Flaxseed, Wheat, and Bran Muffins

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 Flaxseed, Wheat, and Bran Muffins

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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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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

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
    103 of 104 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!
    81 of 81 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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  • 62 of 62 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
    42 of 42 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!
    37 of 37 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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