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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 241.9
  • Total Fat: 10.5 g
  • Cholesterol: 18.6 mg
  • Sodium: 369.7 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.1 g

View full nutritional breakdown of All Purpose Bran Flax Muffin calories by ingredient
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All Purpose Bran Flax Muffin

Submitted by: BUTIAMLETIRED

Introduction

This recipe is scripture in the kitchen at my store - versitile, healthy, lightly sweet, very filling, and of course tasty. Here I've put the default version, Blueberry Walnut, but you can substitute the blueberries for any fruit your healthy heart desires, and the walnuts can be substituted for raisins, chocolate chips, dates, etc. etc.

Ideas:
Raspberry Chocolate-Chip
Blackberry Fig
Orange almond raisin
Apple ginger walnut

JUST. GO. WILD.
This recipe is scripture in the kitchen at my store - versitile, healthy, lightly sweet, very filling, and of course tasty. Here I've put the default version, Blueberry Walnut, but you can substitute the blueberries for any fruit your healthy heart desires, and the walnuts can be substituted for raisins, chocolate chips, dates, etc. etc.

Ideas:
Raspberry Chocolate-Chip
Blackberry Fig
Orange almond raisin
Apple ginger walnut

JUST. GO. WILD.

Number of Servings: 12

Ingredients

    1 c. White Wheat Flour
    1/2 c. All-purpose Flour
    3/4 c. Oat Bran
    3/4 c. Ground Flax Seed
    1/2 tsp. salt
    2 tsp Baking Soda
    1 tsp. Baking Powder

    3/4 c. Packed Brown Sugar
    3/4 c. Plain Kefir or Yogurt
    1 tsp. Vanilla Extract
    2 tbsp. Vegetable Oil
    1 Egg

    2 c. Blueberries, fresh or frozen (or fruit of your choice)
    3/4 c. Walnuts (or other nut/raisin/chocolate, your choice)

Directions

Preheat oven to 375 degrees F.

1.) Combine dry ingredients in a small bowl, mix.
2.) Combine brown sugar and wet ingredients in a larger bowl, whisk until well mixed.
3.) Pour dry over wet ingredients, mix just until flour starts to dissapear.
4.) Fold in Blueberries and Walnuts.
5.) Fill muffin cups 3/4 way full (for small size)
6.) Bake at 375 degrees F for 20-22 minutes.

Yeild: 8 large muffins, 10-12 small muffins

Number of Servings: 12

Recipe submitted by SparkPeople user BUTIAMLETIRED.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I substituted the sugar with Agarve syrup, and had to use whole wheat flour since I was out of All Purpose Flour. I also mixed Wheat Germ and whole flax seeds in as well. I used fresh strawberries and these muffins are AMAZING. I love the yoghurt in it and the texture of the bran.
    - 4/20/09

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  • Incredible!
    3 of 3 people found this review helpful
    These are absolutely delicious. The batter is a little bit hard to scoop, but I used an ice cream scoop (the kind that you squeeze to release the scoop) and it worked great. I didn't have plain yogurt or walnuts, so I used peach yogurt and pecans. Also, I was able to make 24 small muffins. - 7/2/10

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  • Very Good
    2 of 2 people found this review helpful
    I really enjoyed this recipe, but had to add a little more yogurt to make the batter easier to manage. Delicious, and hard not to eat more than one! - 2/9/10

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  • Very Good
    2 of 2 people found this review helpful
    i like the versatility of this recipe. it was my 1st foray into "healthy" baking & i was pleasantly surprised. i added a little wheat germ & subbed wheat bran for oat bran because i was out & it turned out fine. adding a bit more yogurt than the recipe calls for makes the batter more manageable. - 7/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    The whole house smells wonderful as I sit here devouring these AMAZING muffins - the best I've ever made! I made 1/2 blueberry peach currant (used a mini peach yogurt), and the other 1/2 are Chocolate Cherry with Craisins thrown in. (Used a mini cherry yogurt + choc chips). TRY THESE TODAY!!! - 2/6/09

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  • mmmmmmmmmmmmmmmm. raisins instead of blueberries, okay not my fav but adding a little more yogurt meant they were still moist n yummy. - 10/25/10

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  • We had to add rice milk to the recipe because mixture was to hard. The recipe only made 12 small muffins. Plus, we had to eat two muffins to feel slightly full. Make sure you plan ahead to be eating two servings if you do your menu plans ahead of time. Yummy! - 3/13/09

    Was this review helpful?   yes  No