Claire Saffitz Makes Breakfast Muffins | Dessert Person

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is more affordable.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is healthier but pricier, while all-purpose flour is a cost-effective substitute.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a more economical option.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a healthier nut option, while sunflower seeds are less expensive.

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, combine whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, whisk together maple syrup, milk, eggs, and melted coconut oil until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in chia seeds, sunflower seeds, pumpkin seeds, and walnuts gently.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

Allow muffins to cool completely before serving or storing.

Enjoy warm or at room temperature, perfect for breakfast or a snack.

Cooking Techniques

Spice Level:

Allergens