These delicious breakfast muffins pack a solid punch of protein and lots of delicious flavor. They’re filling and perfect for a quick bite to eat before starting your day.
Dear baking world,
Try saying “Lemon Poppyseed Whole Wheat Oatmeal Muffins” five times fast. It doesn’t matter because these muffins are fantastic. I am trying to eat healthier because a lot of the time I bake foods that really aren’t that good for you. I want to take my baking skills and start baking myself healthy things, like these. My plan is to save these and then freeze them as a breakfast item. They would be great warmed up and covered in peanut butter. (My classic go to breakfast is something whole wheat-y smothered in peanut butter. It’s my favorite.)
So how this idea come about? I saw this recipe at Cooking Light and I really thought that I could switch it up to my tastes. A few things I did: instead of using buttermilk, I used non-fat plain Greek yogurt for a shot of protein. Each muffin has 4 grams of protein, which is about 10% of your daily value. I would say that’s pretty good for a muffin! An egg has 6 grams of protein in it, so I would say you’re starting your day off pretty well with this muffin.
I used all brown sugar instead of half white and half brown because, admittedly, I only had brown sugar, but I think brown sugar tastes better anyways.
Use lots and lots of lemon juice to get that lemony flavor.
Major note while making muffins: do not over mix! When you add the wet ingredients to the dry ingredients, only mix until just moistened. This is because the “muffin mixing method” produces gluten extremely fast. Over mixing will yield tough cupcakes because you’re creating tough gluten networks. These networks are fun in bread, but unappetizing in muffins.
These muffins aren’t a fluffy, cake-like muffin. They’re a dense, heavy muffin. I personally think they’re delicious, especially based on their nutrition facts. I get some whole grains and protein and I’m eating a muffin. Basically, I’m tricking myself into eating healthy.
My plan is to eat these for breakfast for a few days. When they’re past about 3 days, I will cut them in half, freeze them and whenever I want a warm muffin, I will pop it the toaster. I’ve done this before and it works like a charm.
Enjoy this recipe!
- 1 cup whole wheat flour (about 4 3/4 ounces)
- ½ cup lightly packed brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups quick-cooking oats
- 1 Tbsp. poppy seeds
- 1 cup Greek yogurt
- 1/4 cup canola oil
- 1 large egg, room temperature
- 1 fresh squeezed lemon
- grated lemon zest
- 1/2 cup boiling water
- Optional topping:
- 12 Tbsp. coconut flakes (Sweetened or unsweetened)
- 2 Tbsp. brown sugar
- Preheat the oven to 375 degrees. Spray a cupcake pan with cooking spray.
- In a bowl, mix together the whole wheat flour, brown sugar, baking soda, salt. Whisk together. Then add the quick cooking oats.
- In a separate bowl, whisk together the Greek yogurt, oil, egg, lemon juice, and grated lemon zest.
- Add to the dry mixture. Mix until JUST MOISTENED.
- Add 1/2 cup boiling water. Let sit for 15 minutes.
- Meanwhile, mix together coconut and brown sugar.
- Separate the batter into 12 equal sized cups and sprinkle a Tablespoon of topping onto each muffin. This is optional! You could also just put a little brown sugar for a crunchy top.
- Bake for 20 minutes.
- Enjoy warm or the next day.