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  1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

  2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

  3. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

Make Ahead

The muffins can be stored in an airtight container at room temperature for up to 3 days.

Notes

One serving 226 cal, 30 gm carb, 11 gm fat, 1 gm sat fat, 4 gm protein, 2 gm fiber.

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