Saturday

An Entry For WBB # 20 - Oatmeal Flax Seed Muffins

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Defining a Balanced Meal:

A balanced and wholesome breakfast is something that combines 2 or more of the food groups below to fulfill nutrition needs.

Fruits or vegetables (dried fruits are fine too)

Grains and Cereals (whole grains, oats, high-fiber foods)

Dairy (skim milk, low-fat yogurt, cheese, cottage cheese (paneer) )

Proteins (eggs/egg whites, peanut butter, beans, nuts, sprouts, protein isolates)”

....said Mansi when she announced WBB#20 – Balanced Breakfast.

To combine one ingredient from each of these categories for a balanced, healthy, “grab on the go” breakfast (if you would), I decided to send across my recipe of Oatmeal Flax Seed Muffins.

What I like the most about these muffins is that they are moist, satisfying and delicious without compromising any of the health benefits. (For details on benefits of Oatmeal/Oats and Flaxseed.)

Without any processed sugar added in, these are almost sugar-free and pair well with a hot cup of coffee or a tall glass of cold milk. Further these are free from egg/egg substitutes and dairy!

Ingredients

1 cup regular Oatmeal, powdered (fine)

½ cup Organic Whole wheat flour

½ cup Organice Flax seed, powdered

½ -1 cup Water

¼ teaspoon Baking soda

½ teaspoon Orange zest, fresh (optional)

2-3 teaspoons chopped walnuts (optional)

Though I started making these muffins, initially, with 1 cup of regular oatmeal powder, I now combine ½ cup of regular oatmeal with ½ a cup that’s flavored, both powdered, to bring in some diversity. Using milk in place of water is entirely optional. I add orange zest for the aroma and to provide freshness in taste. You could add dried sweetened cranberries, prunes or raisins for added sweetness.

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Method

- Pre-heat oven to 350F.

- Spray a 6 cup muffin tray/pan with cooking spray. Set aside.

- In a bowl, mix together oatmeal, wheat flour and flax seed.

- Add baking powder, orange zest, walnuts and mix well. Add water and combine the ingredients into a thick wet mixture.

- Scoop out spoonfuls of the mixture into each of the cups of the muffin tray/pan.

- Bake at 350F for 10-15mins or till done. (A toothpick or knife must come out clean when inserted into the muffins when done). This recipe yields about 6 muffins.



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Halved muffin with orange zest and chopped walnuts

I allow the muffins to cool to room temperature and store them in the refrigerator. Just before we head out, we warm it in the microwave for 10-12 seconds.

Though preparing this for weekday breakfasts, on Sunday evenings, is routine my end, I thought it would be a good addition to the recipes for the WBB event. To us this sure has been a big relief from those artificially flavored sugar loaded commercial breakfast bars. Hope you enjoy it as well.

Thank you Mansi for inviting me to contribute to this event.

16 comments:

Saswati said...

it is actually a healthy one...and no sugar ..gr8 eskay...nice entry:)

Dhivya said...

wow!awesome entry!!

Divya Vikram said...

Looks delicious n healthy

Purnima said...

Eskay, these muffins look great for health! Perfectly baked! Tks for sharing and tips.

Divya said...

Great entry..!!Muffins are looking delicious!!

Hima said...

Muffins are looking great eskay. I love the fact that it is eggless.

remya said...

gorgeous lookg muffins....healthy breakfast indeed!!!!

Nandita said...

Hi Eskay,
Looks absolutely delicious...but i wonder if just using 1/4 tsp of baking powder and no eggs, gives so much of a rise to the muffins, and they do look super fluffy...

I very much want to try it out...so is it the flaxseeds give them the fluffiness.

That is great entry for the event/

Vaishali said...

Lovely to see a vegan recipe for muffins. They look delicious.

Nick said...

These sound incredible. A great base recipe to experiment with. I made some healthy ones as well recently, but a lot more ingredients were used and they were slightly sweetened. Thanks for sharing, this ones a keeper!

- The Peanut Butter Boy

Eskay said...

Thank you Saswati, all 3 Dhivya's, Purnima,Hima, Remya, Nandita, Vaishali & Nick.

Eskay said...

Nandita, I didnt have to use more than 1/4 tsp of baking soda, as the flax seed powder provides for the fluffiness. Also, I did not use oil or eggs for this. Flax seed again, works as an excellent egg and oil replacer. Roughly 2-3 tbsp of flax can replace nearly 1 tbsp of oil, and 1 tbsp of flax seed + 1/4 cup of water can replace an egg. Hope this helps.

Mansi Desai said...

boy, I would LOVE to have these every single day!:) thanks so much for a delicious and balanced entry indeed Eskay!:)

KayKat said...

Flax seed is pretty awesome, been using it a lot lately too!

These muffin look *delicious*!

Eskay said...

Thanks Mansi & Kaykat

Jj said...

That is definitely a healthy breakfast muffin! Thanks for sharing.