Chocolate Oatmeal Flaxseed Muffins

Since the beginning of January, my baking habits seem to be circulating around one central theme—breakfast. When I pull out the flour and sugar early on Saturday morning, scones and muffins are the first items swirling about my mind. Perhaps it should not come as a surprise to me that cookies and cakes are pushed to the side for a simple treat that can accompany a plate of bacon and eggs. With dozens of ingredient variations on my favorite recipes just a cupboard away, I could not resist baking and sharing just one more breakfast recipe with you.

I stand by the claim that everyone loves a good muffin.

Recently at work, a coworker brought in a couple dozen muffins from a nearby bakery to share. Since I began baking a few years ago, I have rarely gone out of my way to buy baked goods that I can easily make for myself. Along with chocolate chip cookies, good old fashioned muffins make that list. I grabbed the nearest over-sized blueberry muffin and took a bite. To put it quite simply, I was disappointed. The muffin was much more like a mislabeled cupcake—too sweet, with blueberries that looked and tasted nothing like the fruit I adore.

When did store bought muffins fall so far?

Feeling the desire to right the wrongs of bakers past, I turned on the oven and got to work, creating my vision of what a muffin should be. Muffins hold a place as a sacred breakfast treat to me. They ought to be lightly sweetened, with enough sugar to satisfy the taste buds, but never enough to mistake it as a cake. Muffins should be driven by a hearty texture and filling personality. A good muffin should have a healthy nature, but be delicious enough to deceive yourself into believing that you are eating dessert.

These whole grain muffins, with chocolate chunks and a hint of espresso, will do just the trick.

Chocolate Oatmeal Flaxseed Muffins have a complex texture and compelling flavor. The muffins are made with a combination of whole wheat flour, ground flaxseed, and rolled oats, which give a nutty, chewy texture to the final product. The muffins are not very sweet, with just a hint of brown sugar and sweetness from chocolate, but if you do prefer a bit more sugar, you can do as my boyfriend does and drizzle the muffins in a bit of maple syrup before taking a fork after them. A few chocolate chunks and a hint of espresso powder give the muffins all the flavor they need. This is a healthy and hearty alternative to the breakfast "cupcakes" out there.

One Year Ago: Rosemary Sea Salt Crackers and Grapefruit Cake with Grapefruit Buttercream
Two Years Ago: Italian Breadstick Popcorn

Chocolate Oatmeal Flaxseed Muffins

Yields 1 dozen muffins

1 cup (120 grams) whole wheat flour
1/2 cup (53 grams) ground flax meal (or you can substitute all-purpose flour, if desired)
1/2 cup (40 grams) old fashioned or rolled oats
1/3 cup (66 grams) brown sugar, packed
1 teaspoon espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup (60 ml) vegetable oil
1 cup (235 ml) milk
1/2 cup (85 grams) chocolate chunks

Preheat oven to 350 degrees F (180 degrees C). Grease a muffin tin or line with baking cups.

In a large mixing bowl, whisk together the flour, flax meal, oats, brown sugar, espresso powder, baking powder, baking soda, and salt. Make a well in the center of the bowl and add the egg, vegetable oil, and milk, mixing until the batter is evenly incorporated. Stir in the chocolate chunks.

Divide batter evenly between baking cups, filling each 3/4 full. Sprinkle a few oats on top, if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Serve with a small pat of butter or spread of peanut butter.

Comments

[Belinda @themoonblushbaker]

I have recently turned quick bread baker since starting Uni and these muffins will fill the gap for breakfast. I hate muffins and breads out in the convince stores, way too sweet like you said. Also have you seen the ingredient list? it is chemical bomb.
Thanks for the recipe and as always the beautiful photography

[Leanne]

These look so delicious! I often put flax in my chocolate chip pancakes to make myself feel better about indulging in them, but this sounds healthier! I'm gluten free, so I will have to experiment a bit with substituting for the wheat flour, but I'm excited to try.

[Andrette]

You're beautiful just as you are. You created happiness with your baked goods. Jesus loves you!

[Anne@The Cooking Campaign]

I agree, I just can't eat store bought muffins anymore. They just taste all wrong. And seriously, no one can say no to a good muffin.

[Sarah]

Blarg! I totally agree about the mislabeled cupcakes! If I had a dollar for every time someone argued that muffins and cupcakes are the same thing, I'd have about 5 dollars, and I'd still be really annoyed. There is nothing like a homemade muffin, fresh and warm out of the oven.

[ruzielle]

Hello!

lovely post, what Jennifer Weiner book did u get the quote from?

[Kristin Rosenau]

Ruzielle-- The quote is from Jennifer Weiner's book, Good in Bed.

[Marta @ What should I eat for breakfast today]

Oh I love a good muffin as well, especially for a breakfast. And I had a similar experience with muffins from a bakery. It wasn't my dream come true :) Your look delicious plus it's with chocolate.

[sue/theviewfromgreatisland]

I love a little decadence with my healthy muffins!

