Coconut Almond Flaxseed Muffins!! Packed with omega-3’s, fiber and ingredients you can feel food about, these Coconut Almond Flaxseed Muffins are the perfect breakfast or on-the-go snack!
My name is Alice and I’m a muffin top eater. Yes, I admit it. I used to just eat the top of the muffins and then give the rest to my husband to finish. I can’t help myself. . for crumb top muffins, all the good stuff is on top. Come on, you’ve done it before too. I know I’m not alone here. And why do people love eating muffins tops but not having one? Wait, don’t answer that. We all know the answer to that question.
And that brings me to why we are here today.
Healthy muffins you guys. Coconut Almond Flaxseed muffins to be exact.
The beauty of a muffin is that you can fill these gems with ingredients that are good for you and everything is packaged and baked in a perfect sized muffin. A portable meal or snack. I love it.
I packed these babies with whole wheat flour, flaxseed meal, raw flaxseeds, old fashioned oats, applesauce, shredded coconut, plain yogurt, dried cranberries and almonds.
The star ingredients being the flaxseed meal and the raw, whole flaxseeds. Why you might ask? Because I don’t think enough of us know about the amazing health benefits of flaxseeds. We’re talking omega-3 essential fatty acids, lignans and fiber. And don’t let the tiny, unimposing size of the flaxseed fool you.
Packed inside every teeny, tiny seed is a mountain of nutritional benefit. Most of us don’t consume nearly enough omega-3’s, and eating flaxseeds is an easy and tasty way to get these essential fats into your diet!
Are you trying to eat healthier this year? Or simply looking for a great, new muffin recipe? Well, this is it my friends. These muffins are not overly sweet and packed with everything good. And this recipe is super simple and all you need is one mixing bowl and you’re set. Because I don’t know about you, but the last thing I want to be doing while my muffins are in the oven baking is washing a bunch of dishes. One bowl, no stand mixer required.
And, when it came time to devour these muffins, I ate the entire thing. Bottom part and all.
Coconut Almond Flaxseed Muffins
Ingredients
- 1 1/2 cups Bob's Red Mill whole wheat pastry flour
- 1 cup Bob's Red Mill flaxseed meal
- 1 tablespoon Bob's Red Mill raw whole flaxseeds
- 1 heaping cup Bob's Red Mill old fashioned rolled oats
- 1/4 cup sweetened shredded coconut
- 3/4 cup light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 eggs
- 1/4 cup applesauce
- 1 cup low-fat plain yogurt
- 1 teaspoon vanilla extract
- 1/3 cup sliced almonds + more for sprinkling on top
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 350 degrees and spray a muffin pan with non-stick baking spray or fill with paper muffin or cupcake baking cups. Set aside.
- Using a large sized mixing bowl, mix together the whole wheat pastry flour, flaxseed meal, flaxseeds, old fashioned rolled oats, shredded coconut, brown sugar, baking soda, baking powder, salt and cinnamon.
- Add in the eggs, applesauce, yogurt and vanilla and mix until just combined. Do not over mix. Add in the almonds and dried cranberries and mix one more time.
- Fill each muffin cup about 3/4 full. Sprinkle on almonds over each muffin and bake for 20 to 25 minutes, or until golden brown and a tester inserted comes out clean. Let the muffins cool in the muffin pan for at least 20 to 30 minutes before removing (if you did not use paper liners).
Disclosure: This is a sponsored post in partnership with Bob’s Red Mill. Thank you for supporting me in working with brands that I use and love. As always, all opinions expressed here are 100% my own.
Annie @ ciaochowbambina says
January 14, 2015 at 7:18 amWe’re taking a car trip this weekend and these muffins will be a perfect snack for the road! Loving how jam-packed with healthy goodness these are!
hipfoodiemom says
January 14, 2015 at 8:20 amThanks so much, Annie!!! I hope you do make them!!! they are seriously so good!! have a great road trip!
Jess @ whatjessicabakednext says
January 14, 2015 at 7:24 amThese muffins look delicious, Alice! Love the coconut and almond flavour. Yummy!
hipfoodiemom says
January 14, 2015 at 8:21 amThanks so much, Jess!!! I was so pleasantly surprised with these muffins. . perfect with my morning coffee!!
