Good morning everyone!
I am so excited! This morning was my first morning getting out of bed pain free!!! I hope this is true, but I really feel like my body is doing an awesome job healing itself. Each day feels so much better. I even did some light stretching this morning. That felt really good. It must be all that wonderful food I am eating! Speaking of which….
Last night I set out to make super duper healing power muffins.
These muffins aren’t for the faint of heart.
I call them a power breakfast muffin because they pack a huge, and I mean huge, nutritional punch, giving you a great start to the day.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Flax & Oat Breakfast Power Muffins
Yield
6 power muffins
Prep time
Cook time
Total time
I call them a power breakfast muffin because they pack a huge, and I mean huge, nutritional punch, giving you a great start to the day. Just a heads up, these muffins were created before I dedicated to being plant-based only. They are not vegan.
Ingredients
- 1 ripened banana
- 2 tsp. Olive Oil
- 1 organic brown egg
- 1/4 cup non-packed brown sugar
- 1/2 cup freshly grounded flax seed
- 1/4 cup whole wheat flour
- 1/2 cup oats
- 1/2 tsp. baking soda
Directions
- Preheat oven to 350°F and grease 6 muffin tins.
- Mash banana into a medium sized bowl.
- Beat in oil, egg, and brown sugar.
- Grind 1/2 cup flax in a blender for a couple min.
- In a separate bowl, stir together the dry ingredients (Oats, grinded flax, whole wheat flour, baking soda).
- Add dry ingredients into wet and stir. Do not over mix.
- Add nuts or dark chocolate chips if preferred.
- Spoon into muffin tins. Bake for 15-20 min.
Nutrition Information
(click to expand)
With Earth Balance oozing off the side:
Eric’s muffin with chocolate chips:
These are not your typical sugar-laden muffins! That is why I think they are the perfect breakfast muffin, because who really wants something super sweet in the morning? Not me.
Now for the good stuff:
Nutritional Profile (per muffin):
200 calories
9 grams of healthy fats (from flax and olive oil!)
6 grams fibre
6.5 grams of protein
WOW!!!! Awesome.
Did I mention there is over 1 Tablespoon of flax PER muffin? That is a whopping 2.5 grams of Alpha-Linolenic Acid (aka Omega-3’s) per muffin!
I had two last night. :D
Maybe that’s what healed me overnight??? lol.
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Looky what I had to do:
Normally having a workout machine in plain view is a good thing. This week, not so much. Poor treadmill. It’s getting cold!! I feel like turning it on just to give it some love. haha. Sketchie likes sitting on it in the sun though.
(I can see this treadmill from my DESK! How is that for torture?!)
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Stay tuned for the Honest Foods contest giveaway at 4pm EST today!!!!! And the next contest announcement!
PS- We watched Gran Torino with Clint Eastwood last night. All I can say is WOW.
PSS- I am adding Honeymoon pictures to my wedding page. The honeymoon pictures are at the bottom of the wedding pics. Last night I did the first installment for Venice, and I will be adding cities over the next week or so. Check it out!
If you have only one smile in you, give it to the people you love. Don’t be surly at home, then go out in the street and start grinning ‘Good morning’ at total strangers.
~Maya Angelou
Wow! I made these muffins today and I can’t believe how awesome they are, even my hubby loves them! Thanks so much for the recipe :)
Hi, I made these muffins with my son (5 years old) and he was pretty excited with the results… made them in a mini muffin pan to make them even more fun for my little monsters.
They where awesome, we spread ours with a little apple butter….mmm good
Hi Angela!
This is the second recipe from your blog I have made in a week!
(I made the pumpkin cake)
With this one I used blueberries and mixed up ground chia and hemp seeds with the ground flax. The batter tastes great…will let you know how the actual muffins come out! Thank you!
I was looking for a muffin to bake for my boyfriend to deter him from buying a bran muffin at MacDonalds every morning (both to support his health and to remove his support from the MacDonalds corporation) and these sound great!
I am going to double the amount so I get twelve and I am going to separate the batter into three so I can try different flavours. I am going to try chocolate with fresh cherries; cinnamon, raisin, and apple; and orange zest with cardamom with almonds.
Yummy!
Also I am going to add a little bit of protein powder to each one, cut some of the sugar for stevia (which I don’t mind in baking as long as it is mixed with a sweetener), and chia for added protein, fiber, and healthy fats!
Very excited to try this out!!!!
Thanks for the wonderful recipe!
I doubled the recipe and made them twice now and cant seems to keep them past a day, without them disappearing. I am about to make a huge batch of them and freeze some. These are very yummy!
