(We just returned from Thailand and I can’t wait to tell you more about it – it was absolutely amazing!)
Ok, I’m usually an anti-muffin person. Why? Because most of the time they run a fine line. They’re either essentially a cupcake or they’re so healthy that they don’t resemble anything close to an actual muffin. So if I’m going to eat a cupcake, I’m going to eat a cupcake – with lots of frosting. And if I’m going to eat a healthy breakfast, I’m going to…you get the point.
But these muffins. Oh my. I don’t do a ton of baking but when the LA Times featured Clementine’s whole grain muffin with plump dried cherries, I knew it was a muffin I needed to try. Clementine is a bakery/cafe a few blocks from my office and I’m there a few times a month. Rarely do I get any of their baked goods though (even though their blondie is amazing), I usually stick with their deli salads and cold-brew coffee. (Other copycat Clementine recipes: lentil, beet & goat cheese salad and fall chicken salad)
So here I had this recipe for a muffin that I figured had to be good, but I had never tried it. Research time! I picked up the muffin one afternoon and actually thought I would save it for breakfast the next morning. Um, nice idea in theory, but totally not realistic. After I finished my lunch, I dug into the muffin (a small portion!).
It was so good and wholesome!
These muffins are dense, and pretty short but I promise you that they taste more like the ‘cupcake muffins’ than the ‘healthy muffins.’ That’s all to say, they are delicious! I (again, lacking any sort of patience) dug into them right out of the oven was honestly a little surprised by how good they tasted. Richie (and my coworkers!) agreed.
As you can see, they are packed full of oats, almond and flax meal and chia seeds. I love that the streusel topping gives it the ‘cupcake muffin’ feel without the typical white flour and sugar requirements of a ‘cupcake muffin.’ There are a few things that I think are worth discussing: 1) I decided to make the serving size two muffins. I felt it was a more realistic serving size. 2) These are calorie-dense. They are full of good-for-you ingredients that aren’t low in calories. Most of the time, I focus on ingredients rather than calories and this is a prime example.
Nutritionally, these muffins are pretty impressive. They are 100% whole-grain, gluten-free and have an impressive 10 grams of protein and 9 grams of fiber per serving. Yes, there is real sugar in these muffins (remember I wanted them to taste like a cupcake muffin?) and normally I’m the type of person who is anti-ANTI-sugar, but for comparisons sake, the 17 grams of sugar are similar to what you would find in a strawberry greek yogurt.
nutrition facts (for two muffins): 405 calories, 25 grams of fat, 10 grams protein, 39 grams carbohydrates, 9 grams fiber
Whole-Grain Oat Muffins
Cook Time: 25 minutes
Keywords: bake bread breakfast high fiber high protein vegetarian
Ingredients (24 muffins (12 servings))
For the Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup soft butter
- 3/4 cup old-fashioned oats
For the Muffins
- 2 1/2 cups old-fashioned oats
- 2 1/2 cups low-fat buttermilk
- 1/3 cup coconut oil (liquid)
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup almond meal
- 1 cup flax meal
- 1/2 cup sliced almonds
- 1/4 cup chia seeds
- 1/2 cup brown sugar
- 1 Tbsp plus 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Streusel Topping
In a small bowl, stir together sugar and butter until smooth.
Add oats and mix until combined.
Spread onto a rimmed baking sheet and place in freezer until hardened, about 10 minutes.
For the Muffins
Pre-heat oven to 375 degrees.
In a medium bowl, combine oats and buttermilk and set aside.
Beat together the oil, eggs and vanilla in a stand mixer with paddle or large bowl with a hand mixer.
Whisk together the dry ingredients: almond meal, flax meal, sliced almonds, chia seeds, sugar, baking powder and soda.
Add oat and buttermilk mixture to egg mixture and with the mixer running, slowly add in dry ingredients, 1 cup at a time.
Spoon the batter into lined muffin tins, filling them about 2/3 of the way and sprinkling with streusel topping.
Bake the muffins for 12 minutes, than rotate pan. Bake another 12- 14 minutes until golden brown.
Cool slightly before removing them from pan.