Blueberry Flax Seed Muffins

1SHARES
Blueberry Flax Seed Muffins

4.5 of 5 (245)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.7
  • Total Fat: 1.6 g
  • Cholesterol: 16.3 mg
  • Sodium: 320.9 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Blueberry Flax Seed Muffins calories by ingredient
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Introduction

Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well!
Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c blueberries
    1 c quick oats
    1 c lowfat buttermilk
    1 c whole wheat flour
    1 t baking powder
    1/2 t baking soda
    1/4 t cinnamon
    1 t salt
    1 whole egg
    1/4 c unsweetened applesauce
    3/4 c brown sugar



Tips

Make a batch on them on the weekend for a quick and tasty breakfast. Serve with a piece of fruit and a glass of low-fat milk.


Blueberries are full of antioxidants and fiber. Buy organic when possible, and when they're in season, freeze them in large batches for use throughout the year. You can use frozen blueberries in this recipe, but thaw them and reserve the juice (use it in a smoothie or add to a glass of water for a treat).


NOTE: Be sure to grind the flax seed to get the full health benefits. Your body can't break down whole flax seeds, and they pass through undigested.


Watch the video here.


Directions

Preheat oven to 375F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

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Member Ratings For This Recipe


  • Incredible!
    69 of 70 people found this review helpful
    These are the most awesome muffins I have ever tasted. They are flavorfull and satisfying. I used egg beaters instead of the egg and Splenda brown sugar blend instead of brown sugar which lowered the calorie and cholesterol content. I will definetly make these again and again.... - 8/23/09

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  • Incredible!
    36 of 37 people found this review helpful
    Very tasty, I did find them a little sweet. I didn't have buttermilk so I added a little lemon juice to my low fat soymilk. Will definitely make them again. I will also try them with raisins and / or nuts. - 9/4/09

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  • Incredible!
    29 of 30 people found this review helpful
    These were very good! Amazing actually. I got 14 and filled the tin plenty full. I did not unthaw the blueberries and they turned out just fine. More like a dessert than a breakfast treat. I will probably cut sugar down and maybe substitue with apple juice concentrate instead. Too much sugar mmm! - 9/10/09

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  • Good
    20 of 21 people found this review helpful
    Thought these muffins were tasty and the kids really enjoyed them. The texture of these was a bit gummy (I guess from the oats) and they were really sweet. I'll probably make them again with less sugar and will try it without soaking the oats first. - 8/26/09

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  • Incredible!
    19 of 19 people found this review helpful
    I made these as mini muffins. I divided them up in pairs and put in snack bags and froze them and so now I just pull out a bag to thaw in the fridge overnight and they make great grab items! A hit with the whole family! We learned how to make these at the Spark Your Life Convention in Cincinnati. - 10/11/09

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  • 18 of 20 people found this review helpful
    Fabulous with Splenda, Egg Beaters, and soy milk w/lemon juice. Sure doesn't feel like I'm dieting! - 9/15/09

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  • Incredible!
    17 of 18 people found this review helpful
    The best muffins I've had in a long time! I made them with the exact ingredients listed here and they will be made many times in my home! Awesome muffins Meg! - 9/18/09

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  • Very Good
    14 of 14 people found this review helpful
    Scrumptious! I also used the Splenda brown sugar blend and added 1 tsp. of pure vanilla extract. My recipe made 13 muffins...104 calories each...wonderful!!! - 4/29/12

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  • Incredible!
    13 of 13 people found this review helpful
    Really easy to make and taste great. They don't taste like a low fat alternative.
    I also increased the apple sauce and used stevia as a substitue for the brown sugar to drop the calories further. - 2/3/11

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  • 13 of 13 people found this review helpful
    I made them this morning, and really enjoyed them. Know the grandkids will enjoy this weekend. Thanks!! (I, too, got 12 instead of 14) - 9/3/09

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  • Incredible!
    10 of 10 people found this review helpful
    I REALLY LIKE THEM, HIGH FIBER, MOIST, THEY'RE ALMOST PERFECT! THANK YOU. - 9/15/09

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  • Incredible!
    8 of 8 people found this review helpful
    Excellent! Even my picky husband gave 2 thumbs up. - 8/5/09

