Low-Fat Flaxseed Meal Buttermilk Muffins
Description
These Low-Fat Flaxseed Meal Buttermilk Muffins are a wholesome breakfast or snack option that balances fiber-rich whole grains with the tangy richness of buttermilk. The addition of flaxseed meal provides a subtle nutty depth and extra nutritional value, while quick oats add a pleasant texture. Sweetened lightly with honey and studded with plump raisins, these muffins offer a comforting, home-style taste without excessive fat. They are perfect for busy mornings, packing in lunchboxes, or enjoying with a cup of coffee. The batter comes together quickly, making this an accessible recipe for home bakers seeking a healthier alternative to traditional muffins.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Line a 12-cup muffin tin with paper or foil liners, or grease lightly.
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In a large bowl, whisk together regular flour, whole wheat flour, flaxseed meal, quick oats, baking powder, and baking soda.
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In a separate medium bowl, whisk together egg substitute (or beaten eggs), buttermilk, and honey until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
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Fold in the raisins until evenly distributed throughout the batter.
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Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 967.8kcal
- % Daily Value *
- Total Fat 30.6g48%
- Saturated Fat 3.9g20%
- Cholesterol 113.1mg38%
- Sodium 448.6mg19%
- Total Carbohydrate 151.2g51%
- Dietary Fiber 24.1g97%
- Sugars 47.3g
- Protein 32.2g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage.
Substitutions: If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and filling it with milk to the 1-cup mark; let stand for 5 minutes. You may also substitute the raisins with dried cranberries, chopped nuts, or blueberries.
Flaxseed Tip: Ensure the flaxseed meal is fresh for the best flavor and nutritional benefits. If grinding your own flaxseeds, store the meal in the refrigerator.
