Lunch With Loni

Just another weblog

(Not) My Mom’s Muffins October 13, 2013

Filed under: Uncategorized — lonislens @ 1:44 pm

Nope, not my mom’s muffin recipe…this one is apparently from The Pioneer Woman’s mom!  I love that these can easily become the “kitchen sink” go-to breakfast muffin recipe that you can alter depending on what you’re in the mood for or have on hand.  Peanut butter/banana/chocolate chip?  Sure!  Dried apricot/cranberries?  You betcha.  These are very moist thanks to the applesauce and banana, and don’t have butter or oil in them.  My first time venturing into flax seed territory and I was quite happy.

  Original Recipe Located At:

 (Not) My Mom's Muffins

(I use silicone muffin liners that are slightly smaller than regular size cupcake liners, so these are a bit smaller/shorter.)


  • 1 cup Whole Wheat Flour
  • 1/2 cup All-purpose Flour
  • 1/4 cup Ground Flaxseed/flaxseed Meal
  • 1 cup Regular Oats
  • 1/2 cup Packed Brown Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 cup Walnuts, Roughly Chopped (I omitted nuts as not everyone I was making them for is a nut fan.)
  • 1/2 cup Raisins (I substituted cranberries, as usual!)
  • 1 cup Buttermilk
  • 1 whole Egg
  • 1 whole Banana, Peeled And Mashed With A Fork
  • 1/2 cup Applesauce
  • 1/4 cup Molasses
  • Extra Buttermilk As Needed For Thinning


Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.

Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.

I recommend letting the batter sit for 5-10 minutes before baking.  The oats soak up some of the liquid and they seem to bake “up” more (this picture is from one where the batter didn’t sit, the second batch was taller) and I prefer the consistency.  If you want more “chew” to them, then don’t do that. 


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