Healthy Poppy Seed Muffins with Oat Flour
Submitted by whitelinehomer
Healthy poppy seed muffins with whole wheat flour, oat flour, and yogurt. Low-fat recipe uses egg whites and almond extract for tender, nutty muffins in 30 minutes. Easy breakfast.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThese wholesome muffins pack whole grains and protein without tasting like health food.
Oat flour (just blitz rolled oats in your food processor) adds a tender, cake-like crumb that never feels heavy or dry.
Nonfat yogurt and egg whites keep them light while delivering moisture and structure, and a generous splash of almond extract brings out the nutty sweetness of the poppy seeds.
Ready in just 30 minutes from start to finish, they’re the grab-and-go breakfast that actually keeps you full until lunch.
Kitchen Tips
- Make oat flour by processing quick-cooking rolled oats in a food processor until fine and powdery
- Don’t overmix the batter (stir just until combined) or muffins will turn out tough instead of tender
- Adjust almond extract to taste (start with 1 teaspoon, add up to 1½ teaspoons if you love strong almond flavor)
- Bake just 14 to 16 minutes and test with a toothpick (overbaking makes whole grain muffins dry)
Ingredients
Directions
Combine dry ingredients.
Combine wet ingredients.
Combine wet and dry ingredients.
Bake in muffin pan using either nonstick spray or papers.
Bake at 350℉ (180℃) for 14 to 16 min. Yield: 8 -10 muffins.
Note: If you can’t get oat flour than just run some quick cooking rolled oats (the ones that cook in 1 min.) in your food processor until very fine.
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