Healthy breakfast muffins

There are probably hundreds of different yet similar recipes of muffins. Here’s my version of it. I use this base with rolled oats, ground flaxseed and chia seeds to make a healthy portable breakfast option. The only thing changes about it is what kind of nuts I use. 

Ingredients:

1 cup whole wheat flour

3/4 cup rolled oats

1/4 cup ground flaxseed

1/4 cup sugar (Sometimes I skip sugar as a whole and let chocolate chips be the only source of sweetness)

1 tsp espresso

1 tsp baking powder

1/4 tsp salt

1 large egg

1/2 tsp vanilla extract

1/2 cup milk

1/2 cup heavy cream

1/4 cup butter

1/2 cup chopped nuts

1/2 cup chocolate chip

Preheat the oven to 350 F. Grease a muffin tin and leave it aside.

In a large bowl, whisk together dry ingredients (flour, oats, flaxseed, sugar, salt, baking powder, and espresso). Make a well in the centre of the bowl and add egg, vanilla extract, butter, milk, and cream, mixing until the batter is evenly incorporated. Stir in the chocolate chips and nuts.

Divide batter evenly between baking cups. Sprinkle a few oats on top (or chocolate chip). Bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.

Ready.

Enjoy 🙂

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