Molassy Oat Flax Muffins

Start your day on a wholesome note with these Molassy Oat Flax Muffins—soft, hearty, and packed with nutritious ingredients to fuel your morning. Made with a blend of rolled oats, whole wheat flour, and ground flaxseed, these muffins are naturally sweetened with rich molasses and a touch of brown sugar for a deep, caramelized flavor. A hint of cinnamon adds warmth, while the combination of dairy or plant-based milk keeps them tender and moist. Perfect for meal prep, these fiber-rich muffins are easy to make in just 35 minutes and are freezer-friendly for grab-and-go convenience. Whether enjoyed as a healthy breakfast or a midday snack, these muffins offer a balance of flavor and nutrition that’s sure to please.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup rolled oats
• 1 cup milk (dairy or plant-based)
• 2 tablespoons ground flaxseed
• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.5 cup molasses
• 0.25 cup brown sugar
• 0.25 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a medium bowl, combine the rolled oats and milk. Let the mixture soak for 10 minutes to soften the oats.

Step 3

While the oats soak, whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.

Step 4

In a separate bowl, whisk together the molasses, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.

Step 5

Once the oats have finished soaking, stir them into the wet mixture until smooth.

Step 6

Gradually add the wet ingredients to the dry ingredients, gently stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.

Step 8

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

Step 9

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	837.1 grams (837.1g)

Amount per serving	% Daily Value*
Calories	2317

Total Fat 78.30g	100%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 35.40g
Cholesterol 216mg	72%
Sodium 2403mg	104%
Total Carbohydrate 367.10g	133%
Dietary Fiber 24.30g	87%
Total Sugars 167.90g
Protein 50.70g	101%

Vitamin D 148IU	740%
Calcium 829mg	64%
Iron 21mg	118%
Potassium 3665mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 8.5%

Carbs: 61.8%