Jen @ Baked by an Introvert says
January 14, 2015 at 7:36 amYou’re hilarious, Alice! Eating too many muffin tops will give you a muffin top, I have proof. I need more healthier muffins like these in my life. So much goodness is packed into these!
hipfoodiemom says
January 14, 2015 at 8:19 amhaha, I know Jen, right?!!! I was going to add . . something about portion control but then I thought, well, that’s common sense. . we all know that! so yes, healthy or not, too much of anything is not a good thing . . thank you so much, Jen!! 🙂
Sarah | Broma Bakery says
January 14, 2015 at 8:05 amHealthy muffins are the BEST. For some reason, their texture makes me much more excited to eat the whole muffin and not just the top!
hipfoodiemom says
January 14, 2015 at 8:19 amHi Sarah!! yes, totally agree with you!!
Shashi at Runninsrilankan says
January 14, 2015 at 8:21 amI love that you sneaked in ALL that goodness into these muffins!
I am a muffin top eater myself! I need to just get the muffin top pans!
hipfoodiemom says
January 14, 2015 at 8:23 amShashi, with these muffins, you’ll want to eat the entire thing!!! 🙂
Maria|Pink Patisserie says
January 14, 2015 at 8:39 amI used to eat only the tops too! These look so delicious and definitely worth eating the whole thing. I love virtuous eating that doesn’t feel like it. 🙂
Christina @ Whip This Up says
January 14, 2015 at 8:57 amI love that these aren’t super sweet, and they’re pretty low-fat, too! I’m on the hunt for the perfect healthful muffin, so these are going on the list!
Nicole ~ Cooking for Keeps says
January 14, 2015 at 9:04 amI’ve never cooking with flaxseed before???? I clearly am missing out, because I reallllly need to get me some of these healthy muffins!
Jolena @TheRubyKitchen says
January 14, 2015 at 10:02 amI eat the bottom first and save the top for last. Best way to eat a muffin!
marcie says
January 14, 2015 at 10:40 amYour love for muffin tops reminds me of the episode of Seinfeld…you know it right? 🙂 These muffins are beauties, and I love all of that whole grain goodness in them! What a way to start the day. 🙂 Pinned!
Shinee says
January 14, 2015 at 10:43 amYum! Healthy versions are always welcome. 🙂
Kelly says
January 14, 2015 at 10:50 amI usually go for the muffin tops and save the rest for my husband too haha 🙂 Love all the healthy goodies from Bob’s Red Mill that you jam packed into these muffins! They look so soft and delicious and the perfect way to start the day!
Cheryl says
January 14, 2015 at 10:58 amHahahaha that is a genius idea.. giving the scraps to the husbands to finish! Muffin tops are clearly the best, and everyone knows it. I think I need to make these, because I’m so blah about food right now.. and these look so easy to take with and nourish the ol’ body! Lovely
David @ Spiced says
January 14, 2015 at 11:10 amAlice! These muffins look incredible. I think I have got all of the ingredients in my cupboard already…and I wouldn’t be surprised if these make an appearance in my kitchen this weekend. I love the flavor combo here! 🙂
Absolutely Tara says
January 14, 2015 at 11:13 amThese look great. I might make a big batch and freeze them, so I can pop them into my kid’s lunches for the day. This is my new strategy for feeding them healthfully with our busy schedules. Make big batches of healthy treats, freeze them into individual servings, and then heat them up or pack them when needed. Thanks for sharing.
http://absolutelytara.com
Kristine @ Kristine's Kitchen says
January 14, 2015 at 11:16 amYou’ve packed these muffins with so much nutrition, Alice! I bet they have an amazing texture and they are just gorgeous! Pinned!
Mira says
January 14, 2015 at 11:25 amMuffin top-my favorite part to the muffin! Love the healthy ingredients! These muffins look fantastic! Pinned!
Tori@Gringalicious.com says
January 14, 2015 at 11:25 amI love using flaxseed in baking and I really don’t do it enough. These are so my kind of muffins!
Lisa @ Healthy Nibbles & Bits says
January 14, 2015 at 11:40 amOh my gosh, we are totally of the same mind in linking muffin tops!! Once at a party, I popped off the top of a muffin and left the stump on the plate. One of my friends noticed it a while later and said, “Who did this?!” I was too embarrassed to admit that it was me!
So many yeses to healthified muffins! I’ve been sneaking in more flax seeds in my breakfasts lately, and tucking them into muffins is such a great idea!
Zainab says
January 14, 2015 at 1:06 pmYou had me at coconut AND almond!! But really the flaxseed sealed the deal. Love me some healthy muffins for on the go!! Will have to try this soon.
Gayle @ Pumpkin 'N Spice says
January 14, 2015 at 1:41 pmMuffins tops are the best, though I would definitely eat this entire muffin! I love the addition of flaxseed in here, Alice! I definitely need to start adding that into my muffins. And the coconut and almond combo sounds delicious! Pinned!
Anna @ Sunny Side Ups says
January 14, 2015 at 3:46 pmTotally agree about the muffin top being the most amazing part! But I’m definitely going to be eating the whole muffin with this recipe! I love all the healthy goodness packed inside! Just delicious! 🙂
Alice says
January 14, 2015 at 5:02 pmThere are some seriously good ingredients here and (believe it or not,) I’ve been reading up on lactation recipes (lol, funny I know!) Your ingredients & recipe listed here are sure to give me a boost, especially as I know they’re going to be darn tasty to boot!
Medha @ Whisk & Shout says
January 14, 2015 at 6:01 pmLove your presentation! Those sliced almonds on top look beautiful. Coconut + almond are two great flavors 🙂
Liz says
January 14, 2015 at 8:58 pmAnd with all those healthy Omega 3 Fatty Acids, I’ll take two, please! They look wonderful, Alice!
Jersey Girl Cooks says
January 14, 2015 at 10:01 pmI am putting these muffins in my breakfast rotation. Perfect for the kiddos to grab and go.
Julianne @ Beyond Frosting says
January 14, 2015 at 11:20 pmI knew immediately that I adored you because your outfit was awesome, you were so friendly and I secretly knew you were a muffin top eater, just like me!
hipfoodiemom says
January 15, 2015 at 1:58 pmJulianne!! hahha, you are so sweet!!! I hope we can all see each other again this year!!!
Liz @ Floating Kitchen says
January 15, 2015 at 6:53 amReading this all I can think about is that Seinfeld episode. Too funny. But yeah, the top is definitely the best part!
Kelley @ Chef Savvy says
January 15, 2015 at 8:10 amI love using flax seeds it’s got tons of protein and fiber! Love the addition of coconut to these muffins.
Mir says
January 15, 2015 at 8:50 amLove these muffins, Alice! And I’m with you on the muffin tops. That texture on top is just so irresistible!
Jocelyn (Grandbaby cakes) says
January 15, 2015 at 10:08 amI’m so strange too. I just eat the tops of muffins because I think the top is more fluffy for some reason. Gosh who really knows. I need help! But these look lovely. I love adding flaxseed to my smoothies so maybe I should try them in my muffins.
Chris @ Shared Appetite says
January 15, 2015 at 2:32 pmWait, so what you’re saying is… I can eat muffins AND be healthier?!?! This is why I love Hip Foodie Mom. You’re awesome! Pinning 🙂
Nagi@RecipeTin Eats says
January 15, 2015 at 3:03 pmI’m a muffin top eater too!!! Can you believe there is a store here in Sydney that sells JUST muffin tops?? I wonder what they do with the bottom?!!
Marissa | Pinch and Swirl says
January 15, 2015 at 3:10 pmOh yeah, I’m all about the muffin top – except when it’s poking out of my jeans! 😉 Remember that Seinfeld episode??
These muffins look absolutely delicious, Alice!
Thalia @ butter and brioche says
January 16, 2015 at 2:26 amI definitely need to get my hands on some flaxseed so I can make these healthy muffins. They look delicious Alice.. and being healthified muffins, are even better too.
Joanne says
January 16, 2015 at 6:34 amNow these are muffins worth breakfasting on! And I love how you gave the tops a little something special. I usually save my tops for last since they’re the best part and all!
olivia+-+Primavera+Kitchen says
January 16, 2015 at 7:33 amOh Gosh I feel healthier just looking at this muffins. Great recipe! I’ll take five, please!
Sarah@Whole and Heavenly Oven says
January 16, 2015 at 11:29 amMuffin tops are TOTALLY the best part of a muffin, so no judging there! Especially in a muffin as healthi-fied and gorgeous as these are! I seriously love all the grain-y goodness you packed into these little guys! Hello, weekend munching!
Vicky says
January 16, 2015 at 12:59 pmI’ve recently found out that I’m allergic to flaxseed, any ideas for substitutions for this recipe? Other than the flaxseed this recipe sounds amazing.
hipfoodiemom says
January 16, 2015 at 3:21 pmHi Vicky, sorry to hear that. . the flaxseed meal and raw whole flaxseeds were the stars of this recipe. . providing the good omega-3’s and fiber etc . . so, my apologies, no subs. . maybe look for a plain coconut almond muffin recipe? I’m sorry!!
Karen+|+joyfuldinners says
January 16, 2015 at 1:32 pmWith this – you’ll make a baker out of me! My husband is begging me for more healthy choices, mostly at breakfast but my daughter loves muffins. This will be perfect. She’ll never know it’s healthy because she loves coconut. One bowl? I’m in. Thanks!
sue|theviewfromgreatisland says
January 16, 2015 at 4:03 pmI’m a muffin top, bottom, AND middle eater — these look amazing, and I have tons of flax seeds in the cupboard just waiting for a recipe like this!
Allie | Baking a Moment says
January 16, 2015 at 4:23 pmI wouldn’t want to stop after eating the top either! These look fantastic. I love the almond coconut flavors and all the good-for-you ingredients you’ve packed into these gorgeous muffins 😉
Jess @ whatjessicabakednext.com says
January 17, 2015 at 10:02 amThese muffins look AMAZING! Love the coconut and almond- yummy!
Amanda says
January 17, 2015 at 1:20 pmI can’t wait to try these muffins, delicious!
Martina says
January 17, 2015 at 6:17 pmFor more “healthier” side I would switch sweetened coconut to unsweetened, first you save some calories and second you get a much better taste of coconut … I just bought organic shredded coconut from Amazon, even cheaper then regular.
hipfoodiemom says
January 17, 2015 at 7:17 pmHi Martina,
I wanted the muffins to be slightly sweet, a very subtle sweetness. . the sweetened shredded coconut helps with this but yes, thank you so much for your comment!! 🙂
meredith says
January 17, 2015 at 7:04 pmdo I have to use the Bob’s Red Mill products or can I use store brands like Wegmans or what ever other brand they have?
hipfoodiemom says
January 17, 2015 at 7:20 pmHi Meredith, yes, you can use any brand. . I do however recommend Bob’s Red Mill products for taste and quality. Thank you for the comment!! Let me know how you like the muffins! 🙂
Meredith says
January 17, 2015 at 8:08 pmIs flaxseed meal the same as ground flaxseed?
hipfoodiemom says
January 17, 2015 at 8:43 pmyes. . are you planning on grinding your own?
Meredith says
January 17, 2015 at 10:40 pmNo we just keep ground flax seed in our house. My mom puts it on cereal and yogurt I put it in smoothies, pancakes and other things but I got a bag anyway! Made the muffins tonight and I like them a lot. Although they are a little dry. I followed the recipe exactly. And is the batter supposed to be a little stuff/gooey like bread dough sorta? Is there anything I can change to make them a little more moist? I think next time I’ll add some wild blueberries and maybe even some walnuts and a few mini chocolate chips!
hipfoodiemom says
January 18, 2015 at 12:09 amHi Meredith, oh I’m sorry to hear that!! What kind of applesauce and yogurt did you use? Not completely sure what you mean by gooey but no, not as thick as bread dough. The batter had a slight thickness to it but it was still like cake batter if that makes sense. Not sure what happened but the applesauce and the yogurt help the moist factor. Next time, you could also add some milk. Again, I’m sorry they came out a little dry. 🙁
Meredith says
January 18, 2015 at 1:22 amFor some reason it won’t let me reply in the tread but anyways I used chobani plain Greek yogurt and Wegmans brand Macintosh apple sauce (ended up getting the regular kind instead of the no sugar added that way I can eat the leftovers… Most no sugar added apple sauce I have had is so bland) I guess it wasn’t as thick as bread dough but I’m not sure how else to describe it… It was thicker than cake batter and I guess a little thicker than or similar to a quick bread (haven’t made any in a while so I kind of forget what it’s consistency is like) such as banana or zucchini bread batter if that makes sense. I like them and my mom likes them too I’ll be making them again. How much milk would you suggest adding. I have skim milk and unsweetened coconut almond milk on hand all the time and usually use the coco almond milk in baking, cereal, pancakes, eggs, smoothies, waffles just about anything but drinking it!
hipfoodiemom says
January 18, 2015 at 8:18 amHi Meredith, I would not use skim . . I would use whole milk or maybe 2% . . but maybe just a couple tablespoons? that might help make them a bit more moist. . and even though baking with Greek yogurt is usually fine, I’m not completely sure with this recipe since I used plain non-fat yogurt for this recipe. I just looked this up and found this: “On the other hand, if you’re using a recipe designed for regular yogurt, Greek yogurt may be too thick. In this case, thin the Greek yogurt with a little milk.” http://everydaylife.globalpost.com/greek-yogurt-vs-plain-yogurt-baking-34942.html so maybe it was the yogurt? Thanks so much for trying the recipe!! I hope you continue to come back and visit! 🙂 Happy Sunday!
Julie | This Gal Cooks says
January 18, 2015 at 7:53 amYou just reminded me – I need to pick up some more flax seeds! I love to throw them into muffin and granola recipes. Totally digging these muffins, Alice! And that topping, oh my!
Meredith says
January 18, 2015 at 11:50 pmThank you. I will try regular yogurt next time! And maybe unsweetened coconut with some agave for sweetness. My mom makes these oatmeal cups that are really yummy so both those and the muffins are a good healthy yummy on the run breakfast!
jillian says
January 19, 2015 at 7:26 pmThese look really good…question re:flaxseed…I have read in a number of places that they have to be ground to get the health benefit, otherwise they just go right through whole…am I misinformed on this? thanks
hipfoodiemom says
January 19, 2015 at 8:44 pmHi Jillian, I’m not a health dietician but can just forward you what I have on the Bob’s Red Mill site: http://www.bobsredmill.com/brown-flaxseeds.html These seeds can be eaten whole, or sprouted or ground to make their vital nutrients available to the body. Hope this helps! I use both ground flaxseed meal and raw, whole flaxseeds in these muffins.
jillian says
January 19, 2015 at 9:18 pmthanks so much for your follow up on this and now I have learned some new info on flax
Dan says
June 5, 2015 at 8:44 pmCan’t wait to try these. I have a question, why low fat yogurt and not regular yogurt?
hipfoodiemom says
June 5, 2015 at 10:52 pmHi Dan! It’s just a preference. . that’s the kind of yogurt I always bake with. You can use regular yogurt for sure! I hope you like these! Please let me know how they turn out!
Dan says
June 16, 2015 at 10:26 pmThanks! Here are my muffins https://instagram.com/p/4A3uvCr0L2/
hipfoodiemom says
July 15, 2015 at 5:23 pmHey! I just saw this!! The muffins look great!!! thank you for sharing!!
Dan says
June 16, 2015 at 10:25 pmThanks! Here are my muffins https://instagram.com/p/4A3uvCr0L2/
Maria says
July 15, 2015 at 4:05 pmIf I don’t have whole flax, would you suggest substituting with more ground or chia seeds? Trying to use what I have in my pantry.
hipfoodiemom says
July 15, 2015 at 5:26 pmhi Maria! yes, using more ground flaxseed meal would work just fine!! I hope you try the recipe! Please let me know how you like the muffins!
Deanna says
July 15, 2015 at 6:58 pmHi there. These muffins look great, but we recently kicked added sugar to the curb in our house (no added or artificial sweeteners in the house). Any ideas for a substitute for the brown sugar? I would probably sub 2 bananas for the eggs and use Greek yogurt (plus some unsweetened vanilla almond milk) instead of the yogurt, just because that’s what is in the fridge right now. Thoughts?
hipfoodiemom says
July 15, 2015 at 7:47 pmHi Deanna, you should look into Swerve: http://www.swervesweetener.com/about-swerve/ “Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar! Made from a unique combination of ingredients derived from fruits and vegetables, Swerve contains no artificial ingredients, preservatives or flavors.”