbsp. more milk to moisten the batter.
1-cup whole-wheat flour
½ cup ground flax seeds
½ cup rolled oats
1/3-cup brown sugar
1 tsp. instant coffee
3 tsp. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ cup oil
1 cup milk + 2 tbsp. extra
½ cup chocolate chunks
3 tbsp. chopped walnuts
2 tbsp. oats for sprinkling
Preheat oven to 180 degree C
Coat a muffin pan with cooking spray.
In a bowl, whisk together flour, flax seeds, salt, baking powder, and baking soda.
Stir in oats, brown sugar, cocoa and instant coffee.
Add oil, egg, and milk stirring just until moist.
Gently stir in chocolate chunks, walnut pieces.
Fill each muffin cup with ¼ batter.
Sprinkle some oats on top.
Bake at 180 degree C.
Bake until a toothpick inserted in center of a muffin comes out clean (approximately 20 minutes)
The recipe yields 12 mini and 4 medium size muffins.
Serve warm with butter/honey.
Verdict: Oh, so nice and yum!
Thank you dear Kristin Rosenau!