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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 115.7
  • Total Fat: 3.4 g
  • Cholesterol: 15.4 mg
  • Sodium: 181.8 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Flaxseed, Wheat, and Bran Muffins calories by ingredient
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Flaxseed, Wheat, and Bran Muffins

Submitted by: KIMBERK24
 Flaxseed, Wheat, and Bran Muffins

Introduction

High fiber, healthy breakfast muffin. High fiber, healthy breakfast muffin.
Number of Servings: 24

Ingredients

    1 C.flaxseed ground
    1 C whole wheat flour
    1 C. Oat Bran
    1 C. Brown sugar
    2 tsp. Baking soda
    1 tsp Baking Powder
    1/2 tsp salt
    2 tbsp. Cinnamon
    1 1/2 C. shredded Carrots
    2-3 Apples, cored and chopped up or shredded
    1/2 C. Chopped nuts (optional)
    1/2 c. Raisins (optional)
    3/4 C. 2 % milk
    2 Eggs, beaten
    1 tsp. Vanilla

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Directions

Mix flour, flaxseed, bran, sugar and dry ingredients together. Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients. Mix well. Stir together milk eggs and vanilla and stir this into batter until well moistened. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.
Makes 24 med muffins.
( freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work! )

Number of Servings: 24

Recipe submitted by SparkPeople user KIMBERK24.






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Member Ratings For This Recipe


  • Very Good
    100 of 101 people found this review helpful
    I substituted 2 egg whites for one of th eggs, used skim milk, used only 1/2 cup of brown sugar, and added currents. They were really good - I love getting all that flaxseed in - 2/1/09

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  • Incredible!
    78 of 78 people found this review helpful
    wow these were great!! I cut the brown sugar down to 1/2 a cup and they were still incredible!! My kids are begging me to make more!!!
    For those who are wanting to know what ingedients are covered in the nutrition count you can click the ingredients detail link in the nutrition box - 10/10/08

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  • 56 of 56 people found this review helpful
    These were fantastic. I've been passing them out to co-workers and family and everyone loves them. I substituted 1/2 cup applesauce for the apples and added 1/2 cup chopped fresh/frozen cranberries. - 3/11/08

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  • Very Good
    38 of 38 people found this review helpful
    I substituted 1/2 cup of the brown sugar for Splenda granules. I also used zucchini instead of carrots. I was surprised at how moist the muffins are, and tasty!! - 4/19/08

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  • Incredible!
    36 of 36 people found this review helpful
    OhMiGOSH! Dare I say this is even better than Bran Muffins! These are WONDERFUL! I love the texture and taste. I did add 1/2 tsp. nutmeg. - 8/27/07

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  • Incredible!
    34 of 34 people found this review helpful
    Wonderful muffins. I used rolled oats instead of the bran (which I didn't have). They do tend to stick to the paper - no doubt because of the lower fat content. - 4/3/09

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  • 26 of 28 people found this review helpful
    Quick note - according to the nutritional breakdown, only 3/4 cup flax meal is included, not 1 cup. (12 Tbsp total - 1/2 Tbsp per each of 24 servings) - 7/12/09

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  • Incredible!
    22 of 22 people found this review helpful
    These are the best muffins! Added pineapple to them also. So many fruits that you can add or change -- entire family was fighting over them. Now we double the recipe & freeze some. - 8/7/09

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  • Incredible!
    22 of 22 people found this review helpful
    These are excellent! I added some Wheat Germ, protein powder, and a pear! A new favorite! - 6/30/09

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  • Incredible!
    22 of 22 people found this review helpful
    Mmmm Good! My husband and I love this muffins. When we need just a few more calories and a few fat grams we reach for these. We freeze them and take them out 2 at a time. I am ready to make some more in a few day. - 3/17/09

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  • Very Good
    20 of 20 people found this review helpful
    i didnt have oat bran, so i used wheat bran, subbed 1/2 the brown sugar with splenda, and used 2 mashed bananas instead of the carrot/apple/raisens, since it's what i had on hand. my 2 year old loved them, his picky friend did as well, and so did my husband! i'll continue to make this! - 7/15/09

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  • 20 of 20 people found this review helpful
    I make these when I travel and I eat 2 for breakfast with some juice. I use 7/8 cup of honey in place of the b. sugar. You have to reduce the milk by 3 tbl. so they aren't so wet. Use flax and water in place of the eggs. So delicious and use your imagination! - 7/14/09

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  • Very Good
    19 of 20 people found this review helpful
    Pretty good! I added 1/2 cup of OJ because it just seemed way too dry even going into the muffin pan. I'd make it again. - 4/9/09

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  • Good
    19 of 19 people found this review helpful
    a muffin with good potential. I think I might add some molasses and grated ginger to pick up the taste a bit. It is a nice moist muffin that is lightly sweet and nutty - 2/4/08

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  • Very Good
    18 of 19 people found this review helpful
    I omitted the sugar and added 1/2 cup of Splenda. In lieu of carrots, I added shredded zucchini. I made 18 rather than 24 muffins. They were delicious. - 4/6/09

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  • 18 of 19 people found this review helpful
    These are wonderful! Its hard to believe they are actually healthy. I used a mix of dried fruit (blueberries, cranberries, raisins). I will definitely be making these again. - 3/23/08

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  • Incredible!
    18 of 19 people found this review helpful
    I thought these muffins were amazing! Very flavorful & moist (be sure not to over bake) Even my friends and family loved them. Very healthy and a great and easy way to start the day or have as a snack! - 2/21/08

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  • 17 of 17 people found this review helpful
    Very good and moist. I also substituted several ingredients; eggbeaters for the eggs, Splenda brown sugar blend for the sugar, applesauce for the apples and Crasins for raisins. I will definitely make this recipes again. - 8/5/09

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  • 17 of 17 people found this review helpful
    My kids and I made these muffins last night. We loved them. To make things a little tastier for my kids I added carob chips. They look and tast like chocolate chips. They never knew the difference. - 2/20/08

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  • 16 of 17 people found this review helpful
    Use 1/2 the brown sugar and use skim milk instead. It decrease the fat and calories significantly. Lots of possibilities for substitutions though. - 7/14/09

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  • 16 of 16 people found this review helpful
    Fabulous! I like them with dried cranberries instead of raisins. Will also try substituting dried cherries - 3/20/09

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  • Incredible!
    15 of 15 people found this review helpful
    These are some damn good muffins. I did half splenda half brown sugar, used crushed bran flakes instead of oat bran, and used half a jar of applesauce (i didn't have any apples around). They are very moist and the kids like them as well - 11/29/09

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  • Incredible!
    15 of 15 people found this review helpful
    I made these great tasting muffins and everyone that tasted them said they really liked them as did I...one thing just a little "spray" of liquid I can'T Believe It's Not Butter...is an added little bonus....they ARE good!!! - 10/14/07

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  • Incredible!
    14 of 14 people found this review helpful
    These are delicious. I used just 1/2 cup brown sugar and I used craisins (no nuts). I also used 1% milk and they came out fine. I used 1 cup of finely chopped carrot and chopped the apples with their skin for added nutrional value. My recipe calculated to 89 calories. - 9/27/09

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  • Incredible!
    14 of 14 people found this review helpful
    Definitely a great recipe. It just takes me too long to put it together, so it is only occasional at our house. Freezes well. Great to share with friends trying to move toward health.
    (BTW I use chopped dates instead of raisins!) - 9/23/09

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