Whole wheat and oat muffins are healthy and very satisfying. They are a little dense; hence eating a little as one is just enough to quench those unforgiving hunger pangs.
These muffins make an excellent healthy snack or breakfast for my family. My kids and I love them so much. I usually bake a big batch of these healthy muffins and freeze some for later since they can stay fresh for a while when frozen.
These whole wheat oat muffins are moist and full of flavor, yet they are eggless and dairy-free. They are proof that you can still enjoy muffins without necessarily adding eggs or dairy. You may not tell the difference between these muffins and those made with eggs and dairy.
Why are these whole wheat and oat muffins healthy?
I have used whole wheat flour, old fashioned or rolled oats, coconut sugar, and ground flaxseed in this recipe. Each of these ingredients contains vital nutrients that are healthy for the body.
The whole wheat Has high amounts of fiber, proteins, antioxidants, and minerals such as zinc, iron, and magnesium. It can significantly lower the risk of developing heart disease, high cholesterol, and reduce obesity.
Old fashioned/rolled oats
Old fashioned oats are lightly processed, which means that most of their vital nutrients are still intact. These oats are a good source of fiber (beta-glucan), proteins, healthy fats, antioxidants, vitamins, and minerals.
Oats are very satisfying and can help you lose weight by making you feel full for longer. Their high fiber content helps reduce LDL cholesterol and blood sugar levels in the blood.
Ground flaxseed is a good source of omega 3 fatty acids, fiber, and antioxidants suitable for the heart. It can prevent cancer and other cardiovascular diseases
Though it is still sugar, it is a healthier option for refined sugar. This sugar has a lower glycemic index and has some nutrients, such as fiber and minerals.
What do you need to make these whole wheat and oat muffins?
What can you substitute for eggs, dairy milk, and refined sugar?
You can replace table sugar with ground flax or chia seed, corn starch, vinegar and baking soda, unsweetened apple sauce, or ripe banana instead of eggs.
Dairy milk alternatives can be any plant milk suitable for baking, such as coconut, cashew, soy,milkadamia, or almond milk.
My recipe calls for coconut sugar, but you can use other alternatives with a lower glycemic index such as maple syrup, honey, stevia, or unsulphured molasses as sweeteners.
Can you make these muffins Glutten free?
Absolutely, you can replace whole wheat with any gluten-free flour options such as buckwheat or spelt. The muffins will still taste good.
You may also like: Homemade Almond milkPrint
Healthy Whole Wheat and Oat Muffins
These whole wheat and oat muffins are healthy and very satisfying. They are so delicious and do not take much time and effort to make.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 52 minute
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
1 ¼ cup whole wheat flour
¾ organic old fashioned oats
¼ cup grapeseed or any vegetable oil
1 ¾ non-dairy milk
2 tsp baking powder
¾ cup of coconut sugar /stevia
1 tbsp ground flax seed
3 tbsp warm water
½ tsp vanilla extracts
1 tsp ground cinnamon
1.Preheat your oven at 375 degrees Fahrenheit. Meanwhile, prepare the batter and the muffin tins.
2. In a medium bowl, make the flax egg by mixing the ground flaxseed with the warm water and let it stand for about 3-5 minutes.
3. In another large bowl, mix and combine well all the dry ingredients except sugar.
4. In another mixing bowl, add the coconut sugar, flax egg, oil, and milk. Whisk to combine the ingredients well.
5. Make a well in the dry ingredient bowl and add the wet ingredients a little by little as you whisk. Add vanilla extract and mix until you get the desired consistency. The mixture should be slightly thick but not too thick.
6. Use a non-stick cooking spray to spray the pan. Pour the batter into your muffin cups filling each with about ¾.
7. Bake the whole wheat oat muffins for about 20-25 minutes or until they are done.
You can test if your muffins are ready by inserting a toothpick into the center of the muffin. If the toothpick comes out clean, then the muffins are ready.
8. Cool these muffins for about 5 minutes in the muffin tin, then transfer them to a cooling rack for another 3 minutes before serving.
These muffins can stay fresh for 3-5 days in the freezer if stored in a clean airtight container.