Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : Makes 12 muffins
© Pernille Pedersen

How to Make It

Step 1    

Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

Step 2    

In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

Step 3    

Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

Make Ahead

The muffins can be stored in an airtight container at room temperature for up to 3 days.

Notes

One serving 226 cal, 30 gm carb, 11 gm fat, 1 gm sat fat, 4 gm protein, 2 gm fiber.

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