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  • Very Good
    7 of 7 people found this review helpful
    Yummy... Finally found a "healthy" blueberry muffin that has taste! Thank You Chef Meg! - 2/10/12

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  • Very Good
    7 of 7 people found this review helpful
    VERY GOOD!! Made this last weekend and I am looking forward to making them again this weekend. I also used Splenda Brown Sugar and I thought it turned out fantastic. Give them a try!! - 9/23/09

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  • Incredible!
    7 of 8 people found this review helpful
    My husband and I both loved these. They're very grainy, moist and delicious. I will absolutely make them again. - 9/8/09

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  • 6 of 8 people found this review helpful
    my muffin pan was for only 12, so i made 12 servings instead of 14. i just made these. my son thought i was cooking cinnamon rolls from the way they smell. they look great can't wait until they cool to taste. - 8/22/09

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  • Good
    5 of 6 people found this review helpful
    Good, but lacking in yumminess. Next time (& there will be a next time) will add a bit of lemon zest. And I cooked them 5-7 minutes longer than recipe suggested. - 2/5/11

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  • O.K.
    5 of 6 people found this review helpful
    something was missing...it wasn't bad tasting, but it was...missing something. - 4/1/10

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  • Incredible!
    4 of 4 people found this review helpful
    Really good! I used still frozen blueberries so I had to bake them an extra 5 minutes--but they came out perfect and not too sweet. So glad to have something without artificial sweeteners. - 7/29/13

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  • 4 of 4 people found this review helpful
    I made them with cranberries! They were so good that it was hard to eat just one. I froze them so I can pop them in the microwave one at a time! - 2/8/13

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  • 4 of 9 people found this review helpful
    I will definitely try them. - 9/11/09

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  • Incredible!
    3 of 3 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/21/13

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  • Very Good
    3 of 3 people found this review helpful
    Don't where everyone is coming up with they only got 12, thats what the serving size says. Any way I made them with mixed frozen berries (didn't thaw) and mixed the oats in with the dry ingredients, used just egg whites (2) instead of whole egg. Thought they where good. - 1/29/13

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  • 3 of 6 people found this review helpful
    How do I add one of these to my nutrition tracker? - 3/11/12

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  • Good
    3 of 3 people found this review helpful
    Very healthy tasting muffins, not too sweet. I didn't have buttermilk so I used regular skim milk. Next time I will try with buttermilk. - 12/30/11

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  • Very Good
    2 of 3 people found this review helpful
    Our whole family enjoyed these. - 9/9/09

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  • Very Good
    2 of 3 people found this review helpful
    Yum! Very tasty muffins. I also got 12 instead of 14 out of the recipe. I can't wait to surprise my boyfriend with these. :-) - 8/23/09

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  • 1 of 1 people found this review helpful
    Just wondering if chia or hemp seeds have been tried. I don't have flax seeds and I'm looking for recipes to use the hemp and chia seeds I do have. - 9/14/16

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  • Good
    1 of 1 people found this review helpful
    Nice recipe! I have never made blueberry muffins so this was a nice one to try! Red flax worked well. - 7/28/16

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  • Incredible!
    1 of 1 people found this review helpful
    These muffins were very easy to make and very tasty. I made them exactly as the recipe is written and they were a great addition to our breakfast! - 5/1/16

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  • Incredible!
    1 of 1 people found this review helpful
    OMG! I love this muffin so much. YUM! - 3/18/16

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  • 1 of 1 people found this review helpful
    These muffins sound good. I love that they are a healthier version. - 2/27/16

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  • 1 of 1 people found this review helpful
    Having technical problems. I did a makeover for this recipe and it saved but is the original recipe. Will try again. - 9/24/15

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  • Incredible!
    1 of 1 people found this review helpful
    So moist and flavorful. I used frozen wild blueberries, and used 1/2 buttermilk and 1/2 skim milk. I had one for my bedtime snack because I couldn't wait for breakfast. I will definitely make these again! - 9/19/15

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious & moist! I did not have applesauce, so I used fat free Greek yogurt instead, and used palm sugar for the brown. They were very moist, so I froze them once they cooled so they didn't go bad.
    They taste so much better than typical "healthy" food. - 8/4/15