[Hari Chandana]

Wowwwwwwwwww... Looks so gorgeous and delicious.. Love it.. Happy to follow your space :)

[The Bearfoot Baker]

They look delicious! Gorgeous photo!!!

[Kara]

These look delicious. I also love that Jennifer Weiner quote. :)

[CateyLou]

These look like the perfect breakfast - some good nutrition with a bit of chocolate thrown in :)

[Rosie @ Blueberry Kitchen]

Your muffins look so good and your photos are just gorgeous!

[Jen L | Tartine and Apron Strings]

I'm totally waking up extra early if I know these will be around for breakfast! Gorgeous images, as usual!

[Marcela]

I'm vegan and would like to know if I can use nut milk and flax egg instead? I'm worried the batter won't raise. any thoughts are appreciated

thank you.

[Kristin Rosenau]

Marcela-- I'm actually lactose intolerant, so I used almond milk and it turned out deliciously. I think a flax egg will work just fine (especially since there is already 1/2 of ground flaxseed in the muffins). Just don't forget the baking powder! The muffins are a little on the denser side already from the grains, but I think they should turn out fine with your substitutions. Let us know how they turn out!

[Amber :)]

These look so good! I love your recipes! I'm seriously addicted to your dark chocolate oatmeal! I eat it every morning! Yum!! Thanks for all the yummy recipes!! :)

[Gourmantine]

Beautiful photos and I wholeheartedly agree with your muffin philosophy :)

[Diana]

I was in a baking mood the day I saw this post and tried the recipe out that very night. I used whole wheat pastry flour and subbed a mashed banana + a couple tablespoons of maple syrup for the oil and sugar. They turned out great, better even than I expected! Definitely a hearty muffin, and not sweet, but still not too dense surprisingly. Very good for a breakfast or snack, they keep you full for a long time. I skimped on the chocolate but could have used more- or, raisins or coconut might be good too for a bit more sweetness since too. I think it's a mark of a good muffin recipe when you can make lots of substitutions and it still turns out!

p.s. I am loving your health-leaning recipes lately. My own baking has been turning in the same direction, and I'm always trying to find ways to add in whole grains, reduce refined sugar, etc. (Though I'm not saying I don't love the beautiful things you can make out of the magical combo of butter & sugar... mmm) Thanks for your ideas on how to satisfy that baking urge and create healthied-up treats that still taste good!

[The Kitchen Boudoir]

Now these are muffins I would love to wake up to! I can just imagine how well they would go with my morning Americano...

[Nancy @ gottagetbaked]

What a fantastic quote from Jennifer Weiner. It sums up my feelings perfectly, although I wouldn't confine myself to muffins. As for this recipe, I need to make these asap. I love that there's no butter and that you used whole wheat flour and ground flax. This totally counts as a health food, right?

[Alanna]

Oh my gosh - these sound like the muffins of my dreams: healthy, hearty, and chocolatey! The photographs are just stunning. Can't wait to make them. :)

[WP]

I stumbled upon your page when I was looking for the recipe for honey butter cream. I must say that I love your posts and can't stop reading them. The recipes are great and so is the photography. Thank you!

[Random]

There's no cocoa?

[Donna]

Soooo good! They just popped out of the oven and I've scarfed one down. Thank you for the recipe. Only change was adding 1/4 cup chia seeds, and walnut oil instead of veg. I am wondering if cocoa is missing tho? Your photos appear much darker than mine.

[Kristin Rosenau]

Donna-- There is actually no cocoa in the recipe. The flaxseed I was using was quite dark, as is the espresso power and chocolate chunks. Depending on where you source your ingredients can have an effect on the final product. I hope they still tasted wonderful!

[Lisa]

I finally got around to baking these. They are very good. Exactly what I was looking for at breakfast. I used unsweetened coconut milk, and they turned out great.

[Priya]

Made these muffins and love them ! the choc. chunks( I used choc chips though) bring the perfect amount of sweetness to the muffins.Thank you.

[Lakshmi]

Thanks for sharing, I have tried these out several times and they turn out amazingly delicious!

[Erica S]

Delicious! I can't wait for my husband to get home and chow them all down so he gets some fibre in his diet.
Thank you for the wonderful recipe.

[Chloe]

I made these last night and they were absolutely delicious - always looking to make food a bit more heartier and healthier for you - these were the perfect mix!

[Tera]

So so so delicious. Not too sweet and full of flavor. I had some leftover chopped almonds that I added to the top, which I would do again. The clean-up on these was super easy too - just a few dishes to do afterward. My kids really love these - they're a quick and easy breakfast.

[Hayley]

These are our favourite muffins! I've made them 4 times now and each them they get eaten up in less than 3 days!

[Alice]

I just made these with a flax egg, rice milk and some potato starch cause I only had about 50g of whole wheat flour...I'm playing around with vegan baking in order to consume less animal products and well, I call this a success!!! So moist, having one right now spread with a bit of tahini...I think I love you.