L. R. Pumpkin muffins with flax and oat bran
(12)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
180g (1-1/2 cups) whole wheat flour45g (1/2 cup) ground flax seed110g (1 cup) oat bran188g (1 cup) sucanat or brown sugar 2 tsp. baking soda2 tsp. baking powder1 tsp. cinnamon 1 tsp. salt4 eggs2 cups cooked pumpkin2 T. oil1 1/2 cup buttermilk170g (1 cup) hershey's special dark chocolate chips
Directions
In a large mixing bowl, combine flour, flax, oat bran, sugar, soda, baking powder, cinnamon and salt. In another bowl whisk together eggs, pumpkin, oil and buttermilk. Mix wet ingredients into dry just until mixed. Stir in chocolate chips. Divide into 24 muffin cups.( they will be full). Bake at 400 for 16 to 20 minutes. Yield: 24 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 133.8
  • Total Fat: 5.1 g
  • Cholesterol: 35.4 mg
  • Sodium: 306.6 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.0 g

Member Reviews
  • CHARLOTTE_YEYE
     These are delicious! Healthfulness of bran and pumpkin with little hits of semi-sweet chocolate! I did replace the sugar with brown sugar and used only 1 egg - added a splash more buttermilk instead. Stayed together fine and were very moist. - 9/9/09
  • MCATALANO719
     Yuuuum! These are so good and super moist. Make sure you use some pam on the muffin tins to easily remove them. I couldn't find oat bran or flax seed at two grocery stores so I used 1.5 cups of old fashioned cooking oats instead. - 9/27/13
  • CD13686260
     Too sweet, spices unnoticeable, doughy/too moist. 2nd try changed as follows: 2tsp. cinnamon, 1/8 tsp cloves, nutmeg, ginger, & ½tsp of vanilla. Buttrmlk 1 1/8c, pumpkn 1 ¾c, & br sugar 2/3 c., flour 3/4c, oat bran 1 3/4c, 1/3c almond meal, 1/4c wheat bran, 2 eggs & 3 egg whites. Raisins, not chips - 2/23/13
  • 1STTOOHIASMOM
     replaced the chocolate chips with chopped cranberries as we have a family member who doesn't care for chocolate. Nice fall flavor mix! - 10/22/11
  • JSIMMON1
     45 g of flaxseed is listed as .5 cup but 180 g of flour (4 x as much) is listed as 1.5 cups?? Is this correct? Is it due to differing density? - 11/2/10

    Reply from LRUSSELLFAMILY (11/3/10)
    Yes, this is correct. I suppose the difference is density. Also the 180 of flour is for 1-1/2 cups.

  • AMIEEMARIE
     Moist, not-to-sweet, and hits the sweet spot without feeling unhealthy. I added 1/4 cup dessicated coconut, pumpkin pie spice, some protein powder, used rolled oats instead of oat bran, used BOTH raisins and chocolate chips, and used 1/4 cup maple syrup and 1/4 cup brown sugar. - 10/31/10
  • BEAMBABY
     I make these every two weeks and freeze them for my lunch. I put in 2 tsp of cinnamon an 2 tsp of cloves. Sometimes I omit the chips and add raisins. You would never know these are good for you. - 5/3/10
  • MOMOFPRE
     These were exceptionately delicious and I would serve them to anyone and not even tell them how healthy they are with the flax and oat bran in them. It also was just enough to curb that chocolate urge I had. Fantastic!!!!!!!!!!!!!! - 2/12/10
  • MARYKOVALSKI
     I used rolled oats processed to a fine flour in place of oat bran. It was a suggested substitute from an online source. The muffins were tasty and moist. I will be making them again. - 1/1/10
  • MELMARIN
     My family loves these, especially my 9 year old son. Thanks for the great recipe!!!! - 12/28/09
  • JUICYSWEETS
     these are to die for!!! - 12/10/09
  • THERESE2
     These are the best healthy muffins I have tasted!! - 11/30/08



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