Low-Fat Flaxseed Meal Buttermilk Muffins

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 967.8

Dietary: Vegetarian

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

1 cups Flour
1/2 cups Whole wheat flour
1/2 cups Flaxseed meal -- use coffee grinder to
1/2 cups Quick oats
2 teaspoons Baking powder
1/2 teaspoons Baking soda
1/2 cups Egg substitute -- or two eggs
1 cups Buttermilk
4 tablespoons Honey
2/3 cups Raisins

Directions

1
Preheat oven to 400 degrees F (200 degrees C).
2
Line a 12-cup muffin tin with paper or foil liners, or grease lightly.
3
In a large bowl, whisk together regular flour, whole wheat flour, flaxseed meal, quick oats, baking powder, and baking soda.
4
In a separate medium bowl, whisk together egg substitute (or beaten eggs), buttermilk, and honey until smooth.
5
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
6
Fold in the raisins until evenly distributed throughout the batter.
7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
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.

Keywords: flaxseed, buttermilk, muffins, low-fat, healthy, breakfast, oats, whole wheat, honey, raisins, fiber, vegetarian, baking, snack, wholesome

Read it online: https://www.chefs-mate.com/recipe/low-fat-flaxseed-meal-buttermilk-muffins-3-5-pts/