On my second batch I wanted to alter a few things to my taste. I replaced the sugar with 1/4 C. honey, and added 1/4 C. raisins, added 1/4 C. more oats, and eliminated the olive oil and added 1/2 of a banana. Delicious!
Thanks for the recipe!! It is a keeper.
Is there anyway to make these vegan?? I’m not sure what to substitute the egg with!
I haven’t come up with a good recipe to share yet, but I will do so if I have a successful batch!
You can sub the egg for apples sauce or mix flaxseed and water…apple sauce is way yummier though!
THESE ARE AMAZING!!!
I’m not sure what it is but I’ve only ever had two major cooking fails and both were recipes from this blog, these muffins and your Wheat Thin crackers. The muffins were dry and cardboard tasting, I added some raisins and apples to the recipe, I can’t see how that would have ruined them but perhaps it did. I think a boost to the wet ingredients would help make these more edible, if I try again I’d add some applesauce or plain yogurt to try and moisten them up.
Hey Melanie, I’m sorry to hear that. Both recipes have been reviewed really well so I’m surprised by your outcome. Did you make any changes to the recipes?
I made these, but used coconut oil instead of olive oil, agave (1/8th a cup) instead of brown sugar, and added coconut flakes (unsweetened) and 1/4th a cup of cocoa powder. They are awesome! Thanks for providing a base recipe to work from!
I also added some chia seeds because I didn’t have half a cup of flax.
They’re a perfect breakfast after a workout, and log in at 190 calories each! (I had two this morning!)
Thank you, again!
I just made these and was pleasantly surprised with how much I liked them. I am keeping this recipe for sure! I did add 1/2 tsp cinnamon. Very tasty spread with coconut oil, and so many great ingredients!
Angela, I have to give these a shout-out! They’ve become an absolute staple in my weekend prep-for-the-week routine. I’ve made them exactly as is (perfect), with various chia/nut/mini chip add-ins, with extra apples/pears I’ve had lying around, and with a variety of extracts and spices. I’m cooking for one and baking can be a bit overabundant, but the fact they’re muffins makes portions easy–and they freeze so well! For breakfasts, I pop one straight from the freezer to the microwave, add a hard-boiled egg, and I’m energized for hours. Having this in my repertoire over the past 9 months has been invaluable. So glad to have found your blog!
Made these today!
OUTSTANDING!
Definately my go to recipe for flax from here on in!
:-)
i was looking for a base muffin recipie and stumbled on your page ! going to make these today,, but have to buy baking powder, thank you
Hi, I tried this recipe last night. I have never baked muffins from scratch but thought I would try this reciepe since i love to cook and try new things. The only thing I changed or better yet added were the following: dash of pure vanilla exact, little bit of cinnamon, about 2 tablespoons of plain vogurt, walnuts and of course chocolate chips. They turned out amazing and very moist. Thanks for the reciepe!
My goodness these are good! I’ve probably made them about 10 times now, and each time they turn out fabulous. The funny thing is, I almost never follow this exact recipe, but I sub in all kinds of things. I’m actually surprised they still turn out decent! When I don’t have oats, I sub in bran flakes. Around this time of year, I sub in my homemade chunky organic applesauce and use that in place of the banana, along with some black strap molasses, ginger, cinnamon, and nutmeg. It’s the best fall breakfast muffin ever! This time was a weird one though, I had no oats and I wanted something cozy so I used my applesauce and the spices, and used a mix of bran flakes, multigrain cherrios, and instant brown rice. Again, they turned out great. I think the recipe is magic or something… Thanks a ton and take care! :-)
I made these with vegan egg replacement powder mixed with water. I halved the sugar and put a whole date in the middle. I wanted to add nuts too, but I forgot. Next time I’ll also try cacao like some of the comments suggested.
Could you use a cuisnart food processor to grind the flaxseed? Or a vitamin? Would the vitamin need the special “dry blade” to do this? Want to make sure I have the best outcome.
Also, sounds like these should be hand mixed vs making the whole thing in the food processor so as to avoid over mixing, right? Just want to clarify since you specifically mention to *NOT* over mix!
Thank you!
Just made these for the first time and followed the directions exactly.(added chocolate chips) Next time I am going to add nuts and replace some of the sugar with dates?! Also used flax instead of regular egg…could never tell the difference. Definitelyl will be making this again! Thanks!
Hey! Can i sub Almond Flour for the whole wheat flour? Or will this ruin the recipe?
Thanks!!
These are so good! I make them all the time and freeze them.