Birdseed Muffins
Birdseed muffins are loaded with seeds and whole grains. They are wholesome and hearty, ready to take along on your next adventure!
Servings: 12 muffins
Ingredients
- 1 c (136 g) whole wheat flour
- ½ c (68 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ½ c (50 g) rolled or old-fashioned oats not instant oats
- ½ c (30 g) wheat bran (or substitute with an equal amount of wheat germ)
- ½ c (100 g) packed brown sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 c milk not very cold
- ⅔ c flavorless oil such as canola
- ⅓ c maple syrup
- ⅓ c (40 g) sunflower seeds preferably raw
- 2 tbsp flaxseeds whole or coarsely ground (grinding makes the omega-3 fatty acids more available to for bodies to absorb)
- 2 tbsp sesame seeds
- ½ c (80 g) moist, plump dried cranberries or raisins
Instructions
- Center a rack in the oven and preheat to 400℉. Line a a regular-sized muffin tin with cupcake papers or spray the cups with oil.
- In a large bowl, whisk together both flours, baking powder, salt, cinnamon, baking soda, oats, and bran. Stir in the brown sugar, making sure there aren't any lumps.
- In a medium bowl, whisk together the eggs, yolk, milk, oil, and maple syrup.
- Pour the liquid ingredients over the dry and stir with a flexible spatula until there are no longer any dry pockets of flour- be sure you get any hiding at the bottom of the bowl. Add all the seeds and the dried fruit and stir to incorporate. Divide the batter evenly among the muffin cups- it will fill them.
- Bake for 15-18 minutes, or until the muffins are peaked, golden, and a tester inserted into the center of a muffin should comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes, then pop the muffins out onto the cooling rack.
- Serve the muffins warm or at room temperature.
Storing:
- The muffins are best the day they are baked (be sure to try one while its still warm) but will still be delicious if kept covered and at room temperature for a 3 days. Or freeze the muffins in an airtight container for up to 2 months.