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  • Incredible!
    1 of 1 people found this review helpful
    Very Good!! I didn't have buttermilk so used the 1 C milk, 1 T vinegar substitution. I also didn't soak the oats, just included them with the dry ingredients and folded all together. These will be in the rotation! - 3/1/15

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  • Incredible!
    1 of 1 people found this review helpful
    These were really good. I used skim milk with a teaspoon of vinegar instead of buttermilk, Truvia brown sugar blend, and frozen blueberries. I didn't have time to thaw them so I just put them in the batter frozen. It just makes the muffins a little purple, but didn't seem to affect them otherwise. I - 2/26/15

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  • Incredible!
    1 of 1 people found this review helpful
    I LOVE these muffins and my husband requests them ALL the time! After making them countless times I have tweaked the recipe to fit our taste (more cinnamon, less sugar, no flax, and a splash of vanilla. I also still found them dry/gummy so added 2 smashed over-ripe bananas). Perfection! - 2/16/15

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  • Incredible!
    1 of 1 people found this review helpful
    Really like these. Very tasty and moist! - 2/10/15

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  • Incredible!
    1 of 1 people found this review helpful
    I love bluberries - 11/7/14

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  • Incredible!
    1 of 1 people found this review helpful
    A favorite go to recipe for Blueberry muffins. - 10/14/14

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  • Very Good
    1 of 1 people found this review helpful
    I used a large 6 count muffin tin with this recipe which was perfect for this amount. These muffins are very yummy. I did not have buttermilk and used regular milk and did not have quick cooking oats only the regular and still got a great result. - 9/14/14

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  • Incredible!
    1 of 1 people found this review helpful
    I LOVE these healthy muffins! I mixed the flaxseeds in the batter and added another 1/3 cup blueberries. Excellent!! - 8/10/14

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  • Very Good
    1 of 1 people found this review helpful
    Delicious - 6/16/14

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  • Incredible!
    1 of 1 people found this review helpful
    AWESOME! And they are hearty too- with a cup of almond milk (unsweetened) and some fruit I was good to go all morning. These will be a great staple to keep in the freezer too when short on time or need a quick snack. - 2/28/14

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  • 1 of 1 people found this review helpful
    Theses were pretty good- I left out the baking soda by mistake! Next time I'll be sure to include it and they will be bigger. - 2/25/14

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  • Incredible!
    1 of 1 people found this review helpful
    These came out great! I put the flax seeds in the batter, as well as on top. I used paper liners. Here is my picture of them:
    http://photos-ak.sparkpeople.com/nw/1/4/
    l1442557856.jpg
    - 2/23/14

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  • Incredible!
    1 of 1 people found this review helpful
    I made these today to have with my gal friends tomorrow. They are sooo moist and tasty. I definitely will be making them again. I followed the recipe exactly. - 2/7/14

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  • 1 of 1 people found this review helpful
    I made this recipe exactly as the Spark People cookbook states. These are amazing and I want to try with lemon zest next time. Also am thinking a good combo would be dried cranberries soaked in water for 10 mins and orange zest. - 1/15/14

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  • Incredible!
    1 of 1 people found this review helpful
    DELICIOUS! I can't tell the difference! I used 1/2 dark brown sugar. - 1/5/14

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  • Very Good
    1 of 1 people found this review helpful
    I mixed the flax seed into the batter rather than top, added raisins - 11/4/13

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  • Incredible!
    1 of 1 people found this review helpful
    Thank you, Chef Meg! I'm making these for the second time! I am wheat intolerant and exchanged the wheat flour for barley flour and only used 1/4 cup of brown sugar. Two Tbls of flax and 1/2 cup of applesauce made them still very yummy! - 10/10/13

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  • Very Good
    1 of 1 people found this review helpful
    Pretty good
    - 10/7/13

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  • Incredible!
    1 of 1 people found this review helpful
    I made this on the weekend and they are, indeed, awesome. I made the mistake of directly substituting a brown sugar blend without reading the instructions so, of course, my muffins were way too sweet. I will definitely be making these regularly now that I have corrected MY mistake. - 9/23/13

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  • Incredible!
    1 of 1 people found this review helpful
    These are super! Very moist-I usually put butter on muffins, but these really didn't need it! From reading the reviews, I used just 1/2 Cup Splenda and 1/2 tablespoon blackstrap molasses (since I didn't have brown sugar), and they were plenty sweet. - 9/14/13

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  • Very Good
    1 of 1 people found this review helpful
    Mine turned out a little dense, though in the picture they look light and cakey, so I probably overmixed or something. Still, they were tasty and the fresh blueberries were delicious! - 9/13/13

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  • Incredible!
    1 of 1 people found this review helpful
    wow these are the best blueberry muffins I've ever made or eaten. I LOVE them. I didn't have the buttermilk so I used 1/2 c fat free half and half and 1/2c 1% milk, I used an egg white instead of a full egg, and I used cinnamon instant oats. I also mixed in the flax instead of putting it on top. YUM - 8/15/13

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  • 1 of 1 people found this review helpful
    These are REALLY good!! I mixed the flax seed in with the dry ingredients. - 7/22/13

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  • Very Good
    1 of 2 people found this review helpful
    I liked this. Also very similar to Chef Meg's Berry muffin - 7/17/13

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  • Incredible!
    1 of 1 people found this review helpful
    Divine! I had no FLAX or MILK in the house so I substituted with french vanilla yogurt and wheat germ and they are a goooooooood time! - 7/16/13

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  • Very Good
    1 of 1 people found this review helpful
    Quick and easy to make. I used rolled oats (not quick oats) and as other members suggested, used Splenda brown sugar blend. They came out very tasty and the texture was good, too. - 7/16/13

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  • 1 of 1 people found this review helpful
    How much ground flax meal would equal 1 TBSP flax seeds? I buy ground flax meal instead of the whole seeds. - 7/15/13

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  • 1 of 1 people found this review helpful
    Sounds great! I will make some this weekend. - 7/15/13

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  • Incredible!
    1 of 1 people found this review helpful
    The blueberry are awesome and I also tried adding raspberries and cut up strawberries to the blueberries - Fruit explosion! Awesome. I used brown sugar Splenda as well. - 7/13/13

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  • Incredible!
    1 of 1 people found this review helpful
    I made these for breakfast today, only I used the Splenda brown sugar instead. It is an easy and delicious recipe! - 7/13/13

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! My sister and my husband both loved them. I even enjoyed them cold :) I will be making these again! - 7/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    These muffins are incredibly delicious. I did not have applesauce and substituted 1/2 cup of additional blueberries. This recipe makes the best muffins you have ever eaten, including those with 3 times as many calories. - 7/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    Make these often. Keep them in the freezer fot when I am on the go or busy around the house - 7/4/13

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  • 1 of 1 people found this review helpful
    looks good! - 7/1/13

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  • 1 of 1 people found this review helpful
    i tried these for guests and they enjoyed them so much. They had no idea that what they were eating was actually a pretty healthful muffin. I plan to keep making them often. - 6/29/13

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  • Very Good
    1 of 1 people found this review helpful
    I went exactly by the recipe. Very easy to make. What I liked about these muffins is that I did not have to use artificial sweeteners. Makes for a good snack as well. - 6/26/13

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  • Very Good
    1 of 1 people found this review helpful
    Very good for a go to breakfast when you are in a hurry! - 6/17/13

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  • Incredible!
    1 of 1 people found this review helpful
    Very good
    I also made a batch with cherries - 6/3/13

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  • Incredible!
    1 of 1 people found this review helpful
    I did a Makeover on this recipe today because I am Gluten Free. Wow! What a great recipe. I upped the cinnamon to 1 T and exchanged the wheat flour for gluten free all purpose and added 1/2 tsp of xanthan gum, used gluten free quick cooking oats & exchanged coconut sugar for the brown. Delishious! - 6/3/13

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  • 1 of 1 people found this review helpful
    difficult to get blueberries but can use frozen mixed berries - mixed = strawberries, raspberries, blackberries. I tend to do muffins as traybakes - use baking sheet and tap mix and do many portions to freeze = picnics, lunchbox, weekend idleness with salads and film - relaxing. - 5/12/13

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  • Very Good
    1 of 1 people found this review helpful
    My family loved these. I'll try different variations.
    - 5/7/13

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  • Incredible!
    1 of 1 people found this review helpful
    I made these using strawberries, egg substitute and Splenda Blend brown sugar! AWESOME and only 87 calories per large muffin! - 5/3/13

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  • 1 of 1 people found this review helpful
    love this quick breakfast . make ahead have on hand . - 4/25/13

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  • Incredible!
    1 of 1 people found this review helpful
    I just finish baking these! And they are awsome! I did substitute the sugar with brown sugar and use protein i had on hand. Kids said it smells delicious!!! - 4/23/13

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  • Good
    1 of 2 people found this review helpful
    I used banana, egg whites and no sugar and they turned out fine,
    less calories and more nutrients that way. I never use paper cases either. Pat in Maine. - 4/15/13

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful for a quick on the go breakfast or snack - 4/14/13

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  • Incredible!
    1 of 1 people found this review helpful
    Made double batch, used 1 cup of oat bran in place of 1 cup of oats
    also used almond milk, turned out great made about 28 muffins. - 4/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    Very good! Even my picky husband likes them. - 3/24/13

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  • 1 of 1 people found this review helpful
    The video says 120 calories for a regular size muffin but the nutritional breakdown states 138.8 per muffin. Which is correct? - 3/24/13

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  • Very Good
    1 of 1 people found this review helpful
    I've made these a couple of times now. I keep ground flaxseed in my fridge and just mix a tablespoon into the batter. Honestly, I don't think it's even detectable in the muffins. Three kids ages 11, 12, and 15 each had two of these the other morning (snow shoveling made them hungry!) They're yummy! - 3/16/13

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  • 1 of 1 people found this review helpful
    YUM! - 3/2/13

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  • Incredible!
    1 of 1 people found this review helpful
    made muffins I put the flax seed into the mix they are very good taste better than regular muffins - 2/28/13

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  • Very Good
    1 of 1 people found this review helpful
    These were great. I used oat flour instead of oats and added a little more cinnamon and some lemon zest, 2% milk. Definitely will make again - 2/23/13

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  • 1 of 1 people found this review helpful
    sounds excellent! - 2/20/13

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  • Incredible!
    1 of 1 people found this review helpful
    I substituted splenda for the brown sugar, cutting waaay back on the calories. I also substituted cayenne pepper for the cinnamon (quirky, I know, but I love the bite). I had no blueberries, but blackberries do just fine. Conclusion: LOVE this recipe!! - 2/15/13

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  • 1 of 1 people found this review helpful
    Having company for weekend needed something quick. They smell wonderful .Cut down on the sugar other than that went by recipe. This I WILL KEEP. - 2/14/13

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  • Very Good
    1 of 1 people found this review helpful
    I make these all the time now! Great grab and go item out of the freezer. I do cut down on the brown sugar. Next time I'll add lemon zest. - 2/13/13

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  • Incredible!
    1 of 1 people found this review helpful
    I absolutely love these muffins! Perfect light breakfast with a nonfat latte or protein coffee drink like Click. I do add add 1 Tbsp Chia seeds to the batch for a little added protein and fiber. Yum!! - 2/10/13

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  • 1 of 1 people found this review helpful
    340 calories per cup - 2/9/13

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious - 2/8/13

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  • This was the most awesome muffins ever!! I used red raspberries and WOW!! I will most definitely make these again!! Thanks Chef Meg! - 10/27/16

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  • These were the most Awesome muffins I ever ate! The 1st time I made them with Blueberries & followed the directions. The second time I used Strawberries, Splenda Brown Sugar and Egg Whites. They are only 87 calories. These are not only Awesome, they are Excellent, Super, and Great! - 10/17/16

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  • Very good. - 5/13/15

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  • I make these muffins often, they have become a family favourite!
    Because I'm diabetic, I only put 1/4 cup of brown sugar and they still taste terrific! - 8/20/13

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  • Bad
    0 of 1 people found this review helpful
    If it were called a oatmeal muffin it would be great, but I don't feel there is not enough flax in this to be called a flax seed muffin. - 4/24/13

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