Refrigerator Seed Muffins

January 30, 2024

01 / 30 / 2024
fridge seed muffins

Refrigerator Seed Muffins

Yield: 24 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 cup spelt flour
  • 1 cup almond flour
  • 2 cups bran
  • 1⁄2 cup ground flaxseeds
  • 1⁄2 cup chia seeds
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp unrefined sea salt
  • 1 cup manuka honey
  • 2 whole eggs beaten + 1⁄2 cup liquid egg whites
  • 1 1⁄2 cups organic or almond or rice milk
  • 1 cup water
  • 3⁄4 cup coconut oil, melted
  • 1 Tbsp vanilla paste
  • Optional: 1 cup mixed chopped dried figs, raisins, or other dried fruit


    1. Combine all dry ingredients in one large bowl.
    2. Combine all wet ingredients in another bowl. Mix well.
    3. Add wet ingredients to dry ingredients and fold until just combined. Do not over mix. If the batter is too dry add more milk or water until batter is slightly runny.
    4. Fill prepared muffin cups with batter and bake at 425 ̊F for 15 minutes or until just done.
    5. Store remaining batter in covered air-tight container in refrigerator.

Tosca Reno

Author, columnist, motivational speaker, reality TV star, radio personality, consultant, mother and wife, Tosca Reno has been inspiring millions with the Eat Clean™️ Diet series and sharing the success she's had with weight loss and Clean Eating.


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