18 Servings
30 Minutes
Allergens
Submitted by Shaina Settenbrino
Stop eating cake for breakfast! My multi grain muffins provide fiber, omega-3, protein, and they taste delicious! I make sure I have these available for my kids to eat every morning. I just send them down and they serve themselves, while I can take my time getting dressed….
Makes 18 muffins.
Preheat oven to 350F.
In a large mixing bowl, combine oil and sugar and mix well. Add eggs one at a time, mixing after each addition. Add milk and mix until completely incorporated.
In a small bowl (or measuring cup), combine whole wheat flour, baking powder, and cinnamon. Slowly add to the large bowl, and mix until well incorporated.
In a small bowl or measuring cup, combine oat flour, soy flour and flax seed meal, then add to large bowl and mix well.
Line muffin pans with cupcake liners. Use a tablespoon to add batter to the muffin cups, filling each 3/4 full.
Bake at 350 for 20-25 minutes, until lightly browned and a toothpick inserted into one of the muffins comes out clean.
Variations:
You may also add blueberries, fresh or frozen, to this recipe. Simply add another five minutes to the baking time.
