Bran Flax Muffins Recipe
These spicy muffins are loaded with fiber and flavor. Oat bran and flax seeds along with carrots, raisins, apples and nuts make a healthy difference here.
Whole wheat flour joins oat bran, flaxseed meal, and applesauce for a less-guilty version of delicious pumpkin muffins.
Ready in just 30 minutes, these bran muffins are full of the good stuff--whole wheat flour, wheat bran, and flax, plus applesauce for added moisture!
This was quite possibly the most INDESTRUCTIBLE MUFFIN EVER!!! I was rushed through the grocery store and completely forgot to get the flax seed and the oat bran, but I really wanted these muffins badly this morning. So I substituted wheat germ for the flax seed, ground up my own oats for the oat bran and sub'd 1 cup vanilla soy milk for the skim milk (dairy allergy in the family) and did not add nuts (nut allergy here also). The cook time was actually 25 minutes, not 15-20 like the recipe states. My 6 yr old, 3 yr old and 18 mo old loved them and begged for more! I love it because without the nuts they are only 3 WW pts per muffin and these are some sizable muffins. Definitely a keeper muffin recipe. Maybe next time at teh store I will remember to get the ground flax seed.
Maybe I'm just used to chopping things fast, but this was so fast and easy to throw together. I made it after the dinner was in the oven, and had enough time to put these in for the last 15 minutes. They turned out awesome. I cut the recipe in half, and just filled the cups for normal muffins, got 12 out of it (just clearing the top of the papers). Also we didn't have oat bran and substituted whole wheat flour - I worried over that but shouldn't have. We also used half ground flax seeds and half whole, enjoyed the texture more. As was said, this is a keeper!
Bran lends a nutty flavor and makes these sweet indulgences a little more healthy.
These were really good! I'm a health nut, so I made the following alterations: Used whole-wheat flour instead of all-purpose and 1 cup of honey to substitute the brown sugar. My arm was tired enough after grating the carrots, so I decided to chop up the apples and that worked out awesome. I loved having the little chunks of apple in the muffin; it added some extra texture. I also didn't feel like running out to the store to pick up some ground flax seed, so I used 3/4 cup of wheat bran instead and they turned out amazing. They are so moist, healthy and delicious. Thank you so much for the post Jane!
These are a great and very healthy muffin. I made some adjustments: No oil- not neccesary. This recipe is from the back of a bag of flaxseed and they omit the oil in it. I used 1.5 cups of shredded carrots Used wheat bran instead of oat bran- didn't have any on hand Most important: I used whole wheat flour instead of all purpose- does not make a huge difference, perhaps a tiny bit more dense. I made 12 medium sized muffins and put the rest of the batter into a round cake pan and frosted it with some leftover cheesecake frosting for a sweet treat-- tastes like carrot cake and delicious!!