Flaxseed, Wheat & Bran Muffins variation

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 150.3
  • Total Fat: 5.8 g
  • Cholesterol: 26.3 mg
  • Sodium: 282.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.6 g

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


Introduction

This is a variation on KIMBERK24's recipe using Almond Milk & less sugar. This recipe is higher in calories due to larger muffins~only 16 to KIMBERK24's 24. This is a variation on KIMBERK24's recipe using Almond Milk & less sugar. This recipe is higher in calories due to larger muffins~only 16 to KIMBERK24's 24.
Number of Servings: 16

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 first 8 ingredients together in a large bowl. Mix next 4 items in a separate bowl. Mix carrot/apple mix into the dry mix. Whisk the Almond milk, eggs & vanilla together in a separate bowl & then mix them with the remaining ingredients. Divide batter into 16 muffin or mini loaf wells. Bake at 325F for 30-35 minutes.

Makes 16 muffins at 151.7 Calories each & Lactose-free.

Number of Servings: 16

Recipe submitted by SparkPeople user CHARITYCYCLIST.