We Eat | Blueberry Oatmeal Flaxseed Muffins


I usually give the babies some sort of carb for breakfast along with fruit, yogurt and often an egg. I like using the multi-grain waffles from Trader Joe's and I made some flaxseed pancakes, but I wanted to make a big batch of muffins, some to take to Ashley and some for us to eat ourselves. I came across this recipe that's packed with good stuff and the babies loved them... though I'll warn, they're very messy for self-feeding babies :)



Blueberry, Oatmeal and Flaxseed Muffins
from Food52


2 cups whole wheat flour
5 1/2 cups rolled oats
1 1/2 cups light brown sugar
2/3 cup plus 1 tablespoon ground flaxseed
4 teaspoons baking soda 1
 teaspoon baking powder
4 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 cup vegetable oil
2 cups buttermilk
2 cups blueberries

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.


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