Whole Wheat Oatmeal Flaxseed Berry Muffins

 

I really struggle with breakfast. For most of my life, I was not a breakfast eater and only recently "trained" myself to eat something every morning. Now, if I don't eat something right away I feel like I'm starving, and if I let myself get all the way to work without breakfast you can be sure to find me in the break-room shamefully devouring doughnuts or cake or whatever I can get my hands on. The temptation is real, yall.

That's why having healthy, filling breakfast options on hand in my house is must, and these muffins hit the spot.

These aren't your typical cakey, sugary, dessert like blueberry muffins. It's more of a breakfast biscuit. It's hearty, full of fiber and hunger crushing nutrients and is sure to hold you over till lunch. The cinnamon and blueberries add just enough sweetness and I find this muffin the perfect companion to a hot mug of morning coffee.

There is some brown sugar but next time I think I will substitute for an agave and molasses mixture.

 

Whole Wheat Oatmeal Flaxseed Berry Muffins

(recipe is for 12 muffins)

1 C whole wheat flower

2 & 3/4 C oats

3/4 C light brown sugar

1/3 C ground flaxseed

2 tsp baking soda

1/2 tsp backing powder

2 tsp ground cinnamon

1 large egg, beaten

1/2 C coconut oil

1 C greek yogurt

1/4 C water

2 C fresh berries (I used blueberries)

 

Preheat oven to 350 degrees and line a standard size muffin pan with paper liners

In a large bowl, combine flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

After all dry ingredients are combined, add the egg, oil, yogurt, and 1/4 cup of water and mix until combined. Then, gently fold in the blueberries.

Spoon batter into muffin cups, filling up to the top, and bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.

Cool before serving and enjoy!