Flaxseed is my new healthy obsession. I have been trying to incorporate it in my baking and cooking whenever I can.
These muffins come together quickly, especially if you make mini ones. They are fantastic for breakfast on the go or a little mid-morning snack. They do taste best right after coming out of the oven as they are moist inside and crunchy on top, so I like to make a small batch (half the recipe) in the morning while everyone is still asleep. Otherwise, you can keep them in a sealed container in the fridge and microwave them for a few seconds.
Makes 30 mini-muffins or 12 to 15 regular muffins (based on a recipe in Cooking with Joy by Joy Bauer)
- 1 cup all-purpose flour = 120 g de farine type T55
- 1 cup old-fashioned oats = 80 g de flocons d'avoine
- ⅓ brown sugar (packed) = 65 g de cassonade
- ½ cup ground flaxseed or flaxseed meal = 50 g de graines de lin moulues (en magasins bio)
- 1 teaspoon baking powder = 1 cuillère à café de levure chimique
- 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
- ¼ teaspoon salt = une pincée de sel
- ½ teaspoon cinnamon = ½ cuillère à café de cannelle
- 8 oz. plain low-fat yogurt = 225 g de yaourt nature
- 1 egg = 1 oeuf
- 1 tablespoon canola oil = 1 cuillère à soupe d'huile de colza (ou autre huile neutre)
- 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
- 1 cup small blueberries or finely chopped strawberries = 140 g de myrtilles ou de fraises coupées en petits morceaux
- 1 tablespoon brown sugar + ½ teaspoon cinnamon = 1 cuillère à soupe de cassonade + 1 cuillère à café de cannelle
Preheat oven to 400°F / 200° C.
In a large bowl, combine flour, oats, flaxseeds, baking powder and soda, salt and cinnamon.In a separate bowl, combine yogurt, egg, canola oil and vanilla.
Stir into the dry ingredients and mix until well blended. Gently fold in the berries.
Spoon into greased or silicone muffin cups.
Sprinkle evenly with the cinnamon/sugar mixture.
Bake for about 10 minutes for mini muffins or 18 to 20 minutes for regular muffins.