Honey Oat Muffins

After tasting these Honey Oat Muffins, I would never have guessed they are sugar-free and primarily whole-grain. Yum and yay!

Honey Oat Muffins
Adapted from Food & Wine magazine via Fogg Road Kitchen

3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup honey
1/2 cup buttermilk
1/4 melted butter
1/4 cup canola oil
2 large eggs
optional toppings: pumpkin seeds, chopped walnuts or pecans, oats, raw sugar

Preheat the oven to 375 F. Butter the cups of a muffin pan, spray them with cooking spray, or line with paper muffins cups.

In a large bowl, whisk all the dry ingredients: oats through the salt. In a smaller bowl, whisk the wet ingredients: honey through eggs. Make a well in the center of the oat mixture. Pour the honey mixture into the well and mix gently with your whisk until just combined (mixing too long will toughen the muffins).

Spoon the batter into the prepared muffin cups. Top with any of the optional toppings you desire. Bake in the center of the oven for about 13-18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out mostly clean, with some moist crumbs. They overcook easily, so check often.

Let the muffins cool in the pan for about 5 minutes, then remove from pan. Serve warm, with butter and honey, raspberry jam, or cream